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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-08-2020, 05:48 PM
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#1 |
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Full Fledged Farker
  Join Date: 07-13-20
Location: Morgan City, LA.
Name/Nickname : Big Daddy
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Burnt ends: naked, foil, or combo?
unnamed (3).jpg
Fired up my 10 year old today and put on a brisket. unnamed (4).jpg Sliced it up and placed in meat love juice and let it rest till rest of dinner comes together. What's is ya'll best way for burnt ends?: naked till done? Perhaps foil all the way? Or naked for a while and then foil? That will be a little snack while the girlfriend makes her meatball spaghetti. Enjoy the rest of the weekend everyone!
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_______________ [B]Equipment[/B] Lang offset, Gator offset Backwoods, UDS Weber 22, Smokey Joe,Weber go anywhere Grilla Grill Black Stone Americana Walk About |
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08-08-2020, 06:17 PM
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#2 |
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On the road to being a farker
Join Date: 08-01-20
Location: Calgary, Alberta
Name/Nickname : They call me....Bill
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Have done a few brisket points on the BGE and cubed, seasoned, sauced and covered the fully cooked points for the first hour(?) and removed the foil cover and stirred and cooked down until meat candy appeared.
There is a marketplace at work that will sell just the points and I will buy those everytime I see them! Edit: The flat looks great!
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Large Big Green Egg, Broil King Keg, New to me Tejas Smokers 2040 |
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