Brisket

[brdbbq]

Do you all slice the point and chop the flat ?

[Jorge]

I do it the other way, unless someone wants a little extra fat.

[willkat98]

Chop Point, Slice Flat, Stuff into Face

[brdbbq]

I do it the other way, unless someone wants a little extra fat.

So your calling me back asswards ? Thanks :lol:

[willkat98]

I do it the other way, unless someone wants a little extra fat.

So your calling me back asswards ? Thanks :lol:

I think he means he's metrosexual Brian

[Jorge]

If you don't stop, Bill is going to start thinking he needs to give all us Texans tips about Brisket! :oops:

[brdbbq]

I'm good will Ambassordor today making a brother feel better.

[willkat98]

A "flat" is one of two parts that comprise a "whole"
brisket. The other part, known as a "point" is not
usually offered for sale separately. The point is
typically fattier than the flat. The two parts are
essentially two different muscles from the breast area
of the cow connected in a sort of offset manner by a
vein of fat. Brisket flats are usually offered trimmed
of most if not all of the layer of fat known as the
"fat cap".

[Jorge]

He knows enough to issue him a temporary visa. I just don't wanna admit to it too often :oops:

[brdbbq]

A "flat" is one of two parts that comprise a "whole"
brisket. The other part, known as a "point" is not
usually offered for sale separately. The point is
typically fattier than the flat. The two parts are
essentially two different muscles from the breast area
of the cow connected in a sort of offset manner by a
vein of fat. Brisket flats are usually offered trimmed
of most if not all of the layer of fat known as the
"fat cap".

Cut and Paste Mod

[willkat98]

You seen that someplace else?

[brdbbq]

Just snatched this from "Doug's Place" site :roll:

[tommykendall]

chop the flat


What is chop? :roll:

[kcquer]

Around here, chopped Q would be called, brownies or burnt ends. It's just Q cut into bite sized cubes, perfect for dippin'. Usually means brisket point, but most resturants around here serve ham and pork brownies too.

[TedWagner]

I assume the burnt ends are chopped after the brisket is done, but then are the chopped ends cooked further? Also, on the point there can be pretty good sized fatty parts...do you scrap/trim fat, then chop and cook further?

[kcquer]

The owner of Oklahoma Joes Resturant here in KC was a guest on BBQ America on PBS, he explained burnt ends this way. Once the flat portion of the whole brisket is done the flat and point are separated. All fat is trimmed and the flat is sliced. The point is trimmed of excess fat and has all the bark trimmed off. Then the point is re rubbed and returned to the pit for another 4-6 hours. It is then chopped into cubes and served. End Quote.

Really good (tender) burnt ends tend to be a bit on the dry side. I like 'em fine, cause them cubes is just right for dippin' in a good sauce.

[kellyman]

I want to know also. I am getting down to the ends of my last smoke. I gave a bunch away, we had brisket running out the door this week.

But, I think I'm learning by necessity about what burnt ends are and also wanting to know what to do with 'em.

-kellyman

[BigAl]

Yep, I saw same OK Joe on Food TV, they have turned them burnt ends into big $$$$'s. Number #1 seller on their menue.

[kcquer]

also wanting to know what to do with 'em

kellyman, there is a mellow extra smokey flavor to burnt ends that are done right that just has no equal. The tender texture is the other give away to the real deal. A lot of resturants serve the point chopped with out the extra cook time and its obvious if you've had the real thing. Not tender and still quite fatty and no extra smoky flavor. Rarely but occasionally if I have 2 points to "burn" I'll have leftovers, the last time I had most of a pint carton left. The OL and I sat on the couch watching tv and ate these delicious morsels cold and they rocked. Can't imagine they would be bad in anything. If I had plenty I'd try them in chili or shredded and spiced for any mexican dish or in stuffed peppers. There's just never enough left to try any of this.

[rbsnwngs]

Aruther Bryants in KC puts the burnt endz back in the pit for an additional 2-3 hrs with sauce. Then when there done they add even more sauce. They also just burn points for this reason only.
Burnt endz are the f------ best

[racer_81]

Aruther Bryants in KC puts the burnt endz back in the pit for an additional 2-3 hrs with sauce. Then when there done they add even more sauce. They also just burn points for this reason only.
Burnt endz are the f------ best

Yep. Ol' Bobby Flay had his BBQ show at Arthur Bryants last night showing the burnt ends.

Anybody see that episode - and the size of that sandwich?

If Bobby keeps eating sandwiches that big he's gonna develop a Real Brethren Physique, if
you know what I mean.

We might have to ask him to join in....maybe.....if he promises never to boil his ribs.......

[kellyman]

I'm really aching to do another smoke this weekend. Depends on how the wife feels, she's been through the ringer with some gastric disorders (can't blame my smokin, I'm just getting started and she's been dealing with this for a lot longer!)

