Sous Vide Burnt Ends

GrateEggspectations

Had some family coming for dinner tonight, so grabbed a portioned, seasoned and vac sealed 3lb brisket point from the freezer and threw it in the drink at 165 yesterday morning. Stopped it early morning today before patting it dry, applying a bit more S and P and then smoking it with hickory a good three hours or so this afternoon. After that, cubed it and applied bbq sauce and sugar until it had set. 

Documentation is pitiful here, but it was served on brioche buns with sliced sweet onions and homemade pickles and served with S-I-L’s homemade slaw before being  followed up on with chocolate chip cookie and strawberry ice cream sandwiches (great combo, actually).

After saucing and awaiting the set….

Setting up nicely….

lousubcap

Looks like a well treated and cared for sacrificial hunk of brisket.  

MasterC

Oh my, yep, that's the ticket. I'll be trying this.

shtgunal3

Oh my!

Buckwoody Egger

looks great!  the presentation on brioche with onion and pickles reminds me of the sandwich i had today and get often
https://www.foxbrosbbq.com/items/big-tex

also i am threatening the space around me (no one in particular) to do the following
https://www.spam.com/recipes/spam-burnt-ends

johnmitchell

Very nice😋

bluebird66

That looks awesome!

caliking

Very nice. How did the fat and collagen render? Would you change anything?

GrateEggspectations

caliking said:

Very nice. How did the fat and collagen render? Would you change anything?

Rendered really, really well. Was very happy with the results. Wouldn’t change anything. Worth mentioning that the recipes I consulted were for 155 for a longer soak, but given my time pressures, I bumped the temp and reduced the time. Really pleased. 

BeanHead

Buckwoody Egger said:

looks great!  the presentation on brioche with onion and pickles reminds me of the sandwich i had today and get often
https://www.foxbrosbbq.com/items/big-tex

also i am threatening the space around me (no one in particular) to do the following
https://www.spam.com/recipes/spam-burnt-ends

I’m on it… check out the appetizer forum. 

Buckwoody Egger

lol!  honored!  thanks to a recent bogo at publix i have two cans in the queue and will add to your thread

Buckwoody Egger

ok now after @caliking also @‘ed me along with @beanhead I am realizing the phrasing i used was different than intended. (nothing new there!).

i am loving the happy accident and will contribute to the other thread soon.

what i originally meant was i was threatening the people around me here (in real life) that i was going to make them and they would have to eat them. but we are cool with spam here in moderation.  when i do a big batch of ABTs i have to use sweet peppers and turkey bacon unless i want to eat them all. on the flip side of that, we have learned rationing lil smokies is far better than plating a pile of them when there are kids over for multiple reasons. 

see you sometime soon over at… 
https://eggheadforum.com/discussion/1234072/spam-burnt-ends

and apologies for the thread hijack!

Mickey

Can i get on your mailing list?

lousubcap

Spam burnt ends are definitely worth the effort.  You can cross the finish line quicker that the pork belly burnt ends with less care and feeding.  For the uninitiated you can be an adept salesman.  

Ladeback69

The burnt ends look really good. So the Sous Vide really cuts down on time on the EGG. I have some vac sealed burnt ends in the freezer that I need to pull out and eat sometime.

GrateEggspectations

Ladeback69 said:

The burnt ends look really good. So the Sous Vide really cuts down on time on the EGG. I have some vac sealed burnt ends in the freezer that I need to pull out and eat sometime.

Exactly. You can even refrigerate for a few days between the SV and smoke. 

Don’t think I could have been happier with them. Thought I had made more than enough but after finishing their sandwiches, the fam was picking at the pieces that weren’t used for them until nothing was left.