Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: muralboy on March 28, 2016, 09:20:58 PM
-
Wife is in CO visiting her niece, so no hosting Easter here, but was invited to neighbors. Wanted to contribute something so decided to make burnt ends from leftover brisket from an earlier packer brisket cook. First go at this so didn't know I should have used the point vs the flat.
Cube brisket, sprinkled with a rub and smoked further at 225 deg for about 1.5 hours. Sauced and cover for another 1.5 hours. Turned out OK. Warmed up some bourbon baked beans and made some faces smile.
Hope everyone had a Happy Easter.
[attachments removed after 6 months]
-
Looks Great! :)
-
If you need my address and FedEx acct. number...just let me know :D
It all looks great!
-
Nice............I gotta feeling this won't be the last time you do them ;)
-
Looks good MB!!! Don
-
BE's are usually made from the point. At competitions, we most often slice the flat then make burnt ends by cubing the point, applying some sweet sauce and tossing the bits back in the cooker for a while to make "cow candy". There is no law, however, that says you can't use the flat (or any other part of the cow) ;D
Hub
-
Nice!
I love burnt ends and just don't make them enough.
-
Love burnt ends! Even though they were from the flat they still look great!
-
I think with flats having a tendency to be on the dry side sometimes...burnt ends if probably a great way of "saving" them 8)
-
I've never had burnt ends that I didn't enjoy! Are they all gone? :(