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Burnt Ends.

post #1 of 11
Thread Starter 
I'm planning on doing some more burnt ends soon, and I'd love to get some input from everyone on how they finish their point.

I usually seperate the flat from the point at the end of my smoke.

Does anyone still seperate their flat and point before foiling?

I know there are a ton of threads about this, but maybe someone tried the other way after those threads, and they liked that better.
post #2 of 11

Here's a good thread on smoking a brisket and making burnt ends.

http://www.smokingmeatforums.com/t/142013/packer-brisket-and-flat-in-the-propane-smoker

 

Here's my most recent packer smoke and burnt ends

http://www.smokingmeatforums.com/t/142013/packer-brisket-and-flat-in-the-propane-smoker

 

I no longer foil brisket and I only cook to an IT of about 180-185° (we don't like fall apart slices)

post #3 of 11
Thread Starter 
Has anyone used a grill wok to put the ends back on? If not, what pan do you use? No pan?
post #4 of 11

I've used an aluminum foil pan with holes in the bottom and sit it over another pan to catch any drippings. I also have a grill rack that I've used the same way. They both worked equally well, I just didn't have to wash the aluminum foil one! 

post #5 of 11
So at the risk of being flamed .... Why burnt ends? Why take the most flavorful cut of the point and succumb it to more cooking ... It melts in your mouth as it is .... Ive seasoned it well from rub.... I cut it up in cubes and serve as is with some dipping sauces if wanted ... My friends inhale this meat like lions ... Don't get me wrong , I've made burnt ends and ate many others across the country and they are good ... But not to the point they are heralded ... I'm starting to equate it like putting BBQ sauce on prime rib .... Here is a pic of my point I served sans burnt ends ... And yes Im in California .....Flame away my friends !
post #6 of 11

I'm not going to flame you. It's all a matter of personal taste and preference. Sometimes I make them and other times I just smoke the whole packer til it's done. I like to make burnt ends and then freeze them and throw in Three Bean Casserole, Chili and other dishes from time to time. 

Quote:
Originally Posted by luv2putt View Post

So at the risk of being flamed .... Why burnt ends? Why take the most flavorful cut of the point and succumb it to more cooking ... It melts in your mouth as it is .... Ive seasoned it well from rub.... I cut it up in cubes and serve as is with some dipping sauces if wanted ... My friends inhale this meat like lions ... Don't get me wrong , I've made burnt ends and ate many others across the country and they are good ... But not to the point they are heralded ... I'm starting to equate it like putting BBQ sauce on prime rib .... Here is a pic of my point I served sans burnt ends ... And yes Im in California .....Flame away my friends !
post #7 of 11
Thread Starter 
That's actually the kind of input I was looking for. We all do it differently, so I was looking to see what everyone else does.
post #8 of 11
Thread Starter 
That's actually the kind of input I was looking for. We all do it differently, so I was looking to see what everyone else does.
post #9 of 11
I like to mix some spicy chipotle BBQ sauce with some brown sugar and toss the cubes in that then I put them on a Q-Mat right on the grate and smoke for another hour to caramelize the sugar a little. It gives them a nice sweet/heat flavor.
post #10 of 11
Thread Starter 
Do you use the grill mat for all cooking? Do you get enough bark still?
post #11 of 11
I use Q-Matz for everything, they don't interfere with anything! Makes clean up a breeze!
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