SRF Burnt Ends

bhedges1987

cubed up my point from the other day and made burnt ends today. No sauce for you silly Texan burnt end haters. 

Cubed, rubbed, 1/4 c beef broth and 1/2 stick of butter. 

Paired with leftover SRF ham

EggNorth

Looks great, I made some today also.  This is the only way I will do Brisket now.

byrne092

Those look ridiculous... 

Brisket_Fanatic

Nice, my kind of meal................ MEAT!

bhedges1987

hah, thanks!

You are cruising quite a ways back on the forum though! Almost 1/2 a year!

SmokeyPitt

Those look outstanding. If I may suggest, if you have extra try piling them up on Texas Kansas City Toast and make them into a burnt end grilled cheese. I have done this with burnt ends (from a cheap choice grade brisket) and it was excellent. 

bhedges1987

SmokeyPitt said:

Those look outstanding. If I may suggest, if you have extra try piling them up on Texas Kansas City Toast and make them into a burnt end grilled cheese. I have done this with burnt ends (from a cheap choice grade brisket) and it was excellent. 

That sounds ridiculously great.

CarolinaCrazy

I just drooled on my keyboard.

YEMTrey

Central_Bama_Egger

God. Those look great 

SSQUAL612

I really should avoid this place when I'm hungry...it's worse than Costco.

cheeaa

I don't try to eat my phone often, but long story short, i had to write this from the computer... dude those look incredible

byrne092

@bhedges1987 yeah I was just checking out srf/brisket threads and came across it. Looked so good, I had to say something!

evie1370

Wow, just wow! Question: did you cook partially and then cube, or did you cube the raw meet and dust with rub, then put in pan? I have a small maybe 4 lb piece in my freezer that I was going to cook up for burnt ends but have never tried before.

Ladeback69

evie1370 said:

Wow, just wow! Question: did you cook partially and then cube, or did you cube the raw meet and dust with rub, then put in pan? I have a small maybe 4 lb piece in my freezer that I was going to cook up for burnt ends but have never tried before.

These were my guess made from the point, is what you have the flat or did you separate the point from the flat?  You can make burnt ends from the flat, but they most usually done with the point because the higher fat content.  If you want to try it I would at least cook it whole to 180 before cubing up.  I like to cook the whole packer to done then separate the point from the flat, re-rub and and put back on the egg for a couple more hours.  Then put in a pan with some butter more rub cover with foil and cook for about another hour.

@bhedges1987, should chime in on what to do.  I did some SRF burnt ends a few weeks ago.

http://eggheadforum.com/discussion/1206026/smoming-first-srf-brisket#latest

evie1370

I basically bought a 17 lb brisket but could not fit the whole thing, so cut off the end-the thinner, leaner piece and froze it. Fat content is not very high, not like the point. So I may have to pull earlier.

bhedges1987

Ladeback69 said:

evie1370 said:

Wow, just wow! Question: did you cook partially and then cube, or did you cube the raw meet and dust with rub, then put in pan? I have a small maybe 4 lb piece in my freezer that I was going to cook up for burnt ends but have never tried before.

These were my guess made from the point, is what you have the flat or did you separate the point from the flat?  You can make burnt ends from the flat, but they most usually done with the point because the higher fat content.  If you want to try it I would at least cook it whole to 180 before cubing up.  I like to cook the whole packer to done then separate the point from the flat, re-rub and and put back on the egg for a couple more hours.  Then put in a pan with some butter more rub cover with foil and cook for about another hour.

@bhedges1987, should chime in on what to do.  I did some SRF burnt ends a few weeks ago.

http://eggheadforum.com/discussion/1206026/smoming-first-srf-brisket#latest

^ What he said.  

This attempt, I cooked the whole packer together, removed the point when it was done, cubed and put it back on the smoker.  Since then, I keep the whole point together when I put it back on and cube it after.

lousubcap

@evie1370 -  should you run into the size issue again, drape the brisket over a foiled brick or inverted rib rack to get the initial fit.  Once shrinkage takes over you should be able to remove the support.  BTW-if you go this route, expect a little quicker cook, all other things being equal ('cept the cow) as you have elevated the protein higher into the dome for a portion of the cook.  FWIW-

evie1370

lousubcap said:

@evie1370 -  should you run into the size issue again, drape the brisket over a foiled brick or inverted rib rack to get the initial fit.  Once shrinkage takes over you should be able to remove the support.  BTW-if you go this route, expect a little quicker cook, all other things being equal ('cept the cow) as you have elevated the protein higher into the dome for a portion of the cook.  FWIW-

Thanks for the input. Unfortunately I was not able to wrap this around the brick and have it still fit as I have a Medium. The largest I can fit is a 14 lb brisket, and that is using the brick. You are spot on regarding cook time in this situation, I have found it gets done real early but no issues with that. Going forward I will just have to stay with the 14 lb range, and separate as you do. Live and Learn!

jdkeithbge

"Paired with ham."  I love it when meat is a side to other meat!  

JohnnyTarheel

Wow.... that looks awesome