Anyone try this? I took my 1st stab and brisket burnt ends last week and wondering how the result would be with a PB. I have a pretty good idea as to how I'd go about it...just wondering what an experienced PB BE cook might suggest.
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quote:Originally posted by MaxQ:
Anyone try this? I took my 1st stab and brisket burnt ends last week and wondering how the result would be with a PB. I have a pretty good idea as to how I'd go about it...just wondering what an experienced PB BE cook might suggest.
Maybe some of the most experienced cooks on this forum can offer some insight, but when I judge comps I kinda think of PB money muscle pieces as the equivalent of burnt ends when it comes to texture and succulantness (succulantness is not really a word, but you get my meaning, I'm sure
).Just my 2 cents.
Well it would all come down to temp. For contest? Home? Restaurant?
I think you could achieve it at home by slicing the PB at a lower temp and chunking up the slices. I've done variations of it that way.
I would certainly cut the PB into smaller pieces so you get more bark. And like BE's, you need fat to hold up to the overall oversmoke step.
BUT...
they won't retain the texture of BE if you overcook, they'll turn to mush.
I think you could achieve it at home by slicing the PB at a lower temp and chunking up the slices. I've done variations of it that way.
I would certainly cut the PB into smaller pieces so you get more bark. And like BE's, you need fat to hold up to the overall oversmoke step.
BUT...
they won't retain the texture of BE if you overcook, they'll turn to mush.
quote:I kinda think of PB money muscle pieces as the equivalent of burnt ends
I've seen MM chunks in turn-in boxes that mimic BE's...that spawned the idea.
quote:if you overcook, they'll turn to mush
Was thinking the same. My thought was to pull the meat at 180 and go from there.
I'll give it a try (at home) and report back.
Thanks for the replies.