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Burnt ends only with que view!

hillbillyrkstr

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I have a couple chargrillers fp.

It's really tough to say on the time because your just rendering the fat. It'll take about an hour to hour and a half per pound for the point to get ton 160-170 and then when you cut up for burnt ends you can raise the temp if you wanted to. But it's still gonna be a few more hours.
 

fpmich

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Thanks hillbilly.  I would think they shouldn't take as long as a full packer would though.  Right or wrong?
 

fpmich

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OK.  Thanks.

I'll see if I can get a couple to give them a shot. 

This past week as been perfect smoking weather.  Unfortunately, I'm up to my eyeballs in tomato canning.
 

3montes

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Looks fantastic! I've never done brisket burnt ends. The restaurant supply place I get a lot of my stuff from sells briskets points by the 40lb case I'm going to get me a case and give this a try! I bought a pork belly yesterday for pork burnt ends on Sunday I hope they turn out!
 

okiefisher

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Is it cheaper to buy just the points or do they normally cost what a whole packer cost?
 

fpmich

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I called the butcher shop today, to see if I could get just points from them.  Yes, I can.  The price I was quoted was $5.79/lb.  I have no idea if this is high or not, but it seems a little high to me.

What is the average price for points only, where you other guys are buying?
 

roger47

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Any chance of letting me know what sauce you applied to the squares when you back them back on?  I've followed Malcom Reed's recipe and they came out nice.  Always looking to improve on this

roger 
 

aarond2013

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Joined Apr 5, 2013
Hey Roger,

I usually use one of two sauces. Stubbs-sweet heat or Weber sweet and spicy. Lately I've been using the Weber more!
 

hillbillyrkstr

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Wow this is an old thread brought back to life.

I always apply sweet sauce and a spicy rub to my burnt ends roger. But there really isn’t a right or wrong way to do it. It’s just what you like.

I like that Stubbs sauce Aarond.

Scott
 

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