Mediocre brisket flat = decent burnt ends?

sincitydisciple01 · 08-21-2011, 01:40 PM

I cooked a flat a month or so ago and was pretty underwhelmed with it. It's been vac sealed and in the freezer for a while. Any reason I couldn't thaw it, cube and throw in a pan on the smoker for a few more hours? I was going to save it for steak soup this winter, but have been jonesing for burnt ends lately. Think it will work?

Bbq Bubba · 08-21-2011, 01:53 PM

You can.
They wont be melt in your mouth but add some rub, smoke them a couple hrs and glaze at the end, they'll still be edible.

P.S. add as much fat and juice that you have saved.

syndicate559 · 08-21-2011, 01:56 PM

What Bubba said. They won't be the same as burnt ends from the point, because there's so much less fat, but juice 'em up as much as you can. Saving for soup is probably the way I'd go, though, or chile. That would be good.

colonel00 · 08-21-2011, 01:57 PM

What was underwhelming about the flat in the place? Pulled too early before it was done? I love burnt ends so I would do exactly what you are asking. Personally I like to add rub and sauce from the beginning.

LMAJ · 08-21-2011, 02:01 PM

If you HAVE to have it (and I get that) then I would cube, rub and sauce and into the smoke for a few hours.
If you are just trying to figuer out what to do with it, I would wait and make chili with it. Of course, that depends on why you were underwhelmed with it in the first place. Would hate to see you spend the time on these and be underwhelmed again.

Cook · 08-21-2011, 06:23 PM

It might do well to cube and foil. In the foil add a mix of beef broth, bbq sauce, and rub. Reheat for about an hour and then unfoil. I"d then toss with more rub & sauce. Place in a pan and smoke them until you think they're ready.

sincitydisciple01 · 08-21-2011, 10:36 PM

Quote:

Originally Posted by colonel00

What was underwhelming about the flat in the place? Pulled too early before it was done? I love burnt ends so I would do exactly what you are asking. Personally I like to add rub and sauce from the beginning.

I think it was pulled a shade too early. Wasn't particularly tender and tasted kind of bland. My thinking was that rub+sauce+ a few more hours on the smoker might make it salvageable. If I try it, I'll post a follow up. Otherwise, it will have a date w/ the crockpot for some steak soup on a cold NFL Sunday!

08-21-2011, 01:40 PM	#1
sincitydisciple01 On the road to being a farker Join Date: 01-18-08 Location: Prairie Village, KS Downloads: 0 Uploads: 0	Mediocre brisket flat = decent burnt ends? I cooked a flat a month or so ago and was pretty underwhelmed with it. It's been vac sealed and in the freezer for a while. Any reason I couldn't thaw it, cube and throw in a pan on the smoker for a few more hours? I was going to save it for steak soup this winter, but have been jonesing for burnt ends lately. Think it will work? __________________ UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose bright green superfast Thermapen On Twitter @BigIronBBQ

08-21-2011, 01:53 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	You can. They wont be melt in your mouth but add some rub, smoke them a couple hrs and glaze at the end, they'll still be edible. P.S. add as much fat and juice that you have saved. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

08-21-2011, 01:56 PM	#3
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA Downloads: 0 Uploads: 0	What Bubba said. They won't be the same as burnt ends from the point, because there's so much less fat, but juice 'em up as much as you can. Saving for soup is probably the way I'd go, though, or chile. That would be good. __________________ Eddie G. - Smoke Bomb BBQ & Catering

08-21-2011, 01:57 PM	#4
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	What was underwhelming about the flat in the place? Pulled too early before it was done? I love burnt ends so I would do exactly what you are asking. Personally I like to add rub and sauce from the beginning. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

08-21-2011, 02:01 PM	#5
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	If you HAVE to have it (and I get that) then I would cube, rub and sauce and into the smoke for a few hours. If you are just trying to figuer out what to do with it, I would wait and make chili with it. Of course, that depends on why you were underwhelmed with it in the first place. Would hate to see you spend the time on these and be underwhelmed again. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

08-21-2011, 06:23 PM	#6
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	It might do well to cube and foil. In the foil add a mix of beef broth, bbq sauce, and rub. Reheat for about an hour and then unfoil. I"d then toss with more rub & sauce. Place in a pan and smoke them until you think they're ready.

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