Burned Ends

[Kelly C]

With a temperature forecast in the low 50’s today decided it would be a great day to smoke burned ends on the C code 18 wsm. Picked up a brisket point at the grocery store recently and decided to try the rub recipe below. Will update the post after dinner.

 

[Mark Foreman]

Do you smoke them before cutting or cut them after smoking?

 

[CaseT]

Do you smoke them before cutting or cut them after smoking?

Usually one would smoke the roast then cut up into chunks, which then get sauced and either back into the smoker or oven. Cooking the cut up pieces first the meat wouldn't get tender before drying out too much. If for some reason all you have is chunks you can skip the smoking and make it in a slow cooker of an instant pot.

 

[Kelly C]

My plan is smoking the point to 190-95 IT, pull to cool for about an hour, cube and put into an aluminum half pan with bbq sauce, brown sugar and rub and back into the smoker for 2 more hours with a good amount of smoke. Using pecan and apple wood chunks.

 

[Kelly C]

They turned out pretty good, but too much cayenne! Will adjust for next time. May add leftovers to Mac n cheese to tame it down a little.

 

[Rich G]

Those turned out great, Kelly! I'm sure you can find a way to tame the heat. I think I'm going to do this the next time I need ground beef. I'll grind the flat, and use the point to cook up for burnt ends. Good looking stuff!!

R