Burnt Ends

saluki2007

I have some left over point from my last brisket cook. My plan is to make burnt ends with it. Curious as to what my plan should be. Should I leave the point “whole” until it reaches a certain temp and then cube or cube from the start?  

Hoster05

cube from start, season them up and put them on around 350-400 indirect to render the fat and crisp them up.  At least that is how I do it.  Some add butter after cubing them up as well. 

hoosier_egger

Go ahead and cube now. Add some butter and BBQ sauce and let them get nice and happy for a few hours

YukonRon

These will be the best burnt ends, ever. The point could be the most flavorful meat on a cow. Post the results, and good luck!

saluki2007

Thanks for the help guys. I have a weekend of debauchery coming up with lots of food a booze. I’ll try to document as much as I can. 

saluki2007

Wings dry brining in the fridge with home made wang rub. 

saluki2007

Plan to let these sweat for about 45 min then add more rub. An hour or so after that will add sauce. 

saluki2007

About 2 hours in. Been rolling at 280 dome temp. Sauced and threw back on. 

saluki2007

Lit

saluki2007 said:

Ive got a frozen point i was saving for chilli but missed winter. Probably gonna end up doing this how are they?

saluki2007

Lit said:

saluki2007 said:

Ive got a frozen point i was saving for chilli but missed winter. Probably gonna end up doing this how are they?

Fan Fooking-tastic. I was trying to stall the time. Only need about 2-3 hours. 4 was a bit too long but still very good. 

saluki2007

saluki2007

What’s left of the tri-tip. 

lkapigian

saluki2007 said:

Bombdiggity! 

loco_engr

good looking cook mon!