First attempt at burnt ends


 
S

Scott P.

TVWBB Super Fan
It was a while ago, but I made my first burnt ends for July 4th. I had a small little eight pound brisket that I was cooking up for a small neighborhood party. I cooked the whole packer until the flat was done. I separated the two pieces, foiled the flat and stuck it in the cooler. I then sliced up the point into cubes, coated them in the same rub I used earlier and stuck them back on the pit in a foil pan for a couple more hours.

They came out fantastic. Granted, I have never made them before, so I have no baseline to compare. But these were so good. They were like little beef Bon Bons for men. They were gone very quickly by the eight adults at the party. I took a picture with my phone to post to my Facebook page. I thought I'd share the picture here too.

IMG_0855.jpg


Is this what they are supposed to look like? Was my process sound?
 
Those look great. Some people cube them right away like you did and others cook the whole point for a few more hours and then cube them. No wrong or right way just varying opinions. I do them like yours if I want them quick or the other way if I have a bit more time.
 
Originally posted by Bob Sample:
...and others cook the whole point for a few more hours and then cube them.
Click to expand...

Going this route, rather than cubes, I end up with great brisket sandwiches or nachos.
 
Scott, your process is pretty much what's in most of my bbq books. They look pretty darn good, if you ask me! Especially if you had a bottle of Rufus Teague's touch of heat sauce and a slice or two of white bread.
icon_wink.gif
 
I'm going to try and do it in various methods next time. If I can do two briskets, I'll leave the point as a whole piece, put it back on the smoker, then cut into cubes before serving. The other one will be cut into cubes, covered in rub and put back on the smoker in two pans, one with sauce and one dry.
 
I think I'll try your method the next time I (try to) make burnt ends. Usually I've kept the point whole, smoke for several more hours, then cubed. That method has been hit/miss so I'll try this next time.
 
Originally posted by NealT:
I think I'll try your method the next time I (try to) make burnt ends. Usually I've kept the point whole, smoke for several more hours, then cubed. That method has been hit/miss so I'll try this next time.
Click to expand...

From my experience, the key must be not to smoke the point too much, say only a couple of hours or so more before cubing. As I alluded to earlier, cooking the point too much will result in chunks and shreds instead of chunks....assuming that's what you want, of course.
 
That's probably my problem. I've left it on there too long and need to shorten it to a couple of hours. But I first need to eat through all the brisket leftovers in the freezer.
 
You must log in or register to reply here.

 

Back
Top