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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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07-21-2011, 12:27 PM | #1 |
Knows what a fatty is.
Join Date: 07-08-11
Location: Ga
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Brisket Burnt Ends question
Im debating on whether to smoke my first brisket this weekend or not. I will already be smoking some chicken. I recently had my first Burnt End sandwich from a local place and i am HOOKED. Ive been doing some searching on here for more info on burnt ends but im a little confused. Does the "burnt ends" generally come from the point or the flat? Also does whichever piece you use, get cubed up entirely, and the entire piece be used for "burnt ends" ?
What do you do with the other part of the brisket while you are making the burnt ends? |
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Thanks from:---> |
07-21-2011, 12:34 PM | #2 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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let the remaining part of the brisket (the flat) rest in a cooler wrapped in foil and toils.
Typically burnt ends comes from the point because it is much fattier which allows for a juicier piece. The flat also makes for very uniform slices and is very lean so it is often used for slicing.
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07-21-2011, 12:36 PM | #3 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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When the flat is done then I pull the entire thing off the smoker, seperate the point, cube it and place it in a foil pan. I apply more rub to the cubed point and add a little sauce, mix thoroughly and put it back in the smoker for another two hours. Good luck!
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07-21-2011, 12:45 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I make it with the point too. Cube it up, put it in a pan with drain holes, hit it with some rub, and smoke for another 2 to 4 hours (hitting with more rub and or sauce if you wish) until it is to your liking.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-21-2011, 02:11 PM | #5 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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Chris - I have never used one with drain holes and they have turned out great. Are you finding a great deal of fat rendering out and that's why you use drain holes? Maybe I can improve mine even more although I have never had an abundance of liquid in the foil pan when I am scooping the burnt ends out but I am always up for trying to make something better. Thanks
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07-21-2011, 02:40 PM | #6 |
Knows what a fatty is.
Join Date: 07-08-11
Location: Ga
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Do yal smoke the brisket as a whole until 160 and then separate? or can you separate it before and smoke the point and the flat separately?
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07-21-2011, 02:42 PM | #7 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I changed up the way I do them just a tad. I used to separate the point from the flat right away, but now I let it rest for about an hour before separating. I've never used drain holes either, mainly because I like to add lots of sauce.
So basically I do this: Once the brisky is done, I let it rest, wrapped in a cooler for about an hour. Then I separate the point and the flat. The flat gets re-wrapped and back in the cooler. Cube the point: Place in a foil pan and mix in some rub and sauce: Smoke for 2 hours at around 300 degrees and serve:
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07-21-2011, 03:33 PM | #8 | |
Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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Quote:
M-M-M-M-M...beef candy. Chuck |
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07-21-2011, 03:39 PM | #9 |
Knows what a fatty is.
Join Date: 07-08-11
Location: Ga
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oh my!!!
so you just put the cubes in the pan? no foil over the top? |
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07-21-2011, 03:45 PM | #10 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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My wife calls it meat crack.
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[FONT=Century Gothic]Weber Kettle 22.5" Restored "J" - Black[/FONT] [FONT=Century Gothic]Weber Kettle 22.5" "AT" - Black[/FONT] Weber Kettle 18.5" "DR" - Black Weber Jumbo Joe "AH" - Black [FONT=Century Gothic]Weber Smoky Joe "F"- Black[/FONT] [FONT=Century Gothic]Weber Genesis - Black[/FONT] [FONT=Century Gothic]Weber Go-Anywhere - Black[/FONT] [FONT=Century Gothic]UDS - which surprisingly is not black[/FONT] [FONT=Century Gothic]Great Outdoors Smoky Mountain Smoker[/FONT] |
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07-21-2011, 03:45 PM | #11 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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No foil.
__________________
[FONT=Century Gothic]Weber Kettle 22.5" Restored "J" - Black[/FONT] [FONT=Century Gothic]Weber Kettle 22.5" "AT" - Black[/FONT] Weber Kettle 18.5" "DR" - Black Weber Jumbo Joe "AH" - Black [FONT=Century Gothic]Weber Smoky Joe "F"- Black[/FONT] [FONT=Century Gothic]Weber Genesis - Black[/FONT] [FONT=Century Gothic]Weber Go-Anywhere - Black[/FONT] [FONT=Century Gothic]UDS - which surprisingly is not black[/FONT] [FONT=Century Gothic]Great Outdoors Smoky Mountain Smoker[/FONT] |
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07-21-2011, 04:08 PM | #12 |
Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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Every time I serve burnt ends everyone wants to know why I can't make more of 'em out of the brisket. I have to explain that only a small part can be made into BE's.
Chuck |
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07-21-2011, 04:18 PM | #13 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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Traditionally, I believe that's correct. The burnt ends truly were the burnt end of the flat which was over-cooked and wasn't fit for slices.
Now folks (as described above) manufacture their burnt ends from the point.
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07-21-2011, 04:36 PM | #14 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-22-2011, 04:57 PM | #15 |
Knows what a fatty is.
Join Date: 07-08-11
Location: Ga
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Dave & Saiko...i can only hope my brisket comes out half as good as yalls look. Amazing. Will take pictures and post em up monday. Thanks for all the advice so far everybody!
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