Burnt ends?

Car Wash Mike

My stepson's favorite meal is burnt ends. I would love to fix him some but I have no clue what to cook since I really don't like them. I need the cut of meat, method, ect.
Thanks in advance,[p]CWM

Tim M

Car Wash Mike,[p]May be a local term -- what is that?[p]Tim

Car Wash Mike

Tim M, Well my understanding is: If you cook a brisket or another cut of beef the flat end that is not used for BBQ Beef sanwiches is cut into pieces and used for a dinner. Like I said I never cooked anything like that but my son is hooked and I'm trying to please him for a nice dinner. Everybody in the KC area has a burnt end dinner on the menu. Any help is well accepted. I think I'm going to get a flat end of brisket and cook as long and low as possible to get the tenderness I need, chop up into 1"
squares and apply sauce. [p]CWM

BBQfan1

Car Wash Mike, Burnt ends usually refers to brisket ends, from the point (some call it the 'nose'). It's the fattier fist of meat that sits up on top of the more commonly used brisket flat. Generally, folks cook the two together (there's a spongey layer of fat that seperates the two sections). Have your Polder in the flat and take off anywhere from 185-205 depending on whether you want to slice it or chop it. The point, because of its fat content and fact it's on top because it has the fat cap, will be trailing behind by 8-15 degrees internally. You can slice some of the nicer pieces off at this point. Return rest of the point, or all point/nose if you want lots of burnt ends, to cooker and let go at same low and slow temp for another couple hours. This direct time will create a small meteorite of meat that can be chopped/crumbled into small pieces which are your burnt ends. Drop these little crumbs into the juices from foil-wrapped brisket and/or drip pan and you get another little treat called 'soaks'. That's the way I heard it on the street, anyway.
Qfan

Car Wash Mike

BBQfan1, Well, I thought it came from the brisket but not sure which end. Your info will be printed and cooked next weekend. Thanks and my son thanks you. Personally I think he's nuts for picking this over babybacks. Will take pics and post results.[p]CWM

BBQfan1

Car Wash Mike,
Just take the flat out when it's 185-190, wrap in foil, then towel, place in cooler and let juices rest in the couple hours burnt ends are finishing, and he can have those and you'll been enjoying the nice, juicy flat. If you find flat gets a little dry for whatever reason, I find a bit of low-sodium beef broth in the foil with it will compensate for any overcooking.
Qfan

Earl

BBQfan1,[p] Doesn't surprise, me you ending up on the street again.LOL[p] See you Fri:[p] Earl