ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 09-30-2013, 02:40 PM   #1
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default Burnt Ends Help

I need to start practicing with burnt ends. I've never tried it before and have only seen them on TV. I will be doing my first KCBS event next March and if I can make good burnt ends, I would really like to turn some in with my slices. Is it better to seperate the point from the flat and cook them seperately, or remove the point from the flat after cooking and then cube and pan them and return them to the pit? Any help would be greatly appreciated.
Swamp Donkeyz BBQ is offline   Reply With Quote


Unread 09-30-2013, 03:38 PM   #2
RX2006JE
On the road to being a farker
 
Join Date: 07-16-09
Location: Anniston, AL
Downloads: 0
Uploads: 0
Default

I remove after cooking the flat and then return to the pit to cook up the burnt ends while the flat is resting and then cube them up and dredge thru au jus then turn in
RX2006JE is offline   Reply With Quote


Thanks from:--->
Unread 09-30-2013, 04:01 PM   #3
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

I cook separately and trim off almost all fat from the point. I foil the point when the bark is set, and cook in the foil until its tender. Then I xube the point and continue cooking in the foil until they are "Melt in your mouth" tender. Then its back onto the cooker un foiled and glazed with a 2-1 sauce/foil juice mixture and left until the sauce sets but with ABSOLUTELY NO ADDITIONAL SMOKE WOOD! They will soak it up like a sponge. I usually time this so that they go straight from the cooker to the box.

My slices aren't always just right, but my burnt ends almost always come out perfect.
Q-Dat is offline   Reply With Quote


Unread 10-01-2013, 11:11 AM   #4
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default

Prreciate the replys. Thanks for the help!
Swamp Donkeyz BBQ is offline   Reply With Quote


Unread 10-01-2013, 01:51 PM   #5
bigzthamoose
Knows what a fatty is.
 
Join Date: 09-19-11
Location: Overland Park, KS
Downloads: 0
Uploads: 0
Default

remember though, if you dont feel comfortable with your burnt ends, dont worry. Unless your burnt ends are outta this world, dont put em in the box. Best advice i got about brisket. i always thought you have to put in burnt ends even if they are alright. They need to be great.
bigzthamoose is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:14 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts