Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
08-26-2013, 06:29 PM | #1 |
Got Wood.
Join Date: 04-28-09
Location: Dickson,Tn 37055
|
Burnt ends help
I am on call this coming weekend and since I am housebound I decided to cook several things. I have a question about burnt ends. I am going to do my first full brisket and want to cut the point up into burnt ends. How long do you guys cook the burnt ends after the flat is done? Somehow I can't imagine cooking a whole brisket for 8-12 hours and then spending several more hours on the smoker cooking burnt ends! How do you know when they are done?
|
|
08-26-2013, 06:46 PM | #2 |
On the road to being a farker
Join Date: 07-31-09
Location: Waukee, IA
|
You'll get a million answers here.
I cook until flat is done, separate flat from point, wrap flat in foil and towels and throw in a cooler. Then I throw rub on the part of the point that was attached to the flat. Then back on the cooker for a couple of hours, then cube it and serve with sauce on the side. It doesn't hurt the flat to rest, so I just build it into my cook time. Real burnt ends are worth the time. |
|
08-26-2013, 07:18 PM | #3 |
On the road to being a farker
Join Date: 06-23-13
Location: San Diego, CA
|
I am going to ditto imaisufan. Sometimes after smoking the point for an hour or two, I will cube into inch by inch squares and put in a pan with a mixture of half beef broth (or au jus) and bbq sauce. I will then place the pan back on the smoker for 30 minutes to an hour to set the glaze. Burnt ends, I'm not sure there is a better bite in bbq.
|
|
Thanks from:---> |
08-26-2013, 07:50 PM | #4 |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
|
|
|
08-26-2013, 07:54 PM | #5 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
|
We will go up to 90 minutes to fully caramelize that gooey goodness into the cubed ends.
__________________
[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
|
08-26-2013, 07:57 PM | #6 |
Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio
|
I'll tell you that last time I did burnt ends I was thinking like you. "I'm not going to wait a few more hours after I had this thing on all this time!" Well' i threw them back on the smoker for only an hour and they were still tuff when I served them. I got rave reviews about the flat but people were to busy chewing on the burnt ends to get any criteques out of them. So please wait until they are done is the best advice I can give.
|
|
08-26-2013, 08:29 PM | #7 |
Got Wood.
Join Date: 04-28-09
Location: Dickson,Tn 37055
|
Thanks for all the replies. So if a brisket cook takes 12 hours you still spend another 2-4 hours on the burnt ends or can you save them for later the next day and cook them down then? And like the brisket flat, they are done when they are done. No set cook time after the flat is done and in the cooler.
|
|
08-26-2013, 08:34 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
Not wanting to rain on your parade, but the point is the prime jewel of the brisket. Why waste it on faux burnt ends?
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
08-26-2013, 08:38 PM | #9 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
|
I'm going to go with forget the burnt ends and slice the point.
|
|
08-26-2013, 08:41 PM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
08-26-2013, 08:49 PM | #11 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
|
7.5# full packer
I have best luck with packers under 12#. Don't oversmoke and don't undercook. Enjoy
__________________
Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 06-01-2014 at 11:43 AM.. |
|
Thread Tools | |
|
|