What to do with these?

dmchicago

Burnt ends?

How long and temp?

ColbyLang

Definitely burnt ends

dmchicago

Any idea how long to smoke?

Would it be the same as smoking a brisket?

MediumRarely

Sear, cube, chili. Monitor the total cooking (braise) time. Too little - tough & chewy. Too much - a bit dry. Just right could be some of the best chili this side of heaven.

fishlessman

birria tacos are good with these, add in some shank or oxtail and it makes it more silky with the long braise and the added bone marrow. have never made burnt ends with the brisket pre cut like that, but a sous vide wouldnt hurt to start the process

nolaegghead

I'd bust out the slow cooker and make some beef stew.  Great opportunity to clean out the refrigerator.

alaskanassasin

Kabobs!

HendersonTRKing

Grind them, grind some chuck and make awesome burgers!

Langner91

At $6.49 a pound, I would try to suture them back together and make a whole brisket.

fishlessman

if you are looking for something different, its something my great grandmother would have made, its portuguese but  from the azores. cut back on the allspice if you are not used to eating this spice....braise til tender/ falling apart. refry the bigger chunks for breakfast

Molha à la mode de Pico

marinate overnight

2 lbs chuck, cut into bite-size cubes
5-6 garlic cloves, crushed or minced
1 Tbsp red pepper flake, this is subbing in for piripiri
2 Tbsp Kosher salt

saute

2 Tbsp olive oil
1 large onion, chopped
3-4 garlic cloves, chopped

then everything in with the following

1 Tbsp tomato paste
1-2 c. white wine and/or stock
1 tsp allspice
1 bay leaf
1/2 tsp cumin
1 cinnamon stick

serve over boiled lumpy potatoes

HeavyG

Langner91 said:

At $6.49 a pound, I would try to suture them back together and make a whole brisket.

Sutures? How quaint.

Transglutaminase for the win.

caliking

I'd shoot for about 5 hrs at 250-275°. Check on them though, because they may dry out (unless you foil them).

But, I vote for either of fish's suggestions. They look pretty good!

nolaegghead

boil them in a big pot of water.

JohnInCarolina

nolaegghead said:

boil them in a big pot of water.

Can you boil water on an Egg?

paqman

I’m pretty sure that there was a post about that at one point and I concluded that the first rule of fight club applies to boiling water on the egg; you don’t talk about boiling water on the egg 😂🤣 

FlyOverCountry

Cook them!  

MediumRarely

nolaegghead said:

boil them in a big pot of water.

Ah, Tafelspitz. Usually made with Tri-Tip, some root veggies and served with an applesauce-horseradish sauce. Done right, a true Viennese classic and rather tasty. First time I tried it I was very reticent, but...

dmchicago

RyanStl

Langner91 said:

At $6.49 a pound, I would try to suture them back together and make a whole brisket.

End qoute

I'm with you. $6.49 WTF