oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-26-2013, 06:29 PM   #1
HDOFDC
Is lookin for wood to cook with.
 
Join Date: 04-28-09
Location: Dickson,Tn 37055
Default 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?
HDOFDC is online now   Reply With Quote


Old 08-26-2013, 06:46 PM   #2
imaisufan
On the road to being a farker
 
Join Date: 07-31-09
Location: Waukee, IA
Default

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.
imaisufan is offline   Reply With Quote


Old 08-26-2013, 07:18 PM   #3
2000milesofsmoke
On the road to being a farker

 
Join Date: 06-23-13
Location: San Diego, CA
Default

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.
2000milesofsmoke is offline   Reply With Quote


Thanks from:--->
Old 08-26-2013, 07:50 PM   #4
lantern
is One Chatty Farker

 
lantern's Avatar
 
Join Date: 12-16-07
Location: Marion,NC
Default

Quote:
Originally Posted by 2000milesofsmoke View Post
Burnt ends, I'm not sure there is a better bite in bbq.
As a tried and true pork bbq fiend even I have to quote this for truth.
lantern is offline   Reply With Quote


Old 08-26-2013, 07:54 PM   #5
columbia1
is one Smokin' Farker

 
columbia1's Avatar
 
Join Date: 01-15-12
Location: Kalama Wa.
Default

We will go up to 90 minutes to fully caramelize that gooey goodness into the cubed ends.
__________________
"Tombstone BBQ"
PNWBA Board Member and Certified Judge.
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills.
Tombstone BBQ on Facebook
columbia1 is offline   Reply With Quote


Old 08-26-2013, 07:57 PM   #6
mikeleonard81
Full Fledged Farker
 
Join Date: 12-11-12
Location: kettering. ohio
Default

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.
mikeleonard81 is offline   Reply With Quote


Old 08-26-2013, 08:29 PM   #7
HDOFDC
Is lookin for wood to cook with.
 
Join Date: 04-28-09
Location: Dickson,Tn 37055
Default

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.
HDOFDC is online now   Reply With Quote


Old 08-26-2013, 08:34 PM   #8
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

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
HeSmellsLikeSmoke is offline   Reply With Quote


Old 08-26-2013, 08:38 PM   #9
Pole D
Take a breath!
 
Join Date: 09-06-09
Location: Cary, NC
Default

I'm going to go with forget the burnt ends and slice the point.
Pole D is online now   Reply With Quote


Old 08-26-2013, 08:41 PM   #10
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

Quote:
Originally Posted by Pole D View Post
I'm going to go with forget the burnt ends and slice the point.
__________________
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
HeSmellsLikeSmoke is offline   Reply With Quote


Old 08-26-2013, 08:49 PM   #11
16Adams
Babbling Farker

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: Texas
Default 7.5# full packer

I have best luck with packers under 12#. Don't oversmoke and don't undercook. Enjoy
__________________
Primo Oval XL, Pit Barrel Cooker, Tiernan SOB-24, Big Green Egg-Mini, Blackstone 28" Griddle

"you set it up so well, so carefully " Eagles

Last edited by 16Adams; 06-01-2014 at 11:43 AM..
16Adams is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 04:22 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.