Burnt ends

Bbqin fool · 04-28-2011, 07:03 PM

Tips on the best way of preparing them and should they be added with the sliced brisket for turn in?

luckyduk · 04-28-2011, 08:23 PM

Some cube, reseason, pan, cook and sauce
Some just cube

turn in if they are just as good as the flat

Chipper · 04-29-2011, 06:30 AM

Season and back on for two hours.

bbq.tom · 04-29-2011, 08:18 AM

Quote:

Originally Posted by Bbqin fool

Tips on the best way of preparing them and should they be added with the sliced brisket for turn in?

I'll let others tell you how to prepare them, but as to if you should add them with the sliced brisket for turn in - YES!!!!!!!!!!!!!

As a judge, we LOVE burnt ends!!!

mobow · 04-29-2011, 08:43 AM

Only if they are as good as your slice. If they are they can help your score. If not they will hurt your score. And watch for excessive fat in your burnt ends. A judge biting into a chuck of seasoned fat will kill your score. keith

Sledneck · 04-29-2011, 08:54 AM

do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them?

Smokin' Gnome BBQ · 04-29-2011, 09:00 AM

Quote:

Originally Posted by Sledneck

do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them?

I cover the foil pan, I think it speeds up the cooking time..reseason and sauce..

Bbqin fool · 04-29-2011, 11:13 AM

You guys are great! Thanx for the info!

Just Pulin' Pork · 04-29-2011, 11:26 AM

I wish I could learn how to cook burnt ends. I tried with my last 2 briskets and they turned out like chit!

Jacked UP BBQ · 04-29-2011, 11:49 AM

There is no magic to burnt ends, they just happen IMO.

Scottie · 04-29-2011, 01:02 PM

No. Too much work. Keep it simple.

Quote:

Originally Posted by Sledneck

do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them?

ChicagoSizzlin · 04-29-2011, 01:55 PM

Quote:

Originally Posted by Jacked UP BBQ

The magic is in the burnt ends, they just happen IMO.

Fixed :)

Podge · 04-29-2011, 03:17 PM

Quote:

Originally Posted by Scottie

No. Too much work. Keep it simple.

yup.. either they are phenominal or they are not. No amount of extra work is going to change that.

04-28-2011, 07:03 PM	#1
Bbqin fool is one Smokin' Farker Join Date: 04-25-11 Location: Ruther Glen, VA Downloads: 0 Uploads: 0	Burnt ends Tips on the best way of preparing them and should they be added with the sliced brisket for turn in?

04-28-2011, 08:23 PM	#2
luckyduk Full Fledged Farker Join Date: 05-11-10 Location: Denver,Iowa Downloads: 0 Uploads: 0	Some cube, reseason, pan, cook and sauce Some just cube turn in if they are just as good as the flat __________________ Justin- Lucky's Q bbq team Lucky's Q and Catering 2 Stumps Stretch's Stumps 3X5 offset with warmer

04-29-2011, 06:30 AM	#3
Chipper is one Smokin' Farker Join Date: 09-09-08 Location: Red Lion, PA Downloads: 0 Uploads: 0	Season and back on for two hours. __________________ Backwoods- Competitor Grill Dome- Super Dome "The Twins"- 2 Large Grill Domes Weber Performer Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.redlionspicyfoods.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]

04-29-2011, 08:43 AM	#5
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO Downloads: 0 Uploads: 0	Only if they are as good as your slice. If they are they can help your score. If not they will hurt your score. And watch for excessive fat in your burnt ends. A judge biting into a chuck of seasoned fat will kill your score. keith __________________ WSM 22.5, MCBJ, In The Key Of Que

04-29-2011, 08:54 AM	#6
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

04-29-2011, 11:13 AM	#8
Bbqin fool is one Smokin' Farker Join Date: 04-25-11 Location: Ruther Glen, VA Downloads: 0 Uploads: 0	You guys are great! Thanx for the info!

04-29-2011, 11:26 AM	#9
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	I wish I could learn how to cook burnt ends. I tried with my last 2 briskets and they turned out like chit!

04-29-2011, 11:49 AM	#10
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	There is no magic to burnt ends, they just happen IMO. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

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