Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Burnt my burnt ends

GrillnTX
GrillnTX Posts: 65
in EggHead Forum
Did a full packer yesterday and after pulling my flat I chopped up the point and put it back on in a foil dish with bbq sauce and honey and pumped up the temp to around 350. I let them ride for about 3 hrs. Smell was amazing but when I pulled them to eat, I almost cried. I had no intention of making inedible rocks. Anyone know what I did wrong?? I included a pic of the flat which was delicious. 

· Share on FacebookShare on Twitter

Comments

  • lkapigian
    lkapigian Posts: 11,549
    edited April 2020
    Sugar + heat + Time and looks like you ran out of fluid and uncovered?

    350 for 3 additional hours is a long time 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227
    Agreed with @lkapigian.  The sugar in the BBQ sauce will do that at 300+.  If I have plenty of time I do them at 275 for 3 hours or so.  If I'm short on time I'll go between 300 and 350 but I'll watch them very closely.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,778
    The brisket gods sent a message... B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,589
    Just curious.... have you been hanging out with @mickey? 

    Sorry to see that. No doubt disappointing after all of your effort. Don’t forget that failure is the best teacher. Botched cooks are where we learn the most, though it still stings the ego as much as it does the wallet. 😊 Even the best cooks have the occasional misfire - many just don’t like to admit it. 
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    Burnt ends are a disservice to a brisket point. Never quite understood the fascination. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • GrillnTX
    GrillnTX Posts: 65
    Just like the flat, I thought not checking them was the way to go. When it comes to Eggin' I generally adhere to "stop looking and get cooking." Will definitely try again as IMO burnt ends are hands down the greatest piece of beef you can eat when done right. Thanks for the feedback all!
    · Share on FacebookShare on Twitter
  • Mickey
    Mickey Posts: 19,768
    been there and done that
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

    · Share on FacebookShare on Twitter
  • Matt86m
    Matt86m Posts: 471
    Sauce 'em and cover 'em. No need to raise the temp
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
    · Share on FacebookShare on Twitter

Categories