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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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08-18-2015, 11:41 PM | #16 |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack https://www.youtube.com/c/LumberjackSmokestack |
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08-18-2015, 11:48 PM | #17 | |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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These seem like a good possibilty:
Quote:
....here's point & tri-tip for ends.....personally, I think they work best starting from almost completed (cooking to near finish so there's still fat to sizzle), chilled leftovers..... http://www.bbq-brethren.com/forum/sh...d.php?t=190049 |
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08-19-2015, 08:58 AM | #18 |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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Bingo!
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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08-19-2015, 09:17 AM | #19 |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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"So what kind of beef can I use to kind of get some KC style burnt ends WITHOUT going a whole packer.??????"
To get reasonably close, w/o filling up your cooker doubling whole briskets, a faster cooker by quite a bit, possibly less$, not sure about availability for ya.....but tri-tip will do what you want, see the cook link above ^^^ Hour @ 325 ~~~> Sauce if you want...... |
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09-05-2015, 05:02 PM | #20 |
Knows what a fatty is.
Join Date: 07-06-13
Location: Souther Tier, NY
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I got a 5 lb brisket point from a local independent grocery store that has decent meat department. They had to order it and it took a couple of days. I tried the only real butcher shop in the area and they just gave me a puzzled look.
It's been rubbed and wrapped and is marinating a bit before going on the smoker. This is my first attempt at burnt ends, so we'll see how it goes. I'm getting hungry just thinking about them. |
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brisket, burnt end, Kansas City style burnt end |
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