ಚಿಕನ್
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 > Q-talk

Notices

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.


Reply
Thread Tools
Unread 10-24-2008, 06:57 PM   #1
BobF
Take a breath!
 
BobF's Avatar
 
Join Date: 07-13-08
Location: Savannah, GA
Downloads: 0
Uploads: 0
Default Burnt ends ?

Someone please fill me in on burnt ends. I should have figured this out by now, but ...
I know its part of a smoked brisket. I think its the edges that might get burnt while cooking it in the smoker. Could be part of the point and not the flat.
I put a packer on the smoker whole. I cook at 225 for many hours. Now what?
Someone tell me what I am missing?
__________________
OTS Kettle, UDS, Sam's Gasser
BobF is offline   Reply With Quote


Unread 10-24-2008, 06:58 PM   #2
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

When the flat is done, remove the point. Cut the point up into little cubes, put them in a pan with more rub (sauce if you desire) and put them back into the smoker.

After a couple more hours you'll have small cubes of smoked brisket heaven...

Thirdeye has a good method: http://www.bbq-brethren.com/forum/sh...70&postcount=3
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 10-24-2008, 08:39 PM   #3
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by trp1fox View Post
When the flat is done, remove the point. Cut the point up into little cubes, put them in a pan with more rub (sauce if you desire) and put them back into the smoker.

After a couple more hours you'll have small cubes of smoked brisket heaven...

Thirdeye has a good method: http://www.bbq-brethren.com/forum/sh...70&postcount=3

Third eye is the perfect solution... you can go traditional with rub or add sauce.

A Burnt ends Platter. I think cubes are okay if you want to make hor devours. But this rustic style is very impressive.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

Last edited by barbefunkoramaque; 04-03-2011 at 03:34 PM..
barbefunkoramaque is offline   Reply With Quote


Unread 10-24-2008, 10:20 PM   #4
sfbbqguy
is one Smokin' Farker

 
sfbbqguy's Avatar
 
Join Date: 08-18-08
Location: Corte Madera, CA
Downloads: 0
Uploads: 0
Default

BobF...thanks for asking...I was ascared to!
Burnt endz look spactacual and real!
__________________
2004 Weber Performer GREEN
UDS
Orange Super-Duper Fast
'08 Weber Genesis Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
and a Pyro FIL
sfbbqguy is offline   Reply With Quote


Unread 10-24-2008, 11:11 PM   #5
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Downloads: 0
Uploads: 0
Default



I'm having trouble getting this in perspective. They look really good, though. How do you prepare them? Do you pull the point like a chuckie?
__________________
UDS / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville, Missouri
Grip it. Rip it. Let the big hog eat!

71-South is offline   Reply With Quote


Unread 10-24-2008, 11:59 PM   #6
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

those are smittys burndt ends. I make em like Thirdeye... but I take horrid pics.

now while Me and Thirdeye use the point... smittys and the like go through a lot of Que and frankly have a little tub that whenever they pull a brisket out for separation, they cut off the drier and over smoked or thin parts and plop them in the tub, When they get enough they have a special on them. They are mostly made up of the ends of the brisket... I saw them do this even BEFORE separation at smittys. Some don't even separate the brisket and just cut right on through the flat and point as one piece.

I have also had good luck at mixing in all that fat I slop off with the cuts. as they smoke.

Prep is... simply reseason and smoke again.

Some joints pour in sauce, which reconstitutes the ends and mix it all together for a "chopped" beef BBQ sandwich. Its good cross utilization of product. I always thought it was strange to purposely try to make burnt ends but some do.

The only thing that comes close to the deliciousness of a burnt end like that is a deep fried half rack of ribs that was smoked before. Yummm

My pics of stuff I use for burnt ends. Note how crappy my pics are. I need another camera.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

Last edited by barbefunkoramaque; 04-03-2011 at 03:34 PM..
barbefunkoramaque is offline   Reply With Quote


Unread 10-25-2008, 07:13 AM   #7
kickassbbq
is One Chatty Farker
 
kickassbbq's Avatar
 
Join Date: 10-20-05
Location: mn
Downloads: 0
Uploads: 0
Default

Here ya go:
http://www.kickassbbq.com/burnt_ends.htm
PARTY!!!!
__________________
Smoke On!!!!!!
[URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]
kickassbbq is offline   Reply With Quote


Unread 10-25-2008, 03:04 PM   #8
BobF
Take a breath!
 
BobF's Avatar
 
Join Date: 07-13-08
Location: Savannah, GA
Downloads: 0
Uploads: 0
Default

Thanks everyone.
Hope Sam's has a packer.
__________________
OTS Kettle, UDS, Sam's Gasser
BobF is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Burnt ends help Bbqin fool Q-talk 10 06-24-2011 04:40 PM
burnt ends Bobaque Q-talk 6 09-05-2010 11:19 PM
Burnt Ends dreed Competition BBQ 32 09-15-2009 12:01 PM
My First Burnt Ends! thunter Q-talk 19 08-05-2009 01:17 AM
Burnt Ends help ZBQ Q-talk 8 07-16-2007 12:32 PM

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 08:30 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 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.