Burnt Ends

1dusty00a · 01-20-2013, 07:19 AM

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!!!!

Teamfour · 01-20-2013, 07:22 AM

Flat really won't produce good burnt ends due to the low fat content.

Big George's BBQ · 01-20-2013, 07:33 AM

Agree with the above

WineMaster · 01-20-2013, 08:18 AM

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.

cheapbeer · 01-20-2013, 09:21 AM

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.

daninnewjersey · 01-20-2013, 09:57 AM

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.

1dusty00a · 01-20-2013, 10:27 AM

Thanks to all; The chuck idea sounds great!!! Just look for a well marbled one, eh??? Thanks again

schmitty28 · 01-20-2013, 10:32 AM

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

Q-Dat · 01-20-2013, 10:40 AM

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.

Hawg Father of Seoul · 01-20-2013, 11:55 AM

Quote:

Originally Posted by Q-Dat

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)

01-20-2013, 07:19 AM	#1
1dusty00a Is lookin for wood to cook with. Join Date: 12-08-12 Location: West Bend, WI	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!!!!

01-20-2013, 07:22 AM	#2
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Flat really won't produce good burnt ends due to the low fat content. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

01-20-2013, 07:33 AM	#3
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Agree with the above __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-20-2013, 08:18 AM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	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. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-20-2013, 09:21 AM	#5
cheapbeer Full Fledged Farker Join Date: 07-07-12 Location: Westfield, Wisconsin	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. __________________ 2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's.

01-20-2013, 09:57 AM	#6
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	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. __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....

01-20-2013, 10:27 AM	#7
1dusty00a Is lookin for wood to cook with. Join Date: 12-08-12 Location: West Bend, WI	Thanks to all; The chuck idea sounds great!!! Just look for a well marbled one, eh??? Thanks again

01-20-2013, 10:32 AM	#8
schmitty28 On the road to being a farker Join Date: 01-07-13 Location: Noblesville,IN	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

01-20-2013, 10:40 AM	#9
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	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.