Burnt Ends & Remnant Flat cut: Q-view

Bearcarver said:

Eric,

You even outdid yourself on this one.

Pictures galore !!!!

I spent a lot of time left clicking so many of them to zoom in---Awesome pictures of awesome meat!

This is about the most pics you ever posted of something.

I'm wondering if it's because you aren't afraid the "insert image" thing will freeze up any more??

Thanks for some GREAT VIEWS!

Bear

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Thanks Bear, I did have a ton of pics taken towards the end, and they all looked so good I just couldn't decide on which ones to post that would best describe what this smoke really looked like, and how the finish actually came to be. Those sliced point pics (before cubing) about drove me crazy when I saw 'em on the monitor, so, I just took the extra time to unload 'em all on you guys! LOL!!! 
 

As for the "Insert Image" having issues, yes, it does still mess with me, but I stopped using PB for the past couple of weeks if I remember correctly, and have had less problems than before. I had a few upload sessions where I only got 2 pics up (out of 6 or more) and made the mistake of going for a third....I rolled snake eyes (with X's through the middle...dead...LOL!) several times on those. But on this last set of...I don't even know how many...20 something...I rolled the dice and got 5 and 6 at a time between clicking the preview button, so I guess you just never know when taking a gamble will make ya or break ya.

Anyway, I figured if I'm going to post a tutorial of sorts, or just a mind-blowing Q-view, I'm gonna go for it...all or nothing! Took awhile, but it was still tons of fun doing the smoke and being able to share it with all my friends.
 

Smokin Relaxin Steve said:

WOW!!!!!!!!!!!!!! i have a drool puddle on my desk!

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Hey Steve, didn't you read the top lines of my finale' post? I did warn you about that!!! LMAO!!!

Beer-B-Q said:

Eric those look terrific... Do You Deliver? LOL

Those look better than any I have had in ANY Kansas City Q Joint...

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Oh crap, Paul! I wish I could deliver...they still haven't gotten hudler to get PM smoke deliveries...just think...take a pic and add it to a PM, click send, and instead of the recipient getting a pop-up PM notification, they'd just get a plate of fine smoked grub sitting right in front of the monitor, complete with napkins and an ice-cold brew with water condensation trickle down the bottle!

I know, I know, that's reaching pretty far...but if I could make it happen...LOL!
 

KC can't do decent BE's? Dang! Maybe you should ask to go into the kitchen and see how they do 'em so you get point 'em in the right direction. Can't be too hard if I can do 'em! LOL!!!!

 

mballi3011 said:

I wish he delivered I think I would be his best customer too. Now that looks awesome there Eric. Man I have to make me some burnt ends hear pretty darn quickly too.

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Thanks Mark, I guess we can hope for hudler to really pull some strings one day, huh? If you haven't made burnt ends in the last month, that's about 2 weeks too long if it were my house...my wife buys a brisket every time she's got an itch for BE's...well, if she can find one, that is...she's been talking brisket for over a week and finally found one two days before I smoked it...she keeps me in the brisket smokes pretty regularly.
 

SmokinAl said:

My God what a great finish to a long day. I've been following this since the snow in the water pan. Everything looks soooo delicious. Thanks for the great post.

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You're welcome, Al! That really was a great day for a brisket smoke. Now that this smoke is over (but not forgotten), my next project will be coming soon, and I'm pretty pumped about it...curing has got to be my favorite...OK, gotta shut-up about that or it'll drive me nuts 'cause I still have at least 3 days 'til I can do a long smoke again.

Barneypoo69 said:

Great smoke. You keep outdoing yourself. Love your "play-by-play". I learn everytime you share. I'll have to remember that foil wrap on the thin end when I run into that same issue.

Thanks for sharing.

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Thanks, yeah that foil trick, man, I'm sure someone has used that one before but I don't recall seeing it anywhere. It just goes to show, you never stop learning, even with a smoker. Heck, I had a foil-fix in my Gourmet smoking a 7-bone 14-1/2lb whole beef rib for Christmas...roast was too long, so I baffled 4" below the ends of the roast with foil so it wouldn't get slammed with the high heat at the outer edges of the vertical smoker's grate...worked out perfectly! Foil is our friend! Ha-ha-ha!!!!!!!

Well fellas, it's been a great pleasure doing smoke with ya!

Keep your smokers warm and happy...oh, that goes for your bellies, too!

Eric

Geez, I must be slippin'! I got so busy last month that I kept overlooking the activity on this thread.

 

aftershox454 said:

awesome post!

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Thanks, bro! I had to refresh my memory as to what this one was all about...tons of fun to prep and smoke this!
 

SmokerMark said:

Exceptional brisket Eric!!! Nicely done.

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Thanks, that was one of my better batches of burnt ends in awhile.

Big Bad Rog said:

I'm in awe. I have a lot of work to do to make mine look that good. Thanks for all the pics - you should be proud, very proud!

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Thanks,

it's not too hard to achieve these results...there's a few basics to know about the brisket, but overall, it's among the most rewarding of what I would classify as a moderately difficult smoke (with pork butts for pulled pork ranking as low difficulty). Well, it is hard to judge the difficulty level on the things I know well, but turning out a really good brisket is definitely worth everything you put into it, and then some.

