Burnt Ends Tutorial


 
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EricDevlin

TVWBB Member
Hi,

I'm not happy with how my burnt ends turn out.

Does anyone have any methods that they would like to share? Any help would be appreciated.

Thanks,

Eric
 
I take off the point before I start slicing the flat. Then I cube it up, throw them in a foil pan apply more rub and some Sweet Baby Rays sauce, and put them back into the smoker until they look nice a caramelized.
 
wouldn't freezing the partially cooked point and saving it for another day affect the flavor or texture of the meat?
 
I'm still trying to master brisket. The few times I've made burnt ends, my wife *loved* them so needless to say I'm trying to get tips as well.

I use Chris' tutorial above, but always worry about drying them out because I tend to forget to check and get a little lazy.
 
Ok, so I made them again yesterday and they came out much better. Thanks for the input.

After pulling the point out of the smoker, it was very difficult to cut it evenly into cubes. There were lots of 'ripping' and the cuts were a bit ragged.

Any thoughts?

Eric
 
Rather than a slicing motion I have good luck with tender items with my large chef knife and a rocking motion to cut straight down
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by EricDevlin:
Ok, so I made them again yesterday and they came out much better. Thanks for the input.

After pulling the point out of the smoker, it was very difficult to cut it evenly into cubes. There were lots of 'ripping' and the cuts were a bit ragged.

Any thoughts?

Eric </div></BLOCKQUOTE>

You might sharpen your knife, but if you know something about how "burnt ends" got their start in KC, you shouldn't be too worried about getting perfect cubes.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by EricDevlin:
Dave,

I'm concerned about symmetry for presentation at comps. For regular eating, 'squarish' is fine!

Thanks,

Eric </div></BLOCKQUOTE>

Of course. Tried asking for help on the Comp. BBQ forum?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David B.:
wouldn't freezing the partially cooked point and saving it for another day affect the flavor or texture of the meat? </div></BLOCKQUOTE>David, I do this all the time (in-fact I have three points in the freezer now) and honestly I can't tell a difference.

My method: Remove point, throw it back on the smoker for 2 - 3 hours, remove and cube, toss in SBR's, honey and chipotle powder, in a pie dish and back on for an hour. MONEY!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David B.:
wouldn't freezing the partially cooked point and saving it for another day affect the flavor or texture of the meat? </div></BLOCKQUOTE>David, I do this all the time (in-fact I have three points in the freezer now) and honestly I can't tell a difference.

thanks. i will have to try this next time.
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My method: Remove point, throw it back on the smoker for 2 - 3 hours, remove and cube, toss in SBR's, honey and chipotle powder, in a pie dish and back on for an hour. MONEY! </div></BLOCKQUOTE>
 
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