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Burnt Ends

BGEXL_Nick
BGEXL_Nick Posts: 88
in EggHead Forum
I've been bad at posting but finally remembered to take a picture (didn't happen without a picture, right?).  I was inspired to make some burnt ends after going to Arthur Byrant's in KC.  Picked up a couple bottles of their rich and spicy sauce so I could replicate it.  They turned out pretty well.  The sauce seemed to get better the longer I left it on the egg.
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Comments

  • jccbone62
    jccbone62 Posts: 248
    Nice work!  What size brisket did you use?

    XL owner in Wichita, KS
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  • BGEXL_Nick
    BGEXL_Nick Posts: 88
    It was an 18 pounder with a good sized point on it. I cooked it at 225 till the flat hit 200 which took 12 hours then separated the point from it and put it back on at 250 with the sauce. Let it smoke for another 3 hours then covered the pan with foil, shut the vents, and let it sit for a few more hours. I think I finally got the hang of cooking a brisket. :)
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  • sumoconnell
    sumoconnell Posts: 1,932
    Looks great @GBEXL_Nick!

    Question for you: What do you do with the flat once done - FTC while the burnt ends are finishing?  I've been interested in this method, but I keep seeing the flat is done around 5 hours ahead of the point/burnt ends.  This seems to be OK when doing burnt ends..

    When folks separate the point/flat, and don't do burnt ends, the point needs to FTC.  I see this is a problem for the flat... now the FTC is too long on flat.

    Thanks -






    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • BGEXL_Nick
    BGEXL_Nick Posts: 88
    @sumoconnell Since it was going to be such a long time after the flat was done till the burnt ends were done, I ended up putting the flat into a low temp (180-200) oven wrapped in foil to keep it warm.  I then put it in a cooler after a couple hours.  Last time I did one, I pulled it when the area between the flat and point hit 195.  The point was basically done so it didn't have to cook the burnt ends too much longer since all the fat had already been rendered out.  The flat was good but a bit dry.  This time the slices from the flat were great.  My wife even mentioned afterward that she was originally a little bummed when I told her I was cooking brisket but that she loved it this time.
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