Burnt Ends and Overnight White Bread

[Cliff Bartlett]

Decided on some Burnt Ends and Overnight White Bread for dinner last night. Pulled some cubed point out of the freezer from a brisket I did in August. White rice, asparagus to side it up.

Thawed the point chunks.



Sauced them with some Stubbs Sweet Heat and a few tablespoons of beef au jus. Seasoned with rub.



On my 14 inch WSM running at a steady 250.



A little asparagus over some RO Lump.



Let the Burnt ends go for about an hour and a half. Pulled.



Rested while I finished up the asparagus and rice.



Last evening I started another Ken Forkish recipe of Overnight White Bread. Couple of shots.





Plated.



These Burnt Ends were absolutely, melt in your mouth, delicious. Meat candy is all I can say. My wife said the Overnight White Bread was her favorite yet. Happy Sunday everyone and thanks for looking.

 

[JRAiona]

Cliff, those BE's look absolutely incredible. And that bread looks amazing.

 

[Bill Schultz]

Beautiful cook my friend, the Bread came out perfect also. It is my CEO's favorite also

 

[Kemper Morris]

Love burnt ends. Looks great Cliff

 

[Robert-R]

Way to go!!! Super burnt ends, 'gus & bread.

 

[Jerome D.]

Cliff — Terrific looking burnt ends and bread! That's a great idea to stash away cooked cubes of the brisket point, so that you can have "on demand" burnt ends.

 

[Barb D]

Cliff, that is one fantastic dinner love it all. But that bread WOW!! Awesome job all the way around.

 

[Rich Dahl]

That looks fabulous Cliff. Never had burnt ends, never done a brisket so that may be why. We've done overnight white a couple of times and really liked it. Still waiting for my second DO to get here so we can make some more bread. Need the fix for sure been out of bread for about two weeks now.

 

[Enrico Brandizzi]

Impressive!
Thanks for sharing your process!

 

[russ olin]

Burnt ends look perfect as does the sides too.

 

[ChuckO]

I've never done the burnt ends, I can only guess how good those must have been