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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 10-31-2010, 07:04 PM   #1
pigdog
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Default Burnt ends question.........

my wife loves burnt ends. They never seem to go far enough or last long enough. Briskets are like buying gold up here, so as a result, I don't cook them too often. Question, is there any other beef cut that one could make burnt ends out of? Could you cook up a chuckie like a point? Can you buy only the point? This may be a goofy question, but I would like to do like 3-4 lbs of burnt ends.

Any ideas or is this just a stupid idea?
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Unread 10-31-2010, 07:22 PM   #2
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Not a stupid idea - cause Burnt Ends are delicious!
I have been known to dice up a flat and make fake burnt ends - still pretty tasty. Don't know about a chuckie but it can't taste bad.
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Unread 10-31-2010, 07:25 PM   #3
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I think you're on the right track. I can't see any reason why a chuck roast wouldn't work just fine for burnt ends. In fact, I think I'll try it next weekend!
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Unread 10-31-2010, 07:26 PM   #4
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Do you have a local butcher? If so, they can get you any cut you want. But, the point, or deckle, is probably called blade beef close to the chuck. The chuck and the brisket come from the shoulder part of the beef - the chuck being the "top" cut and the brisket the "bottom" cut.

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Unread 10-31-2010, 07:28 PM   #5
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Chuckies cost way more than briskets down here, pretty funny how that works,
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Unread 10-31-2010, 08:20 PM   #6
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Crazy! I can buy a chuckie for 1.49 lb. I have never found a brisket for less than 2.00a lb. Before you know it I am out close to 30 bucks on a 12-14 lb packer
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Unread 10-31-2010, 08:37 PM   #7
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I am doing a lot less briskets and a lot more clods,
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Unread 10-31-2010, 08:52 PM   #8
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what's a clod? Do you cook like a brisket?
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Unread 11-01-2010, 04:58 AM   #9
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I've been doing chuck rolls all this year. Haven't done a brisket in a long time.
Seems to me a chuckie would make pretty good burnt ends. I may have to try it.
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Unread 11-01-2010, 08:29 AM   #10
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What about a tri-tip? I am going to grill up one today and was thinking maybe cubing up a part of it to make burnt ends. Anyone try that?????
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Unread 11-01-2010, 08:35 AM   #11
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Quote:
Originally Posted by Boshizzle View Post
..the brisket come from the shoulder part of the beef - . ..
Well, just to be clear for the newbies, but the brisket is the chest muscle.

just sayin'



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Unread 11-01-2010, 08:51 AM   #12
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Quote:
Originally Posted by SmokinOkie View Post
Well, just to be clear for the newbies, but the brisket is the chest muscle.

just sayin'



Russ
Yep, better wording would have been "The chuck and the brisket come from the shoulder end of the beef (nearer the head)" rather than "The chuck and the brisket come from the shoulder part of the beef."
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Unread 11-01-2010, 08:52 AM   #13
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Just did burnt ends on a 3lb chuck roast a few weeks ago. Turned out really good. Cooked at about 300 for 2 hours then foiled for about an hour. Chopped it up added sauce and back on the grill, uncovered, for another hour or so. You might need to lower the temp to keep the sauce from burning. Nothing beats a point for burnt ends but this is very good in its own right.
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Unread 11-01-2010, 11:41 AM   #14
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Bottom Round roast
search for Baltimore Pit Beef.
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