Burnt Ends without a full brisket?


 
B

Bob Miller

TVWBB Member
Hey all,

I've been enjoying the WSM for 6 months now, so much so that I got 2 buddies their own WSM as a wedding gift. I'm going to throw a little intro class at my house in a few weeks to share what I've learned.

I haven't had much luck w/ brisket but love the burnt ends... So my question is it possible to shortcut burnt ends by using smaller pieces of meat, say a stirfry mix. or even a larger cut of meat that is smoked then sliced and foiled till it gets all crispy?

Figured I'd ask before I ruin some perfectly good beef
 
You could try it with a small chuck or "pot roast"
Stir fry mixes are usually on the more leaner side... so I don't think that you could get the same results.

Tim
 
Well first off what trouble are you having with brisket? Lots of guys/gals here can help you with that.

Second- are you talking about just making burnt ends without actually cooking a brisket? I'm with Timothy, smoke a chuck or shoulder roast HH for a few hours then cube it and finish like burnt ends. It might be easier if you can get a chuck steak, sear it, cube it, put it in a pan to finish. I would go heavy on the smoke since it's not going to be on as long as your brisket would be.
 
The point seems so much fattier than chuck, I mean like permeated with fat (way too rich), whereas chuck may have veins of fat here & there...... I'm sure it'd be good, but an uncured pastrami might be a better choice for burnt ends - they always (the few that I've bot) seem to have some of the point mixed in.

But back to Bob's post - if you're interested in doing more than just burnt ends, try a HH brisket. That's the only way (IIRC) I've done them & they're always easy & delicious.
 
I had some help from a local competition team and this BB and I thought I nailed it, It could have cooked a while longer as the middle was a little tough. A month later I was in Dallas and had BBQ every night for a week. I went to 5 different local places and realized while I love beef and steak I'm just not a fan of brisket. (really hate to admit that here) For the time and money of that cut for something that I'm not crazy about it isn't worth the investment. I'd rather spend the same amount on a porterhouse that cooks in 3 minutes.

But I do love the burnt ends, Hence trying to find the ends without the brisket.
 
You can cook a full packer brisket in 4 hours.

I would dislike brisket too if I ate it every night for a week in Texas - actually any Q I'd dislike if I was subjected to it daily in Texas. Texas Q is bland. Unless the sauce is good (in many places it's not or is only passable - imo) the meat is too boring for words.

Anyway, to do burnt ends without using brisket point you'll need a fatty cut from the chuck or plate - a roast, say, or fatty short ribs, with or without the bones.
 
Mr. Miller, if you've not tried the high heat brisket, I would say definitely give it a shot before you give up on brisket.

Otherwise, I think like Kevin said, a datty boneless short rib would likely make a very nice burnt end.
 
Originally posted by K Kruger:
You can cook a full packer brisket in 4 hours.

I would dislike brisket too if I ate it every night for a week in Texas - actually any Q I'd dislike if I was subjected to it daily in Texas. Texas Q is bland. Unless the sauce is good (in many places it's not or is only passable - imo) the meat is too boring for words.

Anyway, to do burnt ends without using brisket point you'll need a fatty cut from the chuck or plate - a roast, say, or fatty short ribs, with or without the bones.
Click to expand...
Hey now ... keep it civil Kevin.
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-mike (Native Texan)
 
I'm just down the road in Cranford.

No offense to the TX crew I loved all the other Q especially the jalepeno sausages and the prairie poppers . Just was so so w/ the brisket. I went to 4 different places just to get a good feel. Being from Jersey, we do Pizza not BBQ so I had to get my fill while in TX...I did the same in Memphis a while back too.

Next time I see brisket on special I'll try the HH method.
 
Oh Yeah Figured I'd add, I threw on a Pork tenderloin for lunch. I took a 1/2 day and had a buddy come over. I threw it on for about 90 minutes with 2 apple chunks on the kettle 350*. I used a Apple Bourbon loin that I rubbed and injected with some simmered Apple juice 8oz, Jim Beam 3oz, brown sugar 2T and a few pinches of rub. Cooled before injecting

I'm using 2 fire bricks to offset the coals. Sprayed with remaining AJ/Jim beam mix every 15 minutes and let the temp run up to 170. The I removed it,foiled and rested for 5 mins and sliced.

Nothing hard or groundbreaking but for an easy lunch with a few beers and the Jeter 3K replay on HBO, Sure beats a work day
 
If you want burnt ends, you'll have to cook brisket since that's where burnt ends come from. You've been cooking on the WSM for 6 months now and have enough confidence to teach your buddies. Based on the description of your pork tenderloin lunch (sounded great), you obviously had some outdoor cooking skills before you got the WSM. A full packer should not be a problem for you. There are a lot of "brisket on the WSM" tutorials on this site. I know your next brisket (and burnt ends) will be great.
 
It's civil.I'm in Texas many, many times a year. Have been for two decades. The people are fine. The barbecue wildly overrated. Just an opinion..Wish it were different as I'm there so much...
 
Fair enough Kevin. You are certainly entitled to your opinion and it sounds as if it is one based on experience. I hope you have an experience that changes your opinion though. The further south you go, the hotter it gets.

-mike
 
Believe me, me too. I've eaten at hundreds of Q places in Texas. Keep waiting to be wowed. There will be more, likely, but it can be hard to choose barbecue over something else when so often disappointed.

[I go to the gym at 410 and Bandera when I'm in SA, so often stay near it.]
 
Bob,
Kevin hit the nail right on the head. The reason we all do what we do is because we want to be "wowed" by what we cook. If brisket is not your thing (right now) than you should chase what is your thing. Kevin's recommendation about using beef short ribs is a good one. They are very well marbled and and come out very tasty. Rub and smoke until almost tender, then proceed as you would with a brisket point. The texture of the meat will be different, but it may be to your liking.

Kevin,
I live @ 1604 and Bandera so I am familiar with your reference point. The barbecue joint there on the corner of 410 and Bandera is a local chain, but a chain none the less. I like their fried chicken.
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-mike
 
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