Burnt Ends ?

BENTE

<p />i have been looking into burnt ends i have never even tasted one so i will not know if i screw up or not. but they look really good. i have a brisket that looks just like this one and i have to do something with it.
that is what it looked like when i was through with it. but the pics of burnt ends that i have seen look alot better than my brisket. ok i did all the required finger work and checked the archives along with thirdeye's site. but have not figured out if i can just cook this like i did the brisket cut it into cubes and make the whole thing into burnt ends. is that possible or will i just screw it up and ruin the whole burnt ends experiment.
thanks
happy eggin
tb[p]
P.S. i need to go to bed but i am interested in doing this so don't be mad if i don't hang around for much longer :~)

mad max beyond eggdome

terri,[p]that looks like a brisket FLAT. ..true burnt ends are from the brisket POINT. .. after you've smoked the whole brisket, you separate the point, put it back on the cooker till its nice and crusty (but still moist inside, and then cut it up into chunks or even chop it up . ..toss it with some sauce. ..that's burnt ends. ..

BENTE

mad max beyond eggdome,
so nogo?

mad max beyond eggdome

bente,
unless someone smarter than me chimes in, i sure don't think you can make burnt ends outa a flat. .. just cook that flat up really nice and enjoy the sliced brisket

BENTE

mad max beyond eggdome,
ok next time i will have to buy a point
thanks max
happy eggin
tb

Celtic Wolf

bente,[p] You buy the Packer. That is the flat AND the point. Cook it whole till the flat reached 200. Remove it from the cooker and separate the point from the flat. Then do what max said.[p]Right now slice up that flat and enjoy some brisket sandwiches.[p]

dhuffjr

mad max beyond eggdome,
So I've had burnt ends after all......sorta?
I don't put the point back on but I normally get the packer and slice the flat and chop up the point with a cleaver and mix in sauce. I like the chopped brisket a tad better than the sliced.

BENTE

Celtic Wolf,
i guess i need to stop having "brilliant" ideas
LOL
have a great evening
happy eggin
tb

Celtic Wolf

bente,[p] Brilliant Ideas are fine.. You just need to recognize cuts of meat [p] Packers typically weigh 12+ pounds and are covered with fat. Find a good butcher and ask him for one. Most food stores only sell the flat. Not real sure what they do with the point.[p] You'll need to trim a bunch of the fat off, but not all of it.

BENTE

Celtic Wolf,
i just figured i could make the same thing with what i got. just like you can make chicken salad with any part of a chicken. may taste a little diffrent if you use the brest or the thigh. but in all still chicken salad
happy eggin
tb

Celtic Wolf

bente,[p] Well you can chunk it up and pretend they are burnt ends, but the point is almost all fat. The real burnt ends taste ohhhhh so much better.[p]

BENTE

Celtic Wolf,
oh well i guess i can get my meatman (chubby's has a whole lot better relationship[or maybe i just dont have a butcher and i have a meatman]) to get me just the point those packers look like they can feed alot more than us three.
happy eggin
tb

UGAVET

bente,
You can swing by resturant depot next time you are in atlanta. they have some really nice whole packer brisket and make up some scrumptious burnt ends.

thirdeye

BENTE,[p]There are two regional differences when discussing traditional burnt ends. Basically you could call the two regions Kansas City and Texas. [p]In KC, a burnt end is a point that was separated from a flat, trimmed, seasoned, returned to the pit and then cubed. Sauce is served at the table. [p]In Texas, either all point or a mix of point and flat (either first cut or scraps) are generally acceptable. You will find them both reduced in sauce and served dry. [p]I prefer them with a lot of meat from the point, but the scraps go in mine too. I also reduce them in sauce. I serve mine as a main meat dish. Now, when I chop a brisket flat like you have, and mix in sauce (and usually fresh chopped onion) I just call it barbecue beef and it is strictly sandwich grade. All flat is not a burnt end in my book, flavor-wise or texture-wise. [p]~thirdeye~

BENTE

thirdeye,
thanks i have not made chopped beef yet i think that is what i'm going to do with it.
happy eggin
tb

BENTE

ugavet,
i should be there next thursday or friday i'll check theirs out
thanks
happy eggin
tb