Yesterday I tried my hand at burnt ends for the first time. Great stuff!
I separated the point from the flat for my pastrami, and the plan was to use the point for burnt ends. You can take a look at the Pastrami thread here:
http://www.smokingmeatforums.com/for...threadid=83593
Rubbed the point with my house-rub and put it on the SnP at around 225 over alderwood. Here it is a couple hours into the smoke-
Once it reached 180 I pulled it out, poured 1/2 cup apple juice over it, then covered it and let it rest for about 1/2 hr-
Then I cubed it up into pieces about 1 inch or so-
Didn't rub them again, but went straight to the BBQ sauce. I used Curley's Mesquite sauce cause the alderwood I was smoking over was really too mild for this-
Back into the smoker for 3 hours. They came out tender as can be and amazingly juicy.
I took about half of them and vacuum bagged them for chili later on. Into the freezer and when the winter really hits, they are coming out!
Got to say they were excellent and if you're making a brisket or 'strami from a packer this is the way to go with the point. Going to be a standard around here from now on!
I separated the point from the flat for my pastrami, and the plan was to use the point for burnt ends. You can take a look at the Pastrami thread here:
http://www.smokingmeatforums.com/for...threadid=83593
Rubbed the point with my house-rub and put it on the SnP at around 225 over alderwood. Here it is a couple hours into the smoke-
Once it reached 180 I pulled it out, poured 1/2 cup apple juice over it, then covered it and let it rest for about 1/2 hr-
Then I cubed it up into pieces about 1 inch or so-
Didn't rub them again, but went straight to the BBQ sauce. I used Curley's Mesquite sauce cause the alderwood I was smoking over was really too mild for this-
Back into the smoker for 3 hours. They came out tender as can be and amazingly juicy.
I took about half of them and vacuum bagged them for chili later on. Into the freezer and when the winter really hits, they are coming out!
Got to say they were excellent and if you're making a brisket or 'strami from a packer this is the way to go with the point. Going to be a standard around here from now on!
Last edited:
