Burnt ends...

[dilley340]

Are burnt ends from brisket? What's the definition and how do you serve them? :?

[3970010]

Burnt ends are from brisket (at least my burnt ends are) and I never serve them to ANYBODY. I save them for myself. Only I get them. Yaint gettin my burnt ends.

[TexLaw]

No doubt, burnt ends are from brisket. They started as the parts of the brisket that got cooked to the point they got pretty hard and tough and no customers thought they wanted them (or the cooks wouldn't give them away). Now that they are popular, cooks make them.

After you separate your point from your flat, put it back on the pit for a few hours or so (you don't have to do it right then - I put frozen points on the pit all the time). Then, cut that thing up into one inch cubes and put them back on the pit for an hour or so, or until they are all good and done. :)


TL

[Bowhnter2]

I too will be looking forward to these responses, because the one and only burnt ends I did was only 'OK' and did not get too big of reviews from those who tried them. :(

I though I did em right, but must have been wrong :?

[dilley340]

So do the burnt ends come out like jerky? I might have made burnt ends and not even knew it. :shock: The brisket ends had condensed the TBBQR #2 into a whole lot of flavor, but had the texture of thick jerky.

Am I on the right track? Is this a brisket only deal?

Thanks for the input! :D

[Txngent]

The "burnt ends" are the outer points of your meat that are nothing but "bark". It is a combo of cooked fat, meat, spices, and smoke. It is the reward to the bbqer for all his/her hard work. I am like 397.... my burnt ends are mine... I don't share!

The taste is undefined in the American English Dictionary, but it sure goes good with a cold beer.

[Woodman]

What TexLaw left off is that you need to soak them in sauce (they are a KC phenomenon) to soften them up. They are best served on a sandwich! I take the point and burn it good, then cube it and throw the cubes back in on a cookie sheet to get them crisp on all sides, then drench them in some sweet KC style sauce and serve. Last summer I cinderized some of the briskets I was cooking to the point where they were quite difficult to cut into cubes ! After 10-15 minutes in sauce, they softened right up! They LOVED em!

[Txngent]

Hey Woodman.... when you soak them in KC's sauce.... arn't they called "Candied Burnt Ends"?
They sure sound good.

[david brace]

They DO sound good. And I like the idea of moistening them with the sauce. Also keep me from choking...

DB

[WBC]

I actually like the burnt ends........

[ultramag]

No doubt, burnt ends are from brisket. They started as the parts of the brisket that got cooked to the point they got pretty hard and tough and no customers thought they wanted them (or the cooks wouldn't give them away). Now that they are popular, cooks make them.

After you separate your point from your flat, put it back on the pit for a few hours or so (you don't have to do it right then - I put frozen points on the pit all the time). Then, cut that thing up into one inch cubes and put them back on the pit for an hour or so, or until they are all good and done. :)


TL

I'm glad too see this response about freezing points. I have never froze my points after smoking for burnt ends, but have been saving some for an early Spring burnt end feast. Now, I ain't knit pickin' ya Tex Law I just want to know if what you do. You say you put frozen points on the pit all the time. Really still frozen, or thawed out then in the smoker? Thanks.

[dilley340]

Good information guys, thanks! :D In the half a dozen times (rookie... :shock: ) I've cooked brisket, I have always opted for the flat and haven't really considered the point. Next trip to Sam's Club, I'll see what I can find.

BTW, my brisket turns out fantastic thanks to you guys! Maybe DB can give y'all a group hug :wink:

[3970010]

Maybe DB can give y'all a group hug :wink:

Must be a Yankee thing that we just dont get down here.

[Woodman]

Dilley, you cannot usually buy just a "point". You have to buy a "whole packer cut " brisket and cook it. Then you separate it yourself.

[TexLaw]

You say you put frozen points on the pit all the time. Really still frozen, or thawed out then in the smoker? Thanks.

Yep, still frozen. I open up my Foodsaver bag and dump the frozen, cooked point back on the pit for 3-4 hours. No problem.

Txngent, I've never heard of "candied burnt ends." When I've seen them available in Kansas City, they've just been called "burnt ends." As Woody mentioned, they are usually drowned in sauce. That can be good or bad, depending on the sauce. I left out the sauce because I didn't really think of it. I don't always use some, even for burnt ends. Sometimes I just gnaw on them a bit. :)


TL

[Txngent]

Txngent, I've never heard of "candied burnt ends." TL

:twisted: I was joking about the sweet difference in KC style sauce and Texas (not as sweet) style sauce. I like KC sauce from time to time and although never "soaked" them in it.... I have sopped KC up with them! :twisted:

[TexLaw]

KC sauce isn't necessarily sweet, either. Sure KC Masterpiece is sweeter than all getout, but others are not. Arthur Bryant's tastes more like chili powder than anything else.


TL

[Txngent]

Well for that region the style sauce has IN GENERAL been classified as a Thick Tomato based, sweet, and spicy with some heat. But thank you so much for clarification!

[cappy]

Reserved and defatted brisket drippings make a helluva good sauce or sauce base (if you foil).

[dilley340]

Thanks Woodman. Can you buy a whole packer from Sam's Club? Do I need to talk to the butcher's there?

[Zeeman]

Reserved and defatted brisket drippings make a helluva good sauce or sauce base (if you foil).

I put mine in a pan, brought to boil, added some corn starch. Made a great gravey to go over brisket & mashed taters.
z

[Bowhnter2]

Thanks Woodman. Can you buy a whole packer from Sam's Club? Do I need to talk to the butcher's there?

Yes, Sam's has em in the case.

[cappy]

I put mine in a pan, brought to boil, added some corn starch. Made a great gravey to go over brisket & mashed taters.
z

That sounds real good!!! :)

[Michiana Mark]

Thanks Woodman. Can you buy a whole packer from Sam's Club? Do I need to talk to the butcher's there?

Our Sam's down here doesn't have packers. If your's doesn't, I can get them from Sam's other place. Usually they'll have 4 or 5 in the section @ $1.48 or so a pound. Try a 7-8 lb for your first full cook.

Occasionally get up to Howell on work. Nice town it appears.

[Woodman]

Yes, Sam's has em in the case.


Ha Ha Ha Ha Ha! Not up here Bow! Dilley, You can ask them to order for you, or you can go to your local butcher and order them. "Whole ,untrimmed, packer cut brisket." You might wand to trim the fat down a little before cooking it.

[Rub N Smoke]

Burnt ends are from brisket (at least my burnt ends are) and I never serve them to ANYBODY. I save them for myself. Only I get them. Yaint gettin my burnt ends.
Darn Right!! Thems MINE!! :twisted:

[RuiNT BBQ]

I've done a variation on burnt ends from what the other have described. Separated the point from the flat aftoer cooking. Like TL, I cubed the point into app. 1" chunks. Tossed them in a big foil pan and took some of the juice saved from cookig the brisket and poured it over the chunks in the pan and put the pan back in the pit for a couple of hours. Don't know if you'd really call these burnt ends but they sure dissapeared quickly!