Burnt Ends - (sort of) Hot n Fast

caliking · December 2013

Found a 4 lb brisket point at Kroger recently, so I picked it up since SWMBO loves burnt ends. I've always wondered where all the points go - brisket flats are readily available, as are full packers, but where do all the points go? The big BGE in the sky???

This cook started late since we were out running errands on Sat, so not enough time to do it lo n slo. Rubbed it with Mickey's Coffee Rub and threw it on the egg at 350°F dome. About an hour or so in, it looked like this. Wrapped in foil when the IT hit 165.

Here's a shot of my modded Maverick (et7 transmitter, et73 receiver, modded with external antennae):

The temps were dropping after I foiled. Couldn't get above 300°F once the foiled point was back on, even with the intake wide open and no daisy wheel. I had started with a cleaned out small, filled to the top of the fire ring with Kebroak, which I had bought off of Amazon a while back. I won't be buying this stuff off Amazon again. The box looked like it had been run over by the delivery truck a couple of times. Nothing but golf ball size pieces of lump in the 40lb bag. The largest piece so far has not even been tennis ball size!! It burns pretty quickly too - don't know if the size of pieces has anything to do with this, but this is the quickest burning lump I have used so far. It did light up easily though with a weed burner (I guess anything does), and burned cleanly.

Pulled when the IT hit 203°F and it probed like butter. The bark was killer good! I think I ate a good portion of it as I cubed it up, and dusted with Oak Ridge BBQ Habanero Death Dust. Even had a decent smoke ring.

Back in the egg for 40 minutes or so. By now the temp had dropped to about 225°F, with everything wide open. Outside temp was about 45-50°F. When I went back to check, the egg had dropped to 150ish. The lump barely lasted 4 hours. Don't know if it was the small pieces that choked off the fire or if it just burned away quickly. Pulled the meat off, sauced with Carolina Treet and Austin's Own Chipotle, and stuck them in the refrigerator for the night.

The following night (Sun), put them in the oven under the broiler, and got them sizzling, until the sauce started to caramelize. They ended up tasting good, with some nice heat from the Habanero Death Dust. No plated shot this time.

Yes, this hot n fast turbo cook took about 24 hrs to complete

. Some Rockwood will be on its way soon, so I won't have to deal with the Kebroak for much longer. Have other folks had good experiences with ordering lump online?

Fred19Flintstone · December 2013

Nice save on the cook and nice Rube Goldberg job on the maverick. I wish I could do stuff like that. I have no need to buy lump online. GFS is around the corner from me and stocks RO (GFS brand) year round.

CPARKTX · December 2013

Nice cook. Never done burnt ends but have been wanting to try...love this idea.

Lit · December 2013

Have you tried your fogo yet? I ordered Rockwood from firecraft and it came in fine. I also have ordered Ozark oak when it used to be $8.95 a bag with free shipping and it always came in good also. My fogo box came in all beat up but the lump pieces were all still huge.

Brisket_Fanatic · December 2013

Best guess on the points are ground up into burger, but I am with you wish I could find just the point more often cause those look great.

caliking · December 2013

@Fred19Flinstone - I found the maverick mod on the interwebs, and it was easy to do for someone who had soldered something only once before. I like RO alot, but no GFS here, and Restaurant Depot is a bit of a hike. Easily available at WalMart or HD now, though.

@CPARKTX - I'm always torn between making burnt ends or slicing thick and making a decadent sammich. SWMBO usually wins and I end up making burnt ends. Not a bad way to lose

@Lit - haven't tried my bag of Fogo yet. Good to hear that Firecraft ships lump without destroying it first!

@Brisket_Fanatic - really? All those beautiful points ground up into hamburger?? what a waste IMO. But I guess more folks are buying more hamburger than brisket points. I was cruising by the Kroger meat section again yesterday, and saw 2 more points packaged individually. Maybe I could ask them to save me a point when I want one.

SmokeyPitt · December 2013

The burnt ends look great. I too have wondered what they do with all the points. Around me all you can find are flats so the points must go somewhere. I did buy something called "brisket point cut" from Publix, but I am pretty sure it was a flat. Perhaps it was a small packer, but it just looked like a flat to me. It didn't have much fat at all.

lousubcap · December 2013

Nice score-and I too have asked at the big box stores about what happens to the points...got the same answer-go to the great hamburger grinder. A real waste.

caliking · December 2013

This point had some fat, but not a lot, and not really any fat cap to speak of. Was still pretty good though. I don't do brisket that often, because 2ish people can only eat so much brisket, but a point makes for some good eats. I may try a flat some time, but know I have a better shot at cooking a point until its tender than a flat.

I've seen point by itself twice now at Kroger, so maybe its something they usually have for sale.

Burnt Ends - (sort of) Hot n Fast

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