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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 02-20-2013, 06:34 AM   #1
bigbook
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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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Unread 02-20-2013, 07:20 AM   #2
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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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Unread 02-20-2013, 07:24 AM   #3
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Here's a good post.
http://www.bbq-brethren.com/forum/sh...d.php?t=140808
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Unread 02-20-2013, 08:00 AM   #4
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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.

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Unread 02-20-2013, 10:01 AM   #5
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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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Unread 02-20-2013, 10:56 AM   #6
JS-TX
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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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Unread 02-20-2013, 12:47 PM   #7
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Why would you want to fark up the best part of the cow
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