The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-17-2011, 11:18 AM   #1
Slow Smoke
Found some matches.
 
Join Date: 03-26-10
Location: Seattle WA
Downloads: 0
Uploads: 0
Default Cooking a Brisket and Burnt Ends

Got a question on how do y'all cook the point for burnt ends. I am thinking of cooking the full packer on a rack and then when I reach 165-170 internal I will separate and pan the flat and cover to save the juices but I dont know if I should pan the point or just leave it on the rack a little longer before I cube and pan with rub and sauce. Any thoughts? I have never done burnt ends before.
Slow Smoke is offline   Reply With Quote


Unread 03-17-2011, 11:23 AM   #2
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

http://www.bbq-brethren.com/forum/sh...d.php?t=102415

There's a lot to sift through there. Skip down to the Great Tutorials and Wisdom section & it'll make things easier for ya. Bigabyte's brisket tutorial is very straightforward and he gets into the burnt ends a little on that one.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from: --->
Unread 03-17-2011, 11:23 AM   #3
monty3777
is One Chatty Farker
 
Join Date: 07-13-08
Location: Happytown, IA
Downloads: 0
Uploads: 0
Default

Cook the whole packer to ~200-205. Then cut the point off and put it directly on the grate for as long as you like. Hold the flat. If you are cooking to around 170* (I may have misread your post) then you may as well eat your shoe!
__________________
John 21:9
monty3777 is offline   Reply With Quote


Thanks from:--->
Unread 03-17-2011, 12:11 PM   #4
Slow Smoke
Found some matches.
 
Join Date: 03-26-10
Location: Seattle WA
Downloads: 0
Uploads: 0
Default

Thanks for the link on the tutorials GTR. That helps a lot.
Thanks Monty, What I meant was I would foil and pan the flat at 170 internal and cook until 200-205 or has no resistence to a probe. Sorry for not making my post clear
Slow Smoke is offline   Reply With Quote


Unread 03-17-2011, 02:39 PM   #5
monty3777
is One Chatty Farker
 
Join Date: 07-13-08
Location: Happytown, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Slow Smoke View Post
Thanks for the link on the tutorials GTR. That helps a lot.
Thanks Monty, What I meant was I would foil and pan the flat at 170 internal and cook until 200-205 or has no resistence to a probe. Sorry for not making my post clear
That's what I figured. I just thought I'd mention it - just in case!
__________________
John 21:9
monty3777 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
My first brisket and burnt ends James Montigny Q-talk 24 01-02-2012 07:53 AM
brisket burnt ends mjancel Q-talk 5 09-05-2010 06:55 PM
First brisket and burnt ends steelerQ Q-talk 32 11-10-2009 02:35 AM
Brisket and burnt ends. JamesB Q-talk 13 05-26-2009 12:57 PM
Brisket and Burnt Ends cmcadams Q-talk 6 09-04-2007 08:23 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:05 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts