about these burnt ends.......

emmagee

OK, I've been cooking briskets for several years, but never done burnt ends, after looking around this site, I think I have it down, but have a couple of questions, let me see if I have it down

After the brisket has been cooked to the desired flat temp, wrap in foil & towels, place in cooler and let it sit for a few hours before slicing. I've always done this, so nothing new here.

Separate the point from the flat, trim off as much fat as possible from the point and re-season with the rub I previously used on my brisket. Put back on the BGE with a grate temp of 210*-225*, same temp I smoked my brisket, for 2-4 hours or until I get a an internal temp of 200*.

Remove and chop.

Does that sound right? Any thing I am leaving out?

Now a couple of questions. After I have done all of that should I out the chopped point in a foil pan, sauce and then put back on the smoker for another hour or so, just sauce and serve or just serve after chopped?

Also, I did a brisket last weekend, after removing the point form the flat it went in the 'fridge overnight, then I trimmed off almost all the fat, vacuum sealed it and put it in the freezer. Can I now thaw this point out, put it back on the BGE and do burnt ends or is this something that I should have done right after I separated the point and flat?

Sorry for all the questions, but as always, any info and/or advice is most appreciated!

Fidel

I take the point and cube it, then season, toss in a little sauce, and put it back on in a foil pan or dutch oven for a few more hours until the cubes are about to fall apart.

Either way works, it depends if you are after more tender ends or more traditional crispy/chewy ends.

Either way, they are my favorite BBQ (as a KC native, that is all I knew as BBQ growing up).

Point is done and cubed:




Burnt ends are done:




And served:





Burnt ends also make a terrific sandwich between two sliced of Wonder Bread (has to be Wonder for true Arthur Bryant's style), and a handful of dill pickle chips.

Car Wash Mike

Your killing me Fidel. Nice pics.

Mike

Richard Fl

Here is a good site for many ideas.

http://playingwithfireandsmoke.blogspot.com/1996/07/beef-burnt-ends.html

Panhandle Smoker

Very nice Fidel.

thirdeye

Save me a seat, I'll be right over.

Car Wash Mike

Mike

emmagee

Any problem using a point that has been frozen whole as opposed to one that has come right off the BGE?

Thanks!

Rib Bones

Wow! Simply mouthwatering pictures.

reelgem

That looks sooooo good Rod. I have to do a brisket this weekend. Is Sam's a reliable place to get one or is Restaurant depot better?
BTW-Your pictures are fantastic!!

Fidel

Get your brisket at RD. They will have a ton to choose from, and you can handle them all. They are also typically much cheaper there. I am going tomorrow to pick one up myself for a Saturday evening dinner.

I always take the one that is the most flexible in the cryovac - have good luck that way. I figure it is starting more tender than the others, so it should finish fine. I always get them in the $1.50-1.70/lb. range at RD.

Fidel

oh, and thank you for the compliment on the photos.

reelgem

Thanks for the heads up on Restaurant Depot. Will definitely get mine there. I never knew about getting one that flexes. I'm always learing something new here.
I haven't tried out the new CyberQ I picked up at Waldorf so this should be fun.