Can I cook the 1st cut only for burnt ends. How long for a 6 Lb piece and at what temperture?
Thanks everyone
David
www.marashomemade.com
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I assume you are talking about the flat alone.
I've seen folks that cook only flats for comps,cut a few pieces of the edges to go into the box and look like burnt ends.
They don't taste right,though.
I guess you could try chunking a part cooked flat,saucing it and cooking it until the sauce carmelized.
Try it and let us know.
I've seen folks that cook only flats for comps,cut a few pieces of the edges to go into the box and look like burnt ends.
They don't taste right,though.
I guess you could try chunking a part cooked flat,saucing it and cooking it until the sauce carmelized.
Try it and let us know.
I'm with Tom, what's a 1st cut? Never heard that term on a brisket, but at 6lb, I'll guess flat also.
Traditionally, no, BE's are made from the more fatty point.
BUT, I've seen people cut off the outside edges of the point after cooking, trying to "simulate" burnt ends. Cut them into bite sized cubes, sauce good, put back in for the sauce to get tacky, serve.
The probably is you don't get enough edges and after cutting off the outside, you still have the remaining flat.
I'd cook it to a real tender stage, just little past whatever temp you normally do for slicing.
Traditionally, no, BE's are made from the more fatty point.
BUT, I've seen people cut off the outside edges of the point after cooking, trying to "simulate" burnt ends. Cut them into bite sized cubes, sauce good, put back in for the sauce to get tacky, serve.
The probably is you don't get enough edges and after cutting off the outside, you still have the remaining flat.
I'd cook it to a real tender stage, just little past whatever temp you normally do for slicing.