Thread: Burnt ends
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Unread 08-06-2012, 10:17 AM   #2
ctfortner
Got Wood.
 
Join Date: 05-07-12
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I only cooked one brisket so far so I am no expert. I cubed mine and used a 50/50 mix of the au jus sauce from the foil it cooked in mixed with BBQ sauce. To me that much bbq sauce overwhelmed it. I have seen or read that Myron normally just used the juices from the cook poured over his burnt ends, and I think that is what I will do next time, cube them and pour in the drippings. For beef I love the juices, whatever juices I get out of a steak goes in a bowl for each bite to be dipped, so I think the burnt ends would be perfect just in the juices it created, which are nicely seasoned from the the meat and rub you used.
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