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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.


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Unread 01-08-2013, 06:56 PM   #16
Boshizzle
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Burnt ends are a Kansas City thing. Years ago Arthur Bryant's used to chop the scrap, overcooked, hard exterior pieces of brisket and serve them for free to customers waiting in line. The meat was thought to be too overcooked or tough to charge customers for it. At some point, people started calling those morsels burnt ends. There was also a short supply because only the scrap portions of briskets that couldn't be eaten without chopping first were served for free. It soon got to a point that people were asking for burnt ends. So, Arthur Bryant decided to start charging customers for it.

Today, restaurants cut the "point" or "deckle" portion of briskets in to cubes after cooking the brisket whole. Then, they either add more rub or sauce or both to the cubes and put them back in the smoker for a couple of hours and then serve them as "burnt ends." But, today's burnt ends are not what was originally served.

All that being said, Aaron Franklin's burnt ends are like what was originally served at Arthur Bryant's BBQ in Kansas City. Aaron removes the outer portions of brisket that are overcooked, coarsely chops them and serves them on his "Tipsy Texan" sandwich. He serves the "point" portion of brisket in slices just as he does the "flat" portion. The point portion he calls "fatty" brisket and the "flat" portion he calls "lean" brisket. This is because the point has a higher fat content and a lot more beefy flavor than the flat.

Nowadays, this is how I eat the brisket point (deckle). It's the choicest part that I dig into first.



No fake KC burnt ends for me.
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Unread 01-08-2013, 06:59 PM   #17
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^^^think those'll hold up in the mail?
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Unread 01-08-2013, 07:12 PM   #18
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Heck Guys, I have not tried it yet. BIL and SIL came over on my last briskit cook and we all had to point tore up and ate before I could even consider it. ;D

Still want to try it though.
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Unread 01-08-2013, 07:16 PM   #19
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Quote:
Originally Posted by scp View Post
Hey..I just found a meat market that sells points...my next cook will be a couple of points...one to slice and one to make burnt-ends.

Anybody else just cook a point.

i'd be all over that if it was a decent price!
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Unread 01-08-2013, 07:52 PM   #20
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Quote:
Originally Posted by Boshizzle View Post
Burnt ends are a Kansas City thing. Years ago Arthur Bryant's used to chop the scrap, overcooked, hard exterior pieces of brisket and serve them for free to customers waiting in line. The meat was thought to be too overcooked or tough to charge customers for it. At some point, people started calling those morsels burnt ends. There was also a short supply because only the scrap portions of briskets that couldn't be eaten without chopping first were served for free. It soon got to a point that people were asking for burnt ends. So, Arthur Bryant decided to start charging customers for it.

Today, restaurants cut the "point" or "deckle" portion of briskets in to cubes after cooking the brisket whole. Then, they either add more rub or sauce or both to the cubes and put them back in the smoker for a couple of hours and then serve them as "burnt ends." But, today's burnt ends are not what was originally served.

All that being said, Aaron Franklin's burnt ends are like what was originally served at Arthur Bryant's BBQ in Kansas City. Aaron removes the outer portions of brisket that are overcooked, coarsely chops them and serves them on his "Tipsy Texan" sandwich. He serves the "point" portion of brisket in slices just as he does the "flat" portion. The point portion he calls "fatty" brisket and the "flat" portion he calls "lean" brisket. This is because the point has a higher fat content and a lot more beefy flavor than the flat.

Nowadays, this is how I eat the brisket point (deckle). It's the choicest part that I dig into first.



No fake KC burnt ends for me.
This picture is why I'll never do anything but slice my point. A thing of beauty!
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Unread 01-08-2013, 08:16 PM   #21
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I make burnt ends out of the point. Fake or not, where ever they originated, they are great!

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Unread 01-08-2013, 08:19 PM   #22
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Hey Zizzel, reserve some of that point from your next brisket and make o pot of chilly.
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Unread 01-08-2013, 08:26 PM   #23
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I'm a point slicer now. The flat is for chili. Or ground up for hamburger. Took me 10 briskies or so before I figured out what was what.
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Unread 01-08-2013, 08:38 PM   #24
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I love me some meat candy but I also love pulled point now that's some good stuff👍


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Unread 01-08-2013, 10:07 PM   #25
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I'm probably 50:50 on slicing the point or making burnt ends..... but all burnt ends are not the same.... I generally go for the traditional version like this.....




I'm okay for serving them dry and letting folks add sauce if they want, but sometimes other folks like the reduced sauce version, so I'll make those too. I guess I'm kind of a tell-me-what-you-like kind of barbecuist.



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Unread 01-08-2013, 10:13 PM   #26
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Quote:
Originally Posted by bigabyte View Post
Honetly, I only buy and cook briskets so I can eat the point! Sliced, chopped, burnt ends, doesn't matter...so long as it's good, well cooked point meat!

The flat goes into chili, or the dog bowl, or something else. I don't do as many brisket leftovers any more, so I only eat the good stuff. No time for that other crap.

Really.....?


I do the opposite. I always save and cube the point for chili meat and slice and eat the flat. Never considered doing the opposite. I trim the fat off of the point meat the next day because big bites of fat in chili ain't good eats. Maybe putting the flat in the chili is the way to go? How does it hold up?


As far as burnt ends, I've done them only once at home and they ended up real salty. Our comp burnt ends always taste great and I bring home the leftovers so we usually have burnt ends and slices in vacuum bags.
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Unread 01-08-2013, 10:38 PM   #27
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I'm new to smoking and even newer to cooking brisket. To be honest the first two briskets I've cooked I thought everyone was talking about the flat as what they made burnt ends out of. The point was the first thing I sliced and ate and I was like man that's good, the flats were good but I would rather eat the point and think it's way better. This Sunday's BBQ Pit Master show was where I realized it was the point they used to make burnt ends. Actually cut up some flat from my last brisket to make chili, no way I'm using point for anything else besides slicing and eating. :D

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Unread 01-09-2013, 06:27 AM   #28
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Default Who sells points?

Quote:
Originally Posted by scp View Post
Hey..I just found a meat market that sells points...my next cook will be a couple of points...one to slice and one to make burnt-ends.

Anybody else just cook a point.
I live in KC... Just across the line from you. Haven't been able to find a butcher shop that has points... Bichelmeyers, in KCK said they could get a case of them but no one seems to have them ready to sell.
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Unread 01-09-2013, 06:51 AM   #29
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Odd but wonderful timing Fo Sizzle. I had just reached the same conclusion this week (burnt ends good, flat meat dry) and was going to do the same this weekend. Thanks, bud.
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Unread 01-09-2013, 07:10 AM   #30
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Quote:
Originally Posted by Bludawg View Post
Around here we save the brisket flats for the uneducated
Quote:
Originally Posted by bigabyte View Post
Honetly, I only buy and cook briskets so I can eat the point! Sliced, chopped, burnt ends, doesn't matter...so long as it's good, well cooked point meat!

The flat goes into chili, or the dog bowl, or something else. I don't do as many brisket leftovers any more, so I only eat the good stuff. No time for that other crap.
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Originally Posted by chicagokp View Post
I'm a point slicer now. The flat is for chili. Or ground up for hamburger. Took me 10 briskies or so before I figured out what was what.
Quote:
Originally Posted by Cloudsmoker View Post
Odd but wonderful timing Fo Sizzle. I had just reached the same conclusion this week (burnt ends good, flat meat dry) and was going to do the same this weekend. Thanks, bud.

If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price?
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