Brunt Ends - Quick Post


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Burnt Ends - Quick Post

A couple of days ago, I made a post for a Packer Brisket I did in my WSM. That night I served the Flat only and saved the Point for Burnt Ends. Did the Burnt Ends last night and they came out fantastic, best I've ever done, hands down. They literally melted in our mouths. They had wonderful flavor and were very juicy. Wanted to share a few quick pic's. A word about my plates. You may have wondered about them as they appear a little "used". These plates have been in my family for three generations. They are nostalgic to us and we eat all our dinner meals on them. Here goes.

Have the BE's all sauced up with additional rub, ready for the smoker.



OK, grills up to temp and BE's are on for finishing touch.



Plated and ready to eat. Light dinner tonight as we did a lot of snacking while trimming up the brisket.



Thanks for looking at my post. Thanks also, for all the nice comments on the original post a couple of days ago.
 
Last edited:
John Solak said:
Very nice looking burnt ends!!! What kind of sauce did you use?
Click to expand...

Thanks John. It was a sauce I made last November for a Brisket I did then. Of course I had twice as much as I needed so I froze the balance. My wife pulled it out of the freezer for me on this cook. I think it was a recipe I got off Malcom Reeds website. I added a couple tablespoons of drippings also.
 
Well Done!! Makes me want to smoke a brisket sooooooooon! Thanks for sharing!

P.S. How long did you smoke them for and at what temp??
 
You must log in or register to reply here.

 

Back
Top