Burnt Ends

[muebe]

If they would just sell the points separately, I would never even deal with the flats ever again...

I have often wondered what happened to the points that were cut from the trimmed brisket flats I see being sold. My guess is they're ground up for hamburger meat.

You can buy points separately....Unfortunately I only ever see them come as corned beef

[fishingbouchman]

Think I saw some at Safeway the other day.  Points and flat separated.  Not corned. 

[sliding_billy]

Is it too strong to call burnt ends a "waste of perfectly glorious sliced fatty brisket point?"    OK, I'll get off of my soapbox.  They do look good, BTW.

[pz]

Is it too strong to call burnt ends a "waste of perfectly glorious sliced fatty brisket point?

I like the smaller chunks because it renders out more liquid fat, and leaves crispy fat - my wife won't let me eat the point much unless it is in the "burnt ends" form 

[TentHunteR]

Is it too strong to call burnt ends a "waste of perfectly glorious sliced fatty brisket point?"    OK, I'll get off of my soapbox.  They do look good, BTW.

A waste?  No way! Don;t get me wrong, I love the point for pulled beef too, but what burnt ends do is take that perfectly glorious fatty brisket to the next level! 


Now... Careful getting back up on that soapbox... I think I dripped some of the brisket fat on it and I'd hate to see you slip and land on your head! 

[Ka Honu]

Any info on how to make this would be appreciated...

Once you've smoked a brisket, remove the point (or start with a smoked point), cube it up, add more rub, resmoke, put in a pan and mix in some BBQ sauce, then smoke/cook till done (caramelized sauce is a good indicator). Some folks don't resmoke before adding sauce but I think it makes for a better product.

[sliding_billy]

Is it too strong to call burnt ends a "waste of perfectly glorious sliced fatty brisket point?"    OK, I'll get off of my soapbox.  They do look good, BTW.

A waste?  No way! Don;t get me wrong, I love the point for pulled beef too, but what burnt ends do is take that perfectly glorious fatty brisket to the next level! 


Now... Careful getting back up on that soapbox... I think I dripped some of the brisket fat on it and I'd hate to see you slip and land on your head! 

[carefully returning to my soapbox]  I am not talking about pulled beef.  I am talking about think slices of fatty, barky, salty, peppery deliciousness that is the  point.  Damn!  Now I am hungry.

[Ka Honu]

Smoked brisket point presents several (equally excellent) options.  At my house, some days are slice & serve days, some are burnt ends days, and some are save it for awesome chili days ("awesome" is the one without beans or tomatoes).

When you have decisions like this to make and all of them are the correct one, life is good. Possibly slightly complicated, but very very good.

[sliding_billy]

Smoked brisket point presents several (equally excellent) options.  At my house, some days are slice & serve days, some are burnt ends days, and some are save it for awesome chili days ("awesome" is the one without beans or tomatoes).

When you have decisions like this to make and all of them are the correct one, life is good. Possibly slightly complicated, but very very good.

A wise turtle you are...

[TentHunteR]

I am talking about think slices of fatty, barky, salty, peppery deliciousness that is the  point.

OK, now if you're gonna talk like that...  then let me help you back up onto your soap box! 

[pz]

  I'll Eat to that!

[Scallywag]

Any info on how to make this would be appreciated...

Once you've smoked a brisket, remove the point (or start with a smoked point), cube it up, add more rub, resmoke, put in a pan and mix in some BBQ sauce, then smoke/cook till done (caramelized sauce is a good indicator). Some folks don't resmoke before adding sauce but I think it makes for a better product.

Thanks for the info....

[fishingbouchman]

Any info on how to make this would be appreciated...

Once you've smoked a brisket, remove the point (or start with a smoked point), cube it up, add more rub, resmoke, put in a pan and mix in some BBQ sauce, then smoke/cook till done (caramelized sauce is a good indicator). Some folks don't resmoke before adding sauce but I think it makes for a better product.

Thanks for the info....

How long do you resmoke for?  Butt and packer going on tomorrow

[Nick7290]

Any info on how to make this would be appreciated...

Once you've smoked a brisket, remove the point (or start with a smoked point), cube it up, add more rub, resmoke, put in a pan and mix in some BBQ sauce, then smoke/cook till done (caramelized sauce is a good indicator). Some folks don't resmoke before adding sauce but I think it makes for a better product.

Thanks for the info....

How long do you resmoke for?  Butt and packer going on tomorrow

I would resmoke it for at least a couple more hours, but it really depends on how much fat still needs to be rendered out IMO.  You can tell by looking at the cubes if there is still a fair amount of fat left.  This last time I wish I had waited to add the sauce until a couple hours into the resmoke so I could take some of the fat out of the pan before adding the sauce.  I was surprised at how much more cooked out.  Hope that helps

 

[Ka Honu]

As Nick says, they're kinda done when they're done.  You want the finished product to be nicely rendered out and caramelized but still moist and tender - not burned to ashes. This batch was resmoked without added heat and then sauced and finished.  Others have needed a hot smoke before saucing.

If it was more exact than that, I'd get the same results every time.  As long as you don't dry them out too much, they're always somewhere between very good and heavenly.