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Burnt end questions? Need quick advice!

post #1 of 5
Thread Starter 
So I just took a brisket off the cooker (I'll try to share pics later). And the point was separated and cubed up with the intention of making burnt ends.


Now they are pretty damn tender, a little chew and sooo delicious. So here's my question.

Since they were SPOG seasoned and foiled with some beef broth the flavor is all savory, no sweet.

Has anyone ever made burnt ends without adding a BBQ sweet rub and BBQ sauce?

I was thinking maybe take some of the foiling juice, throw them in a pan with that and put it back on the smoker. I guess I want to taste seasoned beef this time around and leave it savory.

My next question is. Do I have to do this now? Or could I possibly put them In a pan with some foiling juice, stick them in the fridge and throw them in the smoker another day? Thanks everyone!
Edited by worktogthr - 9/4/15 at 3:22pm
post #2 of 5
I guess you could use the juice and have it reduce down. personally I would add a lil brown sugar to thicken and sweeten it a little
post #3 of 5
Now or later will be fine as long as they are kept in the safe zone.

For the "burnt" part, a little something to burn helps. You can just brush them with a slight mixture of SPOG and tomato paste thinly and get the burnt effect and keep the SPOG flavor.
post #4 of 5
CB has you covered with great advice! We usally wait to do the burnt ends the next day for dinner.
post #5 of 5
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

Now or later will be fine as long as they are kept in the safe zone.

For the "burnt" part, a little something to burn helps. You can just brush them with a slight mixture of SPOG and tomato paste thinly and get the burnt effect and keep the SPOG flavor.

That's great advice! Thanks so much.
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