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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 11-15-2009, 10:57 AM   #1
big brother smoke
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Default Burnt Ends hankering

I got a hankering for burnt ends yesterday evening so I went to both Sam's and Costco looking for some briskies. Sam's was all out and Costco only had flats. Dejected,I drove to Smart and Final figuring they would have select briskies

To my surprise they had farking choice briskies at $1.99 per lb. which is cheap in these parts. Did not take prep pics, I forgot

Here is the point, I am going to make ends with. It was at 140 degrees at the time of this shot. The flat is in the freezer for another cook.







The point was lathered with Kitchen Bouquet and given a healthy coating of Sweet and Spicy!

Stay Tuned!
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Unread 11-15-2009, 11:23 AM   #2
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Patiently waiting in my deer blind!
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Unread 11-15-2009, 01:06 PM   #3
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Wow... looks great so far Big Brother!
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Unread 11-15-2009, 01:41 PM   #4
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Thanks, Jeanie!

Here are more updated shots, Bubba! You shoot at something yet?

Resting a little


Cubed


Secret Cherry Sauce


Back to the Drum for a while
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Unread 11-15-2009, 01:43 PM   #5
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Nice burnt ends BBS!
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Unread 11-15-2009, 01:55 PM   #6
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Wait wait wait...secret cherry sauce? I am not gonna be distracted by the pron. What is this secret sauce?

And, Bubba has a laptop in his blind? Are you sitting in an ergonomic office chair too?
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Unread 11-15-2009, 01:58 PM   #7
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Quote:
Originally Posted by landarc View Post
Wait wait wait...secret cherry sauce? I am not gonna be distracted by the pron. What is this secret sauce?

And, Bubba has a laptop in his blind? Are you sitting in an ergonomic office chair too?
Sauce I had started working on at summers's end but got distracted once school started. I think I got it at the right consistency now. Might have to send you a sample for a critique
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Unread 11-15-2009, 02:05 PM   #8
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Looks damn good from here
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Unread 11-15-2009, 02:16 PM   #9
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Still cooking away, patience is a virtue!
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Unread 11-15-2009, 02:19 PM   #10
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Nice Big Bro'!
Sauce looks phan-pharking-tastic!
Rookie question:After these months I've been here I don't know what burnt ends are exactly....is it the thicker pieces of bark?
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Unread 11-15-2009, 02:20 PM   #11
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Okay, now I am distracted. Checking flight to So Cal.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 11-15-2009, 02:23 PM   #12
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Phubar, technically burnt ends are the edges of the brisket that get a little burned during a long cook. They are chopped up and cooked in sauce to get tender. The burnt ends most spoken now is a variation in which the point of the brisket is given the same treatment. By cooking it is sauce, it gets even more moist and using the points even adds to the tenderness as you are rendering and poaching in fat. You gotta try this bro'.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 11-15-2009, 02:23 PM   #13
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Welp, Phu I did not know a phark about Burnt Ends until joining here. It is the point of the brisket separated from the flat. It has more phat, thus rendering longer after cubing is no problem. Makes for some tasty morsels of heaven in the mouth.
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Unread 11-15-2009, 02:28 PM   #14
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Those look delicious!
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Unread 11-15-2009, 02:35 PM   #15
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Thanks Lando and Big Bro'!
When I delivered my Mom her pulled pork for church last week I put some big pieces of bark on the side for her.
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