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Bbqin fool
04-28-2011, 07:03 PM
Tips on the best way of preparing them and should they be added with the sliced brisket for turn in?

luckyduk
04-28-2011, 08:23 PM
Some cube, reseason, pan, cook and sauce
Some just cube

turn in if they are just as good as the flat

Chipper
04-29-2011, 06:30 AM
Season and back on for two hours.

bbq.tom
04-29-2011, 08:18 AM
Tips on the best way of preparing them and should they be added with the sliced brisket for turn in?

I'll let others tell you how to prepare them, but as to if you should add them with the sliced brisket for turn in - YES!!!!!!!!!!!!!

As a judge, we LOVE burnt ends!!!

mobow
04-29-2011, 08:43 AM
Only if they are as good as your slice. If they are they can help your score. If not they will hurt your score. And watch for excessive fat in your burnt ends. A judge biting into a chuck of seasoned fat will kill your score. keith

Sledneck
04-29-2011, 08:54 AM
do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them?

Smokin' Gnome BBQ
04-29-2011, 09:00 AM
do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them?

I cover the foil pan, I think it speeds up the cooking time..reseason and sauce..

Bbqin fool
04-29-2011, 11:13 AM
You guys are great! Thanx for the info!

Just Pulin' Pork
04-29-2011, 11:26 AM
I wish I could learn how to cook burnt ends. I tried with my last 2 briskets and they turned out like chit!

Jacked UP BBQ
04-29-2011, 11:49 AM
There is no magic to burnt ends, they just happen IMO.

Scottie
04-29-2011, 01:02 PM
No. Too much work. Keep it simple.



do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them?

ChicagoSizzlin
04-29-2011, 01:55 PM
The magic is in the burnt ends, they just happen IMO.


Fixed :)

Podge
04-29-2011, 03:17 PM
No. Too much work. Keep it simple.

yup.. either they are phenominal or they are not. No amount of extra work is going to change that.