You're welcome for pics/method, and yes, I take pride in most everything I cook. Even if not everything went exactly as planned, and I dodged a couple bullets along the way...that just makes the event even more memorable and enjoyable.
 

RW Willy said:

Okay next smoke will be brisket!

That looked great.  Congrats and thanks for the tutorial.

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Thanks, and you're welcome as well! That was another fun ride!

Eric
 

cmayna said:

 
Eric,

Fantastic thread to have discovered.  Question:  How many hours overall did you smoke and then rest these pieces of loveliness?     I have yet to do a brisket, and really want to do burnt ends, so I might look for a couple small pieces of point and flat to experiment with.   Nice work indeed and thanks.

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Thanks, Craig. I think the point was in for 8+ hours for the initial smoke...came out with I/T in the mid to upper 150's, rested for ~45 minutes, then cubed into BE's, sauced and back in for their final smoke. That little flat was foiled @ 160* after ~6 hours, then finished until tender and rested for a good hour before slicing, IIRC...but damn, you dug up such an old thread I had to start from the beginning to refresh my memory 'cuz I've slept too many times since then...LOL!!!

c farmer said:

 

cmayna said:

 
Eric,

Fantastic thread to have discovered.  Question:  How many hours overall did you smoke and then rest these pieces of loveliness?     I have yet to do a brisket, and really want to do burnt ends, so I might look for a couple small pieces of point and flat to experiment with.   Nice work indeed and thanks.

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Glad you found this Craig, I have bought a brisket to try for my first time.

 Great post Eric.    I now know for sure I am cutting this brisket up.     Point, 2 flats.

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Thanks, Adam. If you've never tried BE's, you're in for a treat.

I wish I could find just point muscles...might have to talk to a meat cutter at a local processor and see what they can do for me. If I had a freezer loaded up with points I'd be a Burnt Ends smokin' maniac!!! Around here, BE's are THE only reason I need to do a brisket smoke. I just don't smoke brisket now days 'cuz all the kids are out of the house, but I might put together a brisket smoke for a gathering in the near future.

WOW!!! This brought back some mighty fine memories. Thanks for the bump and taking me down memory lane!!! I just asked the wife about a local meat cutter...her friend knows of one...might have to pay him a visit soon about brisket points.

Eric

Well, there ya go!!!

This 5+ year old thread was all about what to do with the remains from a cherry pastrami project. Sounds like you already know what you want to do...HA-HA!!!

Eric

cmayna said:

 
This is awesome stuff.  I need to go out and start shopping for a brisket point.

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I have no idea what is normally stocked in the meat coolers in your area, but you may need to call-in a special order, or speak to them in person and explain exactly what you want. Some meat cutters are kinda green when it comes to brisket (among other cuts), and most of the points get ground into GB...those are the stores that sell "center-cut brisket" as if to make it sound more fancy or a delicacy (which it is not), and it is nothing more than a trimmed flat, and is still a lessor, tougher cut no matter what you call it on the label. I steer clear of center cut...not worth the money to me if I can't make burnt ends. Some grind up the whole brisket to make quotas for their cooler stocking if brisket isn't selling well at that time...which is just as bad for brisket lovers.

I will say this, if you do burnt ends once (first time around is an experiment with your personal preferences, because you don't know what you'll like best), you won't want to wait for when you can smoke 'em up again. It will be taunting your imagination...like: what if I toss 'em in dry rub instead of sauce? What happens if I smoke the flat to 180-190* instead of 150* before resting and cubing? How about 205*? (don't, please, don't do this...LOL!!!) I already know the answer to some of the questions that you haven't asked yourself yet, because you haven't discovered these gems and experienced the simplicity that makes them such a great treat.

If I may suggest, get 2 points, or cut one point in half before you prep for smoking. Why? Options. Treat both pieces the same, except after cubing. Toss one in sauce, the other in your dry rub of choice...then you'll have that one comparison under your belt at the end of the day. Unless, by chance, you want to keep yourself in suspense for weeks until you get another shot at it...LOL!!! OTOH, that could take some of the exploration and excitement out of your 1st and 2nd BE smokes. It's up to you. Believe me, there WILL be a 2nd BE smoke...I don't know of anybody who stops at just one.

Have fun locating your brisket point, and have a GREAT smoke!!!

Eric

GaryHibbert said:

This was a fantastic post Eric. The burnt ends turned out great and the sliced point pics are making me hungry. Normally I would avoid a cut like a point--just too much fat for me--but yours look real good.

POINTS

Gary

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Thanks, Gary!!! Yeah, the fat in the point can carry an overwhelming flavor to some. I've read from more than one member here that they or their spouse just can't tolerate the taste of brisket fat. And, if you're trying to eat healthy, well, most are recommended to eat low fat, low cholesterol. I'm a firm believer in low & slow cooking of brisket. If you can render out more of the interior fat it changes everything with the finished product. You don't want to loose it all, or a dry finished product will result. Turning the point into burnt ends possibly allows for even more rendering of the fat, which is just a bonus, as the real reason for BE's is that unique texture in the bite and chew...oh, whole brisket smokes around here command that BE's be made, as well...if there's a point to be smoked, the BE's will be coming.

Eric