Been on a brisket kick for the past few months - any burnt ends fans here? Anyone try them at home? I recall a thread, but can't seem to find...show and share if you've done 'em!
Try this on for size: burnt end salad: 1/2 lb burnt ends 1 spanish oninon slced thin 2 cloves of garlic mashed up 1 bunch of scallions sliced on bias - use all the greens 1/4 cut dijon mustard 1 cup Mayo 2 cups Cherry Tomatoes cut in half mix it all up. serve on toasted Challa bread...
With all due respect, that isn't burnt ends, it's grilled steak. There are a couple of ways to make burnt ends: First, separate the point from the flat on a full packer brisket. The point has a higher fat content and will take a bit longer to cook. Smoke them both. When the flat is done, take it off the smoker along with the point. Cube the point, reseason with your favorite rub and return to the smoker for an hour or so. The last fifteen minutes, add sauce. The second way is similar to the first, but you cook the flat and point unseparated. When the flat is done, remove and separate the point from the flat. Then follow the above steps. We always make them and turn them in with the slices in our competition box. The judges love them!
Yea, that's what I meant. For home smoking, I wouldn't want the entire brisket, just the point. I'm not an expert, but recall my mother showing me the ropes as a young'un (she pot roasted rather than smoked, but still awesome when done). I'm not intrepid enough to do burnt ends...I hear it takes lots o' practice...but still would like to learn more on how to do it right.
Nothing to it. Smoke to 190, remove, cube and toss with your favorite rub and sauce, put back in the smoker for an hour or so, remove and enjoy.
I've seen them made on a few TV shows, they look tasty! Perhaps watch one and get some idea of what is involved in cooking them and then go for it! IIRC an episode (or more) of BBQ Pitmasters was on burnt ends. Post pics if you do it.
Well not the same thing really but same idea...Used to meet up with a few buddies after work and hit our favorite Chinese place. First thing we'd ask was are there any pork ends. If they still had the BBQ pork ends they would serve 'em up. Soooo much better than the slices.
