Can a whole brisket be used for burnt ends??

[Jlems]

We have a tailgate on Sunday. Burnt ends are easier than slices, and who doesn’t love em?? If I cook a whole brisket, it seems like I could halve the flat horizontally and then cube, and make larger cubes with the point. Anyone done this?

 

[Jlems]

*easier to pass around / eat

 

[thirdeye]

Sure. They will be 'cubes' and not necessarily 'burnt ends' (from a barbecuist point of view).... but wonderful at a tailgate. Are you going to make them the day before?

 

[1911Ron]

Only one way to find out is to try it!

 

[Burn]

You could take the brisket and boat it at 160 and chop the whole thing. And make sliders.

 

[drunkenmeatfist]

Sure. They will be 'cubes' and not necessarily 'burnt ends' (from a barbecuist point of view).... but wonderful at a tailgate. Are you going to make them the day before?

I really wish "burnt ends" wouldn't have caught on as the name for what is being described here. Sure the sauced cubes are good and a worthwhile endeavor, but they aren't burnt ends.

 

[Jlems]

I really wish "burnt ends" wouldn't have caught on as the name for what is being described here. Sure the sauced cubes are good and a worthwhile endeavor, but they aren't burnt ends.

Yep yep true. So much better sounding than sauced cubes though :-D

 

[Jlems]

Sure. They will be 'cubes' and not necessarily 'burnt ends' (from a barbecuist point of view).... but wonderful at a tailgate. Are you going to make them the day before?

True not textbook burnt ends. Going to cook Saturday and into a pan for Sunday. Rub and sauce at the tailgate on the grill to caramelize a bit. I figure that can’t suck!

 

[thirdeye]

I really wish "burnt ends" wouldn't have caught on as the name for what is being described here. Sure the sauced cubes are good and a worthwhile endeavor, but they aren't burnt ends.

Well, they did catch on........... These are 20th century burnt ends. 21st century burnt ends are a little different.

 

[jzadski]

I do it all the time. We slice what we eat one the day of the cook and the next day I cube up the rest of the point and flat and make "burnt ends" The wife picks out the firmer ones (flat) but, it's all good and gets eaten quickly

 

[LongTong]

I’ve been to several BBQ joints claiming to have burnt ends and was served cubes from the flat. The grain is tighter on the flat, more dry, and much less collagen…

 

[smoke ninja]

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Yep yep true. So much better sounding than sauced cubes though :-D

brisket bites?

 

[elcapitan]

No.....

 

[Jlems]

Well they turned out fantastic. Plenty of happy people and I really like the way these are easily eaten, without needing a plate. Cubed the flat and the point, with each piece separated so that everything had at least one side of bark. Perfect tailgate or party food. Will definitely do again.

 

[Porcine Perfection]

Glad it worked out for you. The flat obviously doesn't have the fat, but I am sure they are tasty. I have done burnt ends from chuck roast as well.

Sent from my Pixel 3a XL using Tapatalk

 

[frognot]

First time to have burnt ends was at the 2016 SoCal Bash. Neil (Bigmista) cubed the entire brisket and they were mighty tasty even if they weren't "official" burnt ends.

 

[tom b]

^^^ I remember those like it was yesterday :hungry: