Burnt Ends Dinner

[Cliff Bartlett]

Finally got around to doing the Burnt Ends from the Brisket I smoked last week. Served them up with some white rice and acorn squash. Nice, easy mid-week dinner. Here's a few pic's.

Point cut up.



Sauced up.



Prepped the squash. Nothing fancy. Butter and brown sugar, S & P.



Burnt Ends on.



Squash on.



Everything done after about an hour.









Plated.



That's it for today. This was a delicious brisket. These burnt ends practically melted in our mouths. We've had many meals, sandwiches and other cooks with it. Not much left for the freezer and left overs. Thanks for looking.

 

[Enrico Brandizzi]

It looks really tadty from here!

 

[Teddy J.]

Looks great, what's the sauce you use for the burnt ends?

 

[Dustin Dorsey]

That looks amazing!

 

[Mildo]

Looking great my friend!

 

[Benji Chong]

Wow that looks so damn good!

 

[Cliff Bartlett]

Looks great, what's the sauce you use for the burnt ends?

Thank you everyone!

Hey Teddy... I usually make a bbq sauce when I cook Burnt Ends, but I was a little lazy, OK just plain lazy, and in a hurry last night when I made these. I used a bottle of Stubb's Original with a few tablespoons of Au Jus mixed in.

 

[Jason Noble]

Love burnt ends. I'd take a plate of those.

 

[Bill Schultz]

Cliff that was the gift that keeps on giving, beautiful

 

[Tony R]

Freeze some and send them my way please...

 

[Phil Perrin]

Not big on the squash,but the briskie looks awesome! Well done!

 

[Bob Correll]

Beautiful BE's and squash Cliff!

 

[Rich Dahl]

great looking meal Cliff! Now that I've seen so many great ways to use LO Brisky I guess I'll have to give one a try.

 

[Brian Dahl]

Good looking left overs, Cliff. Good use of a local resource

 

[Tim McCann]

Good meal!

 

[Barb D]

Cliff that is awesome and looks real yummy. Just like Tony said, freeze some and send it my way also.

 

[Hans Humphrey]

Hey, Cliff. Nice work! Curious…what temp did you pull the brisket at, and did you cube up the point on the spot and put them in the fridge once they cooled? Just curious as to your process before you did your damage with the BE's. Good stuff!

 

[Cliff Bartlett]

Thanks everyone!

Hey, Cliff. Nice work! Curious…what temp did you pull the brisket at, and did you cube up the point on the spot and put them in the fridge once they cooled? Just curious as to your process before you did your damage with the BE's. Good stuff!

Hans... I pulled the brisket at 198. Tented the entire brisket on the counter for about 15 minutes or so. I separated the point and wrapped in foil. Put the point in the fridge for another day. Did not cube the point until I was ready to do these Burnt Ends.

 

[Hans Humphrey]

Thanks for laying it out, Cliff. Great stuff!

 

[Luke P]

Thats some solid cold weather food. And the squash gives us all just a hint of weather above 10*