burnt ends brisket prep help

bigbook · 02-20-2013, 05:34 AM

help me outr burnt end prep show me please or send me to the right post bn once i cut it off the brisket and cube it what is the prefered way to treat them ??? thanks

cpw · 02-20-2013, 06:20 AM

I like to cube them, toss them with some sauce and a little rub in a foil pan, then back on the smoker for another hour or so, until the get all nice and caramelized.

smokemaster1 · 02-20-2013, 06:24 AM

Here's a good post.
http://www.bbq-brethren.com/forum/sh...d.php?t=140808

jmoney7269 · 02-20-2013, 07:00 AM

Cook the brisket till it probes like buttah no foil, slice. The ends of the flat will be charred a little. Cube them up and eat em. Anything else is cubed and sauced brisket!
This video from Franklin is pretty informative.

Smoking Westy · 02-20-2013, 09:01 AM

So here is a method that worked for me, not sure if anyone else has done it this way or not...

The last brisket I did, I ran out of time to finish the burnt ends so I cubed up the point and stuck it back in the fridge overnight. The following evening I tossed the point into one of my cast iron pans, set the oven to 250 and let it slow cook for another hour. After about 40 minutes or so, I added some sauce to the point cubes and let it caramelize a bit before serving.

The burnt ends were incredibly tender and delicious!

JS-TX · 02-20-2013, 09:56 AM

I don't have the willpower to hold onto the point and turn it into burnt ends - with the caramelized sauce and all..

Well that and I usually end up serving the whole thing to our guests..

Bludawg · 02-20-2013, 11:47 AM

Why would you want to fark up the best part of the cow

02-20-2013, 05:34 AM	#1
bigbook Found some matches. Join Date: 01-31-13 Location: jacksonville florida	burnt ends brisket prep help help me outr burnt end prep show me please or send me to the right post bn once i cut it off the brisket and cube it what is the prefered way to treat them ??? thanks __________________ PETA =people eating tasty animals

02-20-2013, 06:20 AM	#2
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	I like to cube them, toss them with some sauce and a little rub in a foil pan, then back on the smoker for another hour or so, until the get all nice and caramelized. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

02-20-2013, 06:24 AM	#3
smokemaster1 Full Fledged Farker Join Date: 10-11-09 Location: Germany. I'm not German. Just live here.	Here's a good post. http://www.bbq-brethren.com/forum/sh...d.php?t=140808 __________________ KCBS member, CBJ, IMBAS Certified MOINK Baller. WGA, WBS, 3x - UDS & WSM on Wheels, 2x - Performers, Weber Genesis.

02-20-2013, 07:00 AM	#4
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	Cook the brisket till it probes like buttah no foil, slice. The ends of the flat will be charred a little. Cube them up and eat em. Anything else is cubed and sauced brisket! This video from Franklin is pretty informative. BBQ with Franklin: The Payoff - YouTube Last edited by jmoney7269; 02-20-2013 at 09:12 AM..

02-20-2013, 09:01 AM	#5
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	So here is a method that worked for me, not sure if anyone else has done it this way or not... The last brisket I did, I ran out of time to finish the burnt ends so I cubed up the point and stuck it back in the fridge overnight. The following evening I tossed the point into one of my cast iron pans, set the oven to 250 and let it slow cook for another hour. After about 40 minutes or so, I added some sauce to the point cubes and let it caramelize a bit before serving. The burnt ends were incredibly tender and delicious! __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

02-20-2013, 09:56 AM	#6
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	I don't have the willpower to hold onto the point and turn it into burnt ends - with the caramelized sauce and all.. Well that and I usually end up serving the whole thing to our guests..

02-20-2013, 11:47 AM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Why would you want to fark up the best part of the cow __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.