Burnt Ends

Details are in that thread its real basic how to do them, since a point (his post) is what you make burnt ends from.

Look that over again, have any specific questions?

also, did a search on "burnt ends" in just the brisket forum, here's more info:

Search on "burnt end" in Brisket forum

You may need a couple tries,as the points are pretty non consistent.

Most folks don't like them too fatty,so it is like eating a sponge.

You'll probably pull them out,at different times than some other folks-due to personal taste.

We kinda keep cooking until they suit us.

Ok i just watched a show called the best thing i ever ate. In there it showed a bbq place that done burnt ends on sunday only. What they discribed was cooking the brisket like normal. Seperating the point applying more rub and back in the smoker for 10 more hours. Then they cut them up in small squares to serve. It showed a customer eating them with his hands and the meat just feel apart.

Yup, that's basically BE's, although I don't know about 10 more hours. They'd been overcooked and too tender to slice.

I saw that guy doing the BE's on Diners Dives and Drive ins on Food.

I did exactly like he did, cook the brisky, separate the point from flat, throw the points into a tin foil pan, at 250F on 3rd rack in FEC-100 and 10 hours later <on the nose, done it this way 3 times now) they turn out beyond anything I have ever done before.

Typically in my stick burner, after the brisky was cooked, I would seperate the point from the flat, cube it up, then mix it with bbq sauce in a tinfoil pan and put back on the smoker for 3-4 hours. I tried that in the FEC, but for whatever reason, the meat was still like a sponge and lots of tissue still in it.

The way now, like the fellow on TV, is the best BE I have done. I will take some and throw them in sauce for about an hour if people want them that way, or just cube them up if people want them dry.

Interesting sks,

10 MORE hours? I saw that episode, but haven't done that, just seems awful long for something that's already above 190, but HEY your results spreak.

Tom just made some the other day at my cooking class. We had taken the cooked brisket points off of the flats and put them back on for maybe 3-4 hours. Then Tom chunked them up, put a little more rub and some sauce on them and back in the FEC they went. A short while later the students felt like they were in heavan after eating some of Tom's BEs. I have a hard time seeing 10 hours also but if it works for you, then go for it.

I know it seems that I am speaking like the earth is flat here, but I cannot explain it. 10hrs on the nose now 4 times in a row. I thought there would be nothing left after that long or dry as dry can be, but man, they are good!

Try it out one day. I put 2 points into 9x13x2.5" baking pan.. maybe we are just used to burnt ends with certain textures? I don't like any fat or tissue in my meat, and this seems to solve the problem. They melt in your mouth they are so soft and that's the way we like them around here. I am not sure what the diversity is for BE's like other BBQ has..

Not that we are doubting you, SK, it is just difficult to understand. How much trimming did the person on DDD do to the brisket? A lot of those people never trim their briskets at all which leaves a great deal of fat on the brisket. This might explain some or most of the increased time in rendering the fat out of the point.

So can anyone tell me can i take the point and freeze it till i get 2-3 to do at one time? Thinking of freezing then vacuum sealing. If so how long will this hold?

I wouldn't hold frozen meat more than 6 months. People do longer, but it will really depend on your freezer.

thanks Smokin im thinking no longer than 2-3 months.

Here's a photo of some BE I did recently. Yes, there is grease on the bottom of the plate, but I moved these to a different dish for serving.

I froze them in 1lb pouches and pull a pouch when I want to make beans, or I'll get some out to put on Baked Potatoes.

Good looking burnt ends makes me hungry!

Dang that looks tasty, Smokin!

I have too much other practice meats to go into beans,but I had forgotten how great they would be in potatoes.

Usually ,use pulled pork,or rib tips for the beans.

John will usually point out that with all our briskets,"the Boss" has chinese on speed dial.

Now, I'm thinking Cabot has that hab peppers in white cheddar,that would be the perfect choice.

A little chopped green onions, garlic Texas Toast,and a cold Shiners' Bock-or three.

Sounds like dinner this week.

Let me know what time dinner is served, Tom, and I will there!