Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Old Dave on March 17, 2013, 04:39:07 AM
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I didn’t show any pictures of how I did the burnt ends from the full packer brisket post I put up a couple of days ago so here is the info with some pictures. I hope this answers the questions from the folks that were interested in this process.
After the brisket was done, I pulled it from the smoker and then cut off the point which will be used for my burnt ends. I cut the point up into squares measuring about 1” by 1-1/2” pieces. I put these pieces into a pan and added some more rub and cayenne pepper, some beef broth, and some Blues Hog Sauce. It then went back on the smoker for about 2 more hours to get them as done as I wanted. I took them off the cooker and placed the brisket chunks on some paper towels to drain and cool down and then they went into the fridge for another meal.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01558.jpg)
This is what they looked like when I pulled them out of the fridge for my lunch.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01559.jpg)
I selected about 5 pieces from the bowl and then heated them up for my meal and then added a dribble of Blues Hog sauce. Served with a baked potato, a piece of my sourdough bread, and some tomato slices.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01561.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01560.jpg)
This treat is just so much better than the standard brisket in my opinion and believe me, I don’t share these burnt ends with my neighbors!
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In my house, burnt ends as good lookin' as those would never have made it to the fridge for an overnight stay.
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I have to agree. I don't the will power to let them survive the night.
Nice job
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In my house, burnt ends as good lookin' as those would never have made it to the fridge for an overnight stay.
Oh Yesssssss :o
My problem with burnt ends is eating them the minute they come out of the smoker. Never have had any left over ;D
Hub
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Thanks for posting Dave. Never had burnt ends before, this was a great tutorial.
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Thanks for posting Dave. I've never had burnt ends before, this was a great tutorial.
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Dave in my house those would have never made it to the fridge ;)
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Never had me any Burnt Ends either but they sure do look good. :)
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Those are some great looking burnt ends. Burnt ends always make me wonder why you can buy brisket flats but never see the points packaged by themselves (other than maybe as hamburger).
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Those are some great looking burnt ends. Burnt ends always make me wonder why you can buy brisket flats but never see the points packaged by themselves (other than maybe as hamburger).
I was just thinking the same thing. I would by the point over the flat any day of the week.........
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Looks great Dave! I could use some good tomatoes, they look good along with the potato for your sides, nice plate! Don
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Those are some great looking burnt ends. Burnt ends always make me wonder why you can buy brisket flats but never see the points packaged by themselves (other than maybe as hamburger).
I was just thinking the same thing. I would by the point over the flat any day of the week.........
Why can't you make burnt ends from the flat? I always thought that they made burnt ends from the point because the grain goes in multiple directions in the point so it's harder to serve sliced.
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Doesn't the point have more fat in it so it hardly ever gets dry like the point can.....?
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A beautiful treat, and you deserved it.
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:P :P :P :P
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Those burnt ends look delicious and I wouldn't share them with my neighbors, either. ;)
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Add me to the list of never having burnt ends. They do look good
Sent from my iPhone 5 using Tapatalk
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Those are some great looking burnt ends. Burnt ends always make me wonder why you can buy brisket flats but never see the points packaged by themselves (other than maybe as hamburger).
I was just thinking the same thing. I would by the point over the flat any day of the week.........
Why can't you make burnt ends from the flat? I always thought that they made burnt ends from the point because the grain goes in multiple directions in the point so it's harder to serve sliced.
You CAN make pretty darned good burnt ends from the flat but they are harder, usually, to keep moist in the cooking process. The point meat is internally fattier, promoting moisture retention. Burnt ends have become pretty common now in contest entries and are usually presented along with sliced flat. Sometimes the burnt ends will be made from the point and sometimes they will be made from the smaller, less photogenic flat pieces that get trimmed away. You can usually tell where they come from by the texture.
Hub
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Oh baby! I want some!
I would share with the neighbors only once to show what they're missing, then it's neener neener neener!
Thanks for showing us how you make them! Now I gotta hit the store and get a brisket!