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| 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. |
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06-22-2019, 04:07 PM
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#1 |
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On the road to being a farker
Join Date: 07-06-14
Location: East Tennessee
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7 year itch brisket burnt ends
I don’t know if I’ve ever done, like, intentional burnt ends, even with all the briskets I’ve done over the years. I’ve seen them as part of the BBQ Pitmasters TV show and picked up some techniques, so I gave it a go. I just trimmed and cubed the refrigerated point, put some Oklahoma Joe’s sauce in the foil and tossed, and then went about 4 hours with hickory and charcoal. They were really good.
 citibank branch near me hoursLast edited by smokymtnjonny; 06-22-2019 at 04:20 PM.. |
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06-22-2019, 04:29 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Looks good from where I'm sitting.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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