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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 07-06-2006, 01:03 PM   #16
tommykendall
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So where's my farking Kaiser and the beer?
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Unread 07-06-2006, 01:14 PM   #17
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Quote:
Originally Posted by Yakfishingfool
OK, A bit slow on working with briskets...the brisket has a flat, the thin center section and comes to a point, "the point"? so it looks loke the whole thing can be twice smoked or slightly over smoked, cubed and doused in sauces. Kind of like making steak hash the day after steak and taters?? Scott

Sorry for the rudimentary questioning. It sounds so good that if I actually saw some I'd want to give it a try. Scott


You are on the right track. The flat section is the "flat", the thicker section on one end is the "nose" or "point". It partially overlaps onto the flat. They are separated by a layer of fat and the grain runs in different directions on each one. The nose is fattier, and stays moister during the cook. It is possible to dry out the flat. When you carve them, the first thing you do is separate the muscles. In the picture below, the flat is on the left. This one has kind of a large nose, kind of a W.C. Fields of brisket.



You can buy just the flat or just the point, but I like the whole ones best. If you can, don't buy one that has been trimmed close of the fat. Normally the label on a whole one will say "Boneless brisket, deckle off". The deckle is just a layer of fat and muscle that has been trimmed at the packing house.
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Unread 07-06-2006, 01:23 PM   #18
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Quote:
Originally Posted by tommykendall
So where's my farking Kaiser and the beer?
Just finished off the last of 'em... No Kaiser, no beer. Just some soda crackers and a Dr Pepper.
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Unread 07-06-2006, 01:27 PM   #19
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Quote:
Originally Posted by kcquer
Some places do serve them sauced, but those places also thow in cutting board scraps and chuck roast and a lot of other crap that isn't a burnt end, I don't go to those places (AB's).
So you don't frequent the birthplace of burnt ends!?!

Which joints serve the ends sans sauce? From my recollection, just about all of the big ones all serve them very sauced.
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Unread 07-06-2006, 03:44 PM   #20
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Quote:
Originally Posted by jsmoker
So you don't frequent the birthplace of burnt ends!?!

Which joints serve the ends sans sauce? From my recollection, just about all of the big ones all serve them very sauced.
I have my doubts about the origins of BE's or anything else of quality coming from Bryants.

My BBQ lineage is out south with Snead's, Keegan's(135th st BBq) Jack's, Smokestack, Cattleman's(closed now ) Zarda etc. I haven't eaten at most of those places in years now (10+) but still wouldn't consider a sauced up plate of scraps to be a burnt end. Not that I don't like sauce, but I don't like stuff served wet, I like to pick what sauce if any is going on my food. In the case of Bryants, their sauce sux why would I want meat that's swimming in it?
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Unread 07-06-2006, 09:50 PM   #21
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Thanks thirdeye, great info. S
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Unread 07-06-2006, 10:36 PM   #22
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Ten years ago I met my future wife. I'm from Oklahoma and she's from Minnesota; hence, we would meet halfway in Kansas City. I remember going to KC Masterpiece one weekend.

I recall being silently joyed that she ordered Burnt Ends. At the time I didn't know what they were, but was pretty sure it wasn't a salad and diet water like a lot of chickadees order. She may be from the north, but she knows good Q.

We were engaged within 3 to 4 months of meeting and married 4 months later. Yes, as we say in the south, she's a "good woman." A good woman indeed!

Last edited by LeeBo; 07-06-2006 at 11:50 PM..
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Unread 01-03-2010, 04:09 PM   #23
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http://www.bbq-brethren.com/forum/sh...ad.php?t=75441


more discussion on tradition and taboo over here.

I prefer the sauce laden ends that are fabricated than the traditional ones by the way.

Love em!
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Unread 01-03-2010, 04:11 PM   #24
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Excellent looking grub!
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Unread 01-03-2010, 04:11 PM   #25
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Nice beef, Thirdeye.
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