Register FAQ Members List Calendar Mark Forums Read
  #1  
Old 10-04-2006, 02:51 PM
TB's Avatar
TB TB is offline
BBQ Guru
 
Join Date: Oct 2005
Location: Newnan, GA
Posts: 1,416
TB is on a distinguished road

Default How to make burnt ends

I'm doina a bunch of brisket over the next couple of weeks and thought I'd use the points for burnt ends. I've read many a post that mentioned burnt ends, but now I'd like to do that for an event.

My plan is to cook packer briskets and then separate the points and toss em back on. After rendering more fat, I'll cube the points.

Any need to re-cook after cubing or is that about it?
Reply With Quote
  #2  
Old 10-04-2006, 03:27 PM
TexLaw's Avatar
TexLaw TexLaw is offline
BBQ Pitmaster
 
Join Date: Dec 2004
Location: Houston, Texas
Posts: 6,572
TexLaw has a spectacular aura aboutTexLaw has a spectacular aura about

Default

Put the cubed point pieces back on for an hour or so. That'll make all the difference in the world.

Make sure you put those points back on for at least a few hours.


TL
Reply With Quote
  #3  
Old 10-04-2006, 03:28 PM
texasbill's Avatar
texasbill texasbill is offline
Senior Member
BBQ Guru
 
Join Date: Jan 2003
Location: Houston
Posts: 1,461
texasbill is on a distinguished road

Default

You may need to cook them longer to get them burnt all around. I hear in Kansas City they then take the burnt ends and put them in a sweet BBQ sauce. Personally I just like the taste of the burnt end with no sauce.

Bill
Reply With Quote
  #4  
Old 10-04-2006, 03:30 PM
TexLaw's Avatar
TexLaw TexLaw is offline
BBQ Pitmaster
 
Join Date: Dec 2004
Location: Houston, Texas
Posts: 6,572
TexLaw has a spectacular aura aboutTexLaw has a spectacular aura about

Default

Quote:
Originally Posted by texasbill
I hear in Kansas City they then take the burnt ends and put them in a sweet BBQ sauce. Personally I just like the taste of the burnt end with no sauce.

Bill
They do put plenty of sauce on them up there. It is a bit of shame.

I like a good dose of Tabasco, sometimes.


TL
Reply With Quote
  #5  
Old 10-04-2006, 03:41 PM
TB's Avatar
TB TB is offline
BBQ Guru
 
Join Date: Oct 2005
Location: Newnan, GA
Posts: 1,416
TB is on a distinguished road

Default

Yep, had some in KC last week and they were swimmin in sauce (but it wasn't sweet). I'm with you....the sauce will be on the side. In fact, I'm preparing 3 kinds of sauce since we'll have pork and beef...not to mention Georgians all over the place.
Reply With Quote
  #6  
Old 10-05-2006, 10:14 AM
SteerCrazy SteerCrazy is offline
Slow Smoker
 
Join Date: Jul 2006
Posts: 107
SteerCrazy is on a distinguished road

Default

I don't know where you guys are eatin up here but the joints I hit all the burnt ends are lightly slathered in sauce with extra on the side.
Reply With Quote
  #7  
Old 10-05-2006, 10:55 AM
Bayou Black Iron's Avatar
Bayou Black Iron Bayou Black Iron is offline
Moderator
BBQ Addict
 
Join Date: May 2006
Location: Ponchatoula, Louisiana
Posts: 2,524
Bayou Black Iron is on a distinguished road

Default

When you put the cubed pieces back on, do you hit them with a little more rub first?
Reply With Quote
  #8  
Old 10-05-2006, 12:36 PM
TexLaw's Avatar
TexLaw TexLaw is offline
BBQ Pitmaster
 
Join Date: Dec 2004
Location: Houston, Texas
Posts: 6,572
TexLaw has a spectacular aura aboutTexLaw has a spectacular aura about

Default

I wouldn't put any more rub on there. They'll only be on for an hour or so, and that's not enough time for the rub to cook in right. If you do want to sprinkle on a little S&P, that probably wouldn't hurt, but it's not the idea to overwhelm the meat.


TL
Reply With Quote
  #9  
Old 10-09-2006, 10:43 PM
TB's Avatar
TB TB is offline
BBQ Guru
 
Join Date: Oct 2005
Location: Newnan, GA
Posts: 1,416
TB is on a distinguished road

Default

Well here you go:
http://www.kodakgallery.com/Slidesho...Uy=wv97eo&Ux=0

I cooked the brisket, separated the point. Cooked the point for an hour and cubed it. I cooked the cubes in a perforated aluminum pan for another hour.

Thanks for the help. I like the way they turned out.

TB
Reply With Quote
  #10  
Old 10-09-2006, 10:50 PM
texasbill's Avatar
texasbill texasbill is offline
Senior Member
BBQ Guru
 
Join Date: Jan 2003
Location: Houston
Posts: 1,461
texasbill is on a distinguished road

Default

TB that is a really nice looking brisket and burnt ends. Bet that you had none of that left after everyone dove into it.

Bill
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Gimme your best burnt ends ideas sterlingsmoker General BBQ 4 11-12-2007 10:29 AM
Burnt Ends? Tailwagger General BBQ 4 05-04-2007 09:13 AM
Burnt ends... dilley340 General BBQ 26 01-26-2007 01:34 PM
Burnt Ends - Woodman crosshill General BBQ 26 12-23-2004 02:49 PM
Burnt Ends Tips? Woodman General BBQ 71 07-20-2004 10:53 AM


All times are GMT -5. The time now is 09:18 AM.
Style Developed by Andrew Slane

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Contact Us - www.texasbbqrub.com - Archive - Top