Making burnt ends from leftover brisket,point.

dstearn

Has  anyone cubed leftover brisket point on the egg? I was thinking of slicing some leftover brisket point into cubes and cooking them in a foil tray with sauce for 2 hrs at 250 on the egg. 

SmokeyPitt

I haven't done it but I don't see why that wouldn't work just fine.  

I found this:
http://eggheadforum.com/discussion/1183243/burnt-ends-with-leftover-brisket

Only 1 response but @U_tarded said he did it and they were fantastic. 

dstearn

I will give it shot on Wednesday and post pics.

U_tarded

It works good.  It's only the 2 of us so when I make a full packer I will slice what we want.  Then vac pac into portions.  I never use the whole point (like it sliced too much) but a good chunked cubed up cold.  Sauced and put back on works great.  No difference from fresh in my opinion 

dstearn

Great, so my plan will to cube the leftover portion of the point and place it on the egg indirect in a foil pan and sauce for an hour or two.

tjv

brisket nachos....
use bbq sauce instead of salsa sauce,
use a good thick potato chip instead of nacho chips.
little chopped mild onion,
black beans, good queso, no lettuce,
brisket chopped fine.

couple cold beers and a ball game on the tube........you are good to go.

it might  take you a couple tries to zero in on the mix of ingredients.

NPHuskerFL

Yes they are money. Or using in chili is beyond yum

Zamfir

How do you reheat the brisket if you want to eat some slices?  I will for sure make burnt ends with the majority of it. But there is a lot left that is very sliceable. 

smbishop

Zamfir said:

How do you reheat the brisket if you want to eat some slices?  I will for sure make burnt ends with the majority of it. But there is a lot left that is very sliceable. 

Reheating with Sous Vide is amazing for just about any meat...

Zamfir

Omg!  I have one of those. Totally spaced that. Super idea!!  What temp and how long?  I have not used that much at all.