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Old 02-20-2013, 06:34 AM   #1
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Default burnt ends brisket prep help

help me outr burnt end prep show me please or send me to the right post bn once i cut it off the brisket and cube it what is the prefered way to treat them ??? thanks
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Old 02-20-2013, 07:20 AM   #2
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Location: Savannah, Georgia

I like to cube them, toss them with some sauce and a little rub in a foil pan, then back on the smoker for another hour or so, until the get all nice and caramelized.
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Old 02-20-2013, 07:24 AM   #3
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Here's a good post.
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Old 02-20-2013, 08:00 AM   #4
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Join Date: 02-07-11
Location: brenham, texas

Cook the brisket till it probes like buttah no foil, slice. The ends of the flat will be charred a little. Cube them up and eat em. Anything else is cubed and sauced brisket!
This video from Franklin is pretty informative.

Last edited by jmoney7269; 02-20-2013 at 10:12 AM..
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Thanks from:--->
Old 02-20-2013, 10:01 AM   #5
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Location: Bloomington, IL

So here is a method that worked for me, not sure if anyone else has done it this way or not...

The last brisket I did, I ran out of time to finish the burnt ends so I cubed up the point and stuck it back in the fridge overnight. The following evening I tossed the point into one of my cast iron pans, set the oven to 250 and let it slow cook for another hour. After about 40 minutes or so, I added some sauce to the point cubes and let it caramelize a bit before serving.

The burnt ends were incredibly tender and delicious!
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Old 02-20-2013, 10:56 AM   #6
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Join Date: 02-17-10
Location: San Antonio, TX

I don't have the willpower to hold onto the point and turn it into burnt ends - with the caramelized sauce and all..

Well that and I usually end up serving the whole thing to our guests..
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Old 02-20-2013, 12:47 PM   #7
somebody shut me the fark up.
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Why would you want to fark up the best part of the cow
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