Adapting Cooks Country Burnt Ends Recipe

Curious as to how it will turn out. keep us posted!!

I recently sampled the BE's at Southern Soul BBQ on St. Simon's Island, GA. I was disappointed to find the meat to be random pieces of seared flat & point, but they were still quite good.

The key to a great burnt end is the result of the high fat content of the rendered point. If this recipe comes close it would be a neat trick.

So as to approach I am thinking that the foiling and injection methods documented here might be a part of the processing. Something like

[#] Inject with brine & rub
[#] Smoke 3 hours in cookshack next morning
[#] Foil and bake 2-3 hours w/liquid
[#] Crisp one edge

Obviously can't do much about the fat content. Not sure when to cut into strips -- probably before foiling(?). I am tempted to use my sous vide blaster (torch) to do the crisping.

I took a step towards the original goal by combining sous vide and cookshack.

1) Dry rub overnight
2) 2-2.5 hr smoke in cookshack at 225
3) Sous Vide for about 36 hours at 151F
4) One pass with a Searzall

Very tender Brisket. Some pink but mostly brown. Only weirdness is that I left the fat cap on and it was all there like it would be with sous vide pork belly.

I think if I was doing it again I would go down to 135 or so on the sous vide.