Burnt Ends

pat · Apr 27, 2008

Threw 3 points I had saved on the drum yesterday along with a 6# flat. Used hickory and tried to keep temps around 240-245* but it was real windy.

Pulled points after about 3 3/4 hours. Cubed, added more rub and back on the drum for another hour.

Mixed in some Arthur Bryant's Original and back on for 30 minutes. Here is the finished product. Some good chit right there :biggrin:

Flat done after 7 hours. Pulled at 195* and coolered for about 3 hours.

First time cooking just a flat...turned out really good. Nice and juicy. Too damn expensive though (2.49/lb) so I will stick with whole packers!

BIGWILLY · Apr 27, 2008

i guess the days of $0.99 a pound, somewhat trimmed brisket are over,

nice results there

Bearbonez · Apr 27, 2008

Looks great. If it's any consolation...our grocery store has packers for $4.99/lbs....luckily Wally world aslo has packers for less than half that.

sterlingsmoker · Apr 27, 2008

Very nice indeed!

eugenius · Apr 27, 2008

BIGWILLY said:
i guess the days of $0.99 a pound, somewhat trimmed brisket are over,

nice results there

Got two buds from school that are butchers, Get good breaks on meat, looking too you guys for spiritual guidance.

P.S.
Will send smoke signal!!!:-D

backporchbbq · Apr 27, 2008

Looks good pat, nice and moist.

OSD · Apr 27, 2008

Now that's some great eatin'.:biggrin:

BBQ Grail · Apr 27, 2008

Question?

If you put those out on a table could they be picked up on a toothpick? Or are they to tender?

icemn62 · Apr 27, 2008

Those burnt ends look good. ! ! !

Maybe I can think of a way to squeeze in a brisket cook so I can get some burnt ends. Funny, I did a pork butt so I could make a burrito, a brisket for just the ends. I love this smoking thing.

Wyatt · Apr 27, 2008

BIGWILLY said:
i guess the days of $0.99 a pound, somewhat trimmed brisket are over,

nice results there

A dollar $0.99 a pound!

Sometimes down here it's $5.00 a pound!

Hook_Line_and_Sinker · Apr 27, 2008

the burnt ends look excellent

makes me hungry when i see good food pron

Roo-B-Q'N · Apr 27, 2008

Nice looking burnt ends there Pat. Perhaps a tutorial in CB is in order.

watertowerbbq · Apr 27, 2008

Roo-B-Q'N said:
Nice looking burnt ends there Pat. Perhaps a tutorial in CB is in order.

or Ankeny! :-D :-D

Those look great. I tried cooking my first burnt ends a couple of weeks ago. They were ok, but nowhere near what those looked like. Great job Pat!

thillin · Apr 27, 2008

I'd eat it!

pat · Apr 27, 2008

trp1fox said:
Question?

If you put those out on a table could they be picked up on a toothpick? Or are they to tender?

You could definitely use a toothpick to eat em. They are really tender though.

pat · Apr 27, 2008

Roo-B-Q'N said:
Nice looking burnt ends there Pat. Perhaps a tutorial in CB is in order.

Can we use the new microwave??

QDoc · Apr 27, 2008

Looks Nice. I like the pan to re-smoke.

swamprb · Apr 27, 2008

Did you foil the flat? It all looks great!

Bride of Roo(BQ'n) · Apr 27, 2008

pat said:
Can we use the new microwave??

Bahhhhaaaaahhhhaaaaaaaaaaaa Now thats funny, I dont care who are....:-D

pat · Apr 28, 2008

swamprb said:
Did you foil the flat? It all looks great!

I did foil due to a time constraint. First time I have done that while on the smoker. Usually wait to foil until I'm ready for the cooler.

Burnt Ends

is One Chatty Farker

BIGWILLY

Guest

Knows what a fatty is.

is one Smokin' Farker

eugenius

Guest

backporchbbq

Guest

is Blowin Smoke!

somebody shut me the fark up.

Babbling Farker

Wyatt

Guest

is Blowin Smoke!

Roo-B-Q'N

Guest

is Blowin Smoke!

somebody shut me the fark up.

is One Chatty Farker

is One Chatty Farker

is one Smokin' Farker

somebody shut me the fark up.

is one Smokin' Farker

is One Chatty Farker

Similar threads