I want to know also how everyone cleans up the pit afterwards. I'm ashamed to say, I just sort of left it the way it was after last weekends smokefest. How "clean" is clean enough? There is a little river of gel'ed grease/fat in the bottom of the chamber (hondo) and of course, the grills are pretty crusty (I did a lot of mopping, maybe too much).

So, how clean is clean enough?

thx again all.

ps, i see some local boys on the wire here. Im in lewisville tx

-kellyman

[auscos]

IMO - clean out the ashes, change the water and wash the pan, then wipe down the bottom of the smokebox and you're done. Everyhting else is left as "seasoning."

[willkat98]

Yep. Ol' Bobby Flay had his BBQ show at Arthur Bryants last night showing the burnt ends.

Anybody see that episode - and the size of that sandwich?

If Bobby keeps eating sandwiches that big he's gonna develop a Real Brethren Physique, if
you know what I mean.

We might have to ask him to join in....maybe.....if he promises never to boil his ribs.......

Saw that too.
Didnt it seem like he was chopping up much more than burnt ends, like chunks of brisket, then in for 3 more hours chunked, then he added sauce for another 30 minutes. He was also grabbing the pan with not mitts, so I'm assuming that was just a TV shot. It had to have been hot at 3.5 hours in the smoker. You couldnt get enough burnt ends the way he was piling that on.

[Bigmista]

Yep. Ol' Bobby Flay had his BBQ show at Arthur Bryants last night showing the burnt ends.

Anybody see that episode - and the size of that sandwich?

If Bobby keeps eating sandwiches that big he's gonna develop a Real Brethren Physique, if
you know what I mean.

We might have to ask him to join in....maybe.....if he promises never to boil his ribs.......

From what I've heard about him, we don't want him in the brethren. Word is he's a dick. This what I hear from people who compete on the BBQ circuit.

Mista

[racer_81]

Yep. Ol' Bobby Flay had his BBQ show at Arthur Bryants last night showing the burnt ends.

Anybody see that episode - and the size of that sandwich?

If Bobby keeps eating sandwiches that big he's gonna develop a Real Brethren Physique, if
you know what I mean.

We might have to ask him to join in....maybe.....if he promises never to boil his ribs.......

From what I've heard about him, we don't want him in the brethren. Word is he's a dick. This what I hear from people who compete on the BBQ circuit.

Mista

OK. He's out. Probably boils his ribs anyways. He always used gas on
the Grillin' and Chillin' show.

That other guy used charcoal and wore overalls. Maybe he's a good
guy. Jack McWhatshisname.

[willkat98]

OK. He's out. Probably boils his ribs anyways. He always used gas on
the Grillin' and Chillin' show.

That other guy used charcoal and wore overalls. Maybe he's a good
guy. Jack McWhatshisname.

Phil's wife is trying to get him to come to the Bash this weekend. Not kidding. She keeps calling him at his restaurant.

And I think that guys last name was Mehoff.

[racer_81]

OK. He's out. Probably boils his ribs anyways. He always used gas on
the Grillin' and Chillin' show.

That other guy used charcoal and wore overalls. Maybe he's a good
guy. Jack McWhatshisname.

Phil's wife is trying to get him to come to the Bash this weekend. Not kidding. She keeps calling him at his restaurant.

And I think that guys last name was Mehoff.

You serious? To the Bash? That's bovine scatology, right?

Yeah, Mehoff. The Russian dude.

[willkat98]

I crack myself up.

Anyway, do you think there was more than just burnt ends in that pan?

[Bigmista]

OK. He's out. Probably boils his ribs anyways. He always used gas on
the Grillin' and Chillin' show.

That other guy used charcoal and wore overalls. Maybe he's a good
guy. Jack McWhatshisname.

Phil's wife is trying to get him to come to the Bash this weekend. Not kidding. She keeps calling him at his restaurant.

And I think that guys last name was Mehoff.


LOL@Mehoff

[racer_81]

I crack myself up.

Anyway, do you think there was more than just burnt ends in that pan?

Yep - more than burnt ends. They said the burnt ends were so popular they
needed more so they started cubing up non-burnt ends to mix in.

I saw them cutting up the insides of brisket and throwing them in the
pan with the burnt ends.

I noticed the barehand hot pan grabbing. Thought it was strange, but
maybe if you do that daily for years you get used to it. I dunno.

[kellyman]

I noticed the barehand hot pan grabbing. Thought it was strange, but
maybe if you do that daily for years you get used to it. I dunno.

I had a buddy who was a short order cook for years... he could flip bacon
with his fingertips.

[Bigdog]

I noticed the barehand hot pan grabbing. Thought it was strange, but
maybe if you do that daily for years you get used to it. I dunno.

I had a buddy who was a short order cook for years... he could flip bacon
with his fingertips.

That's just wrong man. Android Mod. :twisted: