ultramag
Full Fledged Farker
I have been saving brisket points again for a while to have a burnt end feed. We really enjoy doing this and I thought I'd share some pics of it this time.
I always re-rub the area were the point was connected to the flat to make some good bark there while re-smoking the points.
Here are the points rubbed and on the grate waiting for the BDS to be ready:
And finally loaded on the BDS for a 3 or 4 hour smoke before chopping. Not sure how long I'll let them go since I've never smoked just burnt ends on the BDS yet:
I just turned them after 1 hr. and 15 min. and they really want to crumble up. Should be awful good. I also had a couple chunks off the big chuck roll that got pretty done that I'm going to add a bit later and try burnt ends made with it. The wife and I ate at Fiorella's Jack Stack a month or so ago and the burnt ends were made w/ chuck. I was a little surprised at that, but they were very good. You could tell the difference immediately though if you have eaten both types of meat.
I always re-rub the area were the point was connected to the flat to make some good bark there while re-smoking the points.
Here are the points rubbed and on the grate waiting for the BDS to be ready:
And finally loaded on the BDS for a 3 or 4 hour smoke before chopping. Not sure how long I'll let them go since I've never smoked just burnt ends on the BDS yet:
I just turned them after 1 hr. and 15 min. and they really want to crumble up. Should be awful good. I also had a couple chunks off the big chuck roll that got pretty done that I'm going to add a bit later and try burnt ends made with it. The wife and I ate at Fiorella's Jack Stack a month or so ago and the burnt ends were made w/ chuck. I was a little surprised at that, but they were very good. You could tell the difference immediately though if you have eaten both types of meat.
