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Old 06-10-2009, 02:34 PM   #1
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Default I hate burnt ends

I have the same hate for burnt ends that QueinKC Jeff has for chicken, although my hate for chicken is not far behind. I rarely turn in burnt ends cause they usually suck. They are always to chewy. Any cooking tips appreciated.
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Old 06-10-2009, 02:39 PM   #2
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Old 06-10-2009, 02:43 PM   #3
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I actually dont seem to have the time to make burnt ends at comps, at home I take and seperate the flat and point when done, re-season and cook for just about forever or until dead what ever comes first.
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Old 06-10-2009, 02:49 PM   #4
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I think the burnt ends were the only saving grace we had last year for our brisket....
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Old 06-10-2009, 03:04 PM   #5
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Quote:
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I think the burnt ends were the only saving grace we had last year for our brisket....
Thanks for the tip, I am sure it will come in handy
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Old 06-10-2009, 03:05 PM   #6
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Do you wrap? Baste? Inject? Marinade? What kind of Beef do you use? Fat side up down? I guess they should be a little chewy due to the extra amount of bark, but not tough at all.

To me good burnt ends are one of the greatest culinary creations in the history of humankind.
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Old 06-10-2009, 03:06 PM   #7
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
I actually dont seem to have the time to make burnt ends at comps, at home I take and seperate the flat and point when done, re-season and cook for just about forever or until dead what ever comes first.
Do you cook hot and fast? Since I have never cooked this way I wouldn't know, but I have never had to separate the point and flat and re-cook to get it where I want it.
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Old 06-10-2009, 03:07 PM   #8
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Hmm...to each their own i guess. I can't imagine not liking them. Maybe you should just send all your burnt ends to me. On second thought, scratch that idea. It could be that I wouldn't like them either!
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Old 06-10-2009, 03:10 PM   #9
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Quote:
Originally Posted by musicmanryann View Post
Do you wrap? Baste? Inject? Marinade? What kind of Beef do you use? Fat side up down? I guess they should be a little chewy due to the extra amount of bark, but not tough at all.

To me good burnt ends are one of the greatest culinary creations in the history of humankind.
I do wrap, I do inject, i use choice briskets typically from RD, I cook fat side down. After I separate falt and point , Flat in cooler then point back (still wrapped) on and leaveit on all morning of turn in . I then cube and put some rub or sauce or both and put in a pan and back on cooker bout and hour before turn in
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Old 06-10-2009, 03:10 PM   #10
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Quote:
Originally Posted by Sledneck View Post
Thanks for the tip, I am sure it will come in handy
Sorry Sled.... Smart a$$ mod...

I split my brisket before I cook it... When I remove the flat, I chunk up the point, add some additional rub, add a sweet sauce, and put it back into the cooker until turn-in stiring every hour except for the last hour (I want at least one side well browned from the sugar...

The extra couple of hours, while the brisket is sitting in the cooler, seems to tenderize them nicely...

One thing to remember, don't cut the cubes any larger than an inch to an inch and a half or they'll never get done in time....

Hope this helps....
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Old 06-10-2009, 03:14 PM   #11
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Quote:
Originally Posted by Sledneck View Post
I do wrap, I do inject, i use choice briskets typically from RD, I cook fat side down. After I separate falt and point , Flat in cooler then point back on and leaveit on all morning of turn in . I then cube and put some rub or sauce or both and put in a pan and back on cooker.
So this is to re-bark the point so to speak? It could be that the point is getting over-cooked when it goes back on the cooker. I cooler both at the same time and only separate at turn-in.
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Old 06-10-2009, 03:19 PM   #12
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Quote:
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So this is to re-bark the point so to speak? It could be that the point is getting over-cooked when it goes back on the cooker. I cooler both at the same time and only separate at turn-in.
Not to rebark, to try to make them more tender but they never do come out that way. They are always tough.
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Old 06-10-2009, 03:21 PM   #13
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I've done it both ways - separate then cook for a few hours, then cube, sauce, etc. I've also done it where I rest the whole brisket together and make burnt ends right before turn-in. IMO, it depends on how you trim your brisket to begin with. If you trim agressively and throw the point on for another couple hours, you'll overcook them.

I don't consider what I turn in to be a true burnt end, but rather a cube of brisket.
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Old 06-10-2009, 03:23 PM   #14
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After I seperate the flat and point, I trim the point up really good. If it is cooked ot the proper degree of doneness at this point (for my stuff anyway), then this will be fairly easy to do, however, if not done enough, that fat will be hard to remove from the point. I like to remove the fat, chop up the point, then sprinkle with rub and back in the cooker. I find trimmed meat is less chewy and more palatable in my opinion.
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Old 06-10-2009, 03:24 PM   #15
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After I seperate the flat and point, I trim the point up really good. If it is cooked ot the proper degree of doneness at this point (for my stuff anyway), then this will be fairly easy to do, however, if not done enough, that fat will be hard to remove from the point. I like to remove the fat, chop up the point, then sprinkle with rub and back in the cooker. I find trimmed meat is less chewy and more palatable in my opinion.
For how long?
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