How to make burnt ends

TB · #1 10-04-2006, 01:51 PM

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?

TexLaw · #2 10-04-2006, 02:27 PM

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

texasbill · #3 10-04-2006, 02:28 PM

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

TexLaw · #4 10-04-2006, 02:30 PM

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

TB · #5 10-04-2006, 02:41 PM

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.

SteerCrazy · #6 10-05-2006, 09:14 AM

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.

Bayou Black Iron · #7 10-05-2006, 09:55 AM

When you put the cubed pieces back on, do you hit them with a little more rub first?

TexLaw · #8 10-05-2006, 11:36 AM

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

TB · #9 10-09-2006, 09:43 PM

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

texasbill · #10 10-09-2006, 09:50 PM

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