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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-20-2013, 07:19 AM   #1
1dusty00a
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Join Date: 12-08-12
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Default Burnt Ends

Morning All;

Well here in Southeastern Wisc. Its Farkin Cold with a Heck of a Wind!!!!! Blew everything off the Patio Except the UDS, musta been to Da*n ugly!!! But I'm thinkin of trying some burnt ends, cann't find a Point!! Can I use a smaller Flat instead?

Give me some Ideas for a subsitute, that Pastrami from BigMista is an option though!!!!
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Old 01-20-2013, 07:22 AM   #2
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Flat really won't produce good burnt ends due to the low fat content.
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Old 01-20-2013, 07:33 AM   #3
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Agree with the above
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Old 01-20-2013, 08:18 AM   #4
WineMaster
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Other than point Ive used a chuck roast. Smoke it then cube it. Re-season it and sauce it and smoke some more. Thats about as close as you'll get to a point.
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Old 01-20-2013, 09:21 AM   #5
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Go to walmart or other supplier and get a packer and seperate it and save the flat for another time if you dont want to start off with it as a whole packer. That wind blew in some cold last nite for sure in Wisconsin.
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Old 01-20-2013, 09:57 AM   #6
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I second the chuck roast idea. It's pretty close to brisket and has the fat necessary to keep it tender, unlike just a flat.
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Old 01-20-2013, 10:27 AM   #7
1dusty00a
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Thanks to all; The chuck idea sounds great!!! Just look for a well marbled one, eh??? Thanks again
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Old 01-20-2013, 10:32 AM   #8
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that was a good question I was glad to find your post was thinking about the same thing glad there is so much help here
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Old 01-20-2013, 10:40 AM   #9
Q-Dat
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A while back I was cooking a brisket with a small point. I wanted to have plenty of "burnt ends for everyone, so I bought a couple small chuck roasts and gave them the same treatment as the point. Well I did them all in the same pan, and when all was said and done I could not tell which was which.
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Old 01-20-2013, 11:55 AM   #10
Hawg Father of Seoul
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Quote:
Originally Posted by Q-Dat View Post
A while back I was cooking a brisket with a small point. I wanted to have plenty of "burnt ends for everyone, so I bought a couple small chuck roasts and gave them the same treatment as the point. Well I did them all in the same pan, and when all was said and done I could not tell which was which.
True, I some times chuckle when I think of some one paying more for point than chuck. (1/3 of people will insert the word will after chuck)
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