Burnt Ends


 
RDOwens

RDOwens

TVWBB Super Fan
Until the other day, I had never smoked a brisket. Ever since I've been saying that should have happened long ago. My wife even suggested I smoke another this weekend.
icon_smile.gif


Well, I kept the point in the fridge. I've never had burnt ends, but everyone seems to rave about them. Since I am now out of brisket, I thought it was time to cook off the point. I don't know if I did this correctly. I cut up the point into cubes. I had no rub leftover so I pulled out a cajun rub that came in a sampler pack. It was the perfect amount. I poured the remained of the No. 5 sauce I had made the other day on top and mixed things up a bit. All this was in a foil pan. I placed this on the WSM and smoked for about two hours. When I peeked, it appeared the sauce was now cooked through.

I have been nibbling ever since. I may not have done things correctly, but I have had a wonderful afternoon. These are like beef candies. Awesome!

3699134138_8507e5c80a.jpg
 
Sounds like you did it correctly to me. I've found that with burnt ends it doesn't particularly matter what your method is so long as you do a few things:

1. Cook the point 2-3 hours longer than the flat
2. Chop and sauce at some point.
3. Let the ends cook in the sauce for at least an hour.

I've cooked the point whole, then chopped, and I've chopped and then cooked, and I've chopped and then sauced and then cooked. All the ways produce different, but delicious, results. It somewhat depends on the level of caramelization you want in your sauce (i.e., saucing earlier will be more heavily caramelized).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RDOwens:
I may not have done things correctly </div></BLOCKQUOTE>
You did good RD, they look great. The only thing I would suggest, is wait to put the sauce on till the end so it doesn't burn. I did post to you about making the burnt ends in your HH brisket thread from the other day. Link to my post for you.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I did post to you about making the burnt ends in your HH brisket thread from the other day. </div></BLOCKQUOTE>Thanks, Bryan. I guess I forgot that as I know I had read it. The burnt ends were excellent, but I will sauce at the end next time. That makes sense. Thank you.

My wife scolded me for making these. She said they aren't on her diet as she proceeded to eat them.
icon_smile.gif
 
You must log in or register to reply here.

 

Back
Top