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Started By
Message
Burnt ends...whats your technique?
Posted on 6/3/13 at 10:42 am
Posted on 6/3/13 at 10:42 am
i have a hard time ruining a perfectly smoked brisket by chopping up the point and throwing it back on the smoker but they're so very tasty.
anyone have a technique for burnt ends you've done that makes them turn out the best? don't get me wrong..love...LOVE burnt ends..but when my stomach is growling and i'm cutting into a perfectly smoked brisket..i need to know its worth throwing those cubes back on the smoker
anyone have a technique for burnt ends you've done that makes them turn out the best? don't get me wrong..love...LOVE burnt ends..but when my stomach is growling and i'm cutting into a perfectly smoked brisket..i need to know its worth throwing those cubes back on the smoker
2
Posted on 6/4/13 at 1:16 pm to CAD703X
bump. c'mon guys. someone on here must have a good burnt ends technique. 
Posted on 6/4/13 at 2:08 pm to CAD703X
Burnt ends were a product of cooking a brisket. As with everything else in competition cooking, they became bastardized and people actively tried to make them. To me, if you cut of that end of the point, cube it and then cook it some more, you're just drying them out. Burnt ends happen naturally. Just enjoy what the brisket gives you.
I was at Frankin BBQ just lucked out and got to sample a little bit of the burnt ends of a brisket they had just pulled. Was quite simply one of the best bites of food I have ever eaten.
I was at Frankin BBQ just lucked out and got to sample a little bit of the burnt ends of a brisket they had just pulled. Was quite simply one of the best bites of food I have ever eaten.
Posted on 6/4/13 at 2:20 pm to dpd901
quote:
you're just drying them ou
yes and no. its developing more of a 'jerky' type crust and the point is so fatty its not a bad thing.
like i said..its tough for me to take a beautifully smoked brisket and cube the point to put back in the smoker..but if done right they are delicious.
Posted on 6/4/13 at 2:24 pm to CAD703X
I don't know what you're asking...
The burnt ends are just what you have after the brisket has been smoked. There's no need to toss them back in.
And why the frick would you want anything remotely having to do with jerky on your brisket?
The burnt ends are just what you have after the brisket has been smoked. There's no need to toss them back in.
And why the frick would you want anything remotely having to do with jerky on your brisket?
Posted on 6/4/13 at 2:27 pm to CAD703X
Yea Cad, I don't get it either. You smoke a brisket. Burnt ends occur. Cut up you brisket and eat you some burnt ends. I can't really figure out what else you're shooting for...
Posted on 6/4/13 at 2:40 pm to LSUballs
quote:
Yea Cad, I don't get it either. You smoke a brisket. Burnt ends occur. Cut up you brisket and eat you some burnt ends. I can't really figure out what else you're shooting for...
From Arthur Bryant:
quote:
Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.
Posted on 6/4/13 at 2:42 pm to RummelTiger
quote:
nd why the frick would you want anything remotely having to do with jerky on your brisket?
thats what the bark is on a regular brisket. the 'crust' is essentially slightly dehydrated beef with a more intense flavor because the liquid is removed.
Posted on 6/4/13 at 2:42 pm to CAD703X
quote:I open my mouth and insert them, then chew. Damn, right tasty.
...whats your technique
Posted on 6/4/13 at 2:47 pm to CAD703X
quote:Sorry, but after 5-6 hours of smoking the brisket I ain't doing all that.
Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.
Posted on 6/4/13 at 2:52 pm to OldSouth
quote:
but after 5-6 hours of smoking the briske
i've done some at 200 degrees that have taken 20 hours.
eta but look at these sandwiches!!
This post was edited on 6/4/13 at 2:55 pm
Posted on 6/4/13 at 2:57 pm to CAD703X
Okay fine, after 20 hours of smoking a brisket I ain't doing all that.
Posted on 6/4/13 at 3:01 pm to OldSouth
quote:
Okay fine, after 20 hours of smoking a brisket I ain't doing all that.
3+ hours longer is a bit excessive..but they are tasty
Posted on 6/4/13 at 3:03 pm to CAD703X
quote:
thats what the bark is on a regular brisket. the 'crust' is essentially slightly dehydrated beef with a more intense flavor because the liquid is removed.
You're doing it wrong.
I live in the epicenter of brisket - nobody likes jerky brisket.
There's a difference between bark and jerky...
Posted on 6/4/13 at 3:04 pm to CAD703X
I guess the long and short for me is that I'm completely happy with the burnt ends that I have from just smoking the brisket - I have no desire to add steps to an already lengthy process.
Posted on 6/4/13 at 3:31 pm to RummelTiger
quote:
You're doing it wrong.
i have won competitions for brisket...
Posted on 6/4/13 at 4:24 pm to CAD703X
Then why the frick are you asking us?
Posted on 6/4/13 at 4:34 pm to dpd901
Burnt ends are made for the beans IMO
Posted on 6/4/13 at 5:12 pm to dpd901
quote:
Then why the frick are you asking us?
Beat me to it.
Posted on 6/4/13 at 5:14 pm to CAD703X
quote:
eta but look at these sandwiches!!
Meh...
I can get a sandwich that looks like that at the worst roadside BBQ joint in town.
And if your burnt ends are merely just soaked in sauce and have the consistency of jerky, then I'll pass on the sandwich...
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