Burnt End Question

[BB-que]

Anybody ever made BEs for a party and tried to keep them
Moist/tender for people throughout a night? Or is it best to scratch the BE idea for party finger food.

 

[BigW.]

You can keep them is a roaster or slow cooker for a long while. Usually they do not last long. If anything, they get more tender as they sit in a warm vessel.

 

[thirdeye]

If you make them from fatty brisket point, (verses a flat or chuck roast) and don't render them super tender in the pit, they hold well in a slow cooker. But B BigW. is right, they go fast.

 

[BB-que]

If you make them from fatty brisket point, (verses a flat or chuck roast) and don't render them super tender in the pit, they hold well in a slow cooker. But B BigW. is right, they go fast.
View attachment 638112

I actually have a beef navel I’m gonna do ‘em with so even fattier

 

[thirdeye]

I actually have a beef navel I’m gonna do ‘em with so even fattier

Is navel a special order? I bought two for making pastrami years ago but it is not common in my neck of the woods.

 

[SmokinAl]

I agree with the above, Crock pot!
Al

 

[BB-que]

Is navel a special order? I bought two for making pastrami years ago but it is not common in my neck of the woods.

Yep - There’s a site called The Meatery - found it there