B Bobaque Found some matches. Joined Feb 8, 2010 Location the... Sep 5, 2010 #1 im cooking a brisket for lunch tommorow, but not really sure how to make burnt ends looking for some help please...
im cooking a brisket for lunch tommorow, but not really sure how to make burnt ends looking for some help please...
Boshizzle somebody shut me the fark up. Joined Jan 26, 2010 Location Virginia Sep 5, 2010 #2 http://www.bbq-brethren.com/forum/showthread.php?t=87517
big brother smoke somebody shut me the fark up. Joined May 3, 2006 Location Ventura, CA Sep 5, 2010 #3 Get a packer, separate point before or after cooking. Cube the point once cooked, re-season (maybe), sauce and return to cooker for an hour. YMMV!
Get a packer, separate point before or after cooking. Cube the point once cooked, re-season (maybe), sauce and return to cooker for an hour. YMMV!
Boshizzle somebody shut me the fark up. Joined Jan 26, 2010 Location Virginia Sep 5, 2010 #4 I haven't had dinner. Do you really have to post pics like that at a time like this?
big brother smoke somebody shut me the fark up. Joined May 3, 2006 Location Ventura, CA Sep 5, 2010 #5 Boshizzle said: I haven't had dinner. Do you really have to post pics like that at a time like this? Click to expand... Yes :twisted:
Boshizzle said: I haven't had dinner. Do you really have to post pics like that at a time like this? Click to expand... Yes :twisted:
Q qnbiker is Blowin Smoke! Joined May 5, 2010 Location Marietta... Name or Nickame Lew Sep 5, 2010 #7 big brother smoke said: Get a packer, separate point before or after cooking. Cube the point once cooked, re-season (maybe), sauce and return to cooker for an hour. YMMV! Click to expand... Somewhere between cubing and the smoker, my guests scarf up the point meat before they officially become burnt ends.
big brother smoke said: Get a packer, separate point before or after cooking. Cube the point once cooked, re-season (maybe), sauce and return to cooker for an hour. YMMV! Click to expand... Somewhere between cubing and the smoker, my guests scarf up the point meat before they officially become burnt ends.