I went out to dinner with the wife the other day, and had some amazing burnt ends at this brewery/smokehouse in Michigan Brown Iron. I am curious, on how one would do such a thing on the Pit barrel cooker? There seems to be a view techniques I have read on, but just curious how you would do it on the PBC
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After I cook a whole packer I just cube up some of the point, throw it in a foil pan with a little more rub and some bbq sauce and put the pan on the grate. They have always come out great. -
Get a full packer brisket. Trim it down and separate it to the flat and the point. I trim off most exterior fat on the point. You can even the muscle out by slicing the "hump" even with the rest (do not separate) and fold it over. Season and cook the point on the grate (do not hang). When it reaches 170 or higher, take it off, cube it up, season again, place the chunks in a pan and moisten with some beef broth and some BBQ sauce if you want. Seal it up tight and put back on the PBC (or in the oven at this point). Don't let them dry out! Shake the pan periodically to move the chunks around. They are done when there's a crust on the outside, but the meat just melts in your mouth.Comment
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I've done this with Chuck Roast - Cook to probe tender on the PBC grate 203ish, cambro, cube, sauce, and cook till sauce gets dark and sticky. Absolutely delicious.Comment
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Great idea, hogdog6 ! I'm going to try that. I make chuckies more often than I make brisket.
KathrynComment
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Experimented with this a couple weekends ago, as burnt ends are somewhat of a staple of KC 'que so I feel like I should learn then master them. It's a weakness in my game that had to be corrected! I used "faux" recipes for both because 1) I had to adapt the recipes I found to the PBC and these seemed the easiest way to do that, and 2) if I'd have messed up an entire tip of a brisket doing it the traditional way I'd have been pi- ahem, "righteously proturbed". :-)
Going to post links to the recipes I adapted, but since I'm a neophyte here in The Pit y'all might have to copy and paste into a browser to check em out.
Saturday Experiment - Beef Burnt Ends: Used a chuck roast instead of a brisket tip. Cooked to temp in the PBC, let it rest under tented foil for a half hour. Cubes, sauced, hit em with a little more rub then finished em in the oven at 250 degrees until the sauce got tacky.
Deviation: I didn't own a cookie cooking rack, so when I finished em in the oven I just put them in the bottom of a tinfoil pan.
Results: Good, but not great. They came out a bit dry (a failing common in beef burnt ends), and since I cubed the meat after smoking in the PBC they had the bark on only one side per cube. Flavor was good however, and my fears that they would come out more "pot roast-y" instead of "beef burnt end-y" due to using chuck roast instead of a brisket tip turned out to be unfounded.
Grade: C+. While not perfect, they were edible and I was pleased with the results. Plenty of room for improvement (isn't there always?) and now I've got a baseline to build off on future attempts.
Sunday Experiment - Pork Burnt Ends: used country style pork ribs instead of pork butt. I learned in my research that country style pork ribs ARE for all intents and purposes pre-sliced pork butt, and the ribs are just easier to work with. Followed pretty much the same method of cook as the beef burnt ends the day before, except I pulled the ribs out of the PBC at 185-ish, cubed em up with no rest, and took them to 205 in the oven.
Deviation from yesterday's deviation: ran to Bed Bath & Beyond before I started the cook to buy some cookie cooling racks, which fit nicely on the cookie sheets I finished them on (instead of the foil pan I used previously).
Results: Super yum! Super flavorful, juicy and darn near melt in your mouth tender. Whether the difference between these and the beef burnt ends was something in the cook (pulling the pork from the PBC a little early), the fact that pork is more forgiving than beef, or some combination is yet to be determined.
My only gripe is one of the same ones as the beef burnt ends - cubing after the PBC only leaves you with on side of each cube barked / ringed. I'm going to have to do a little backyard engineering to figure out how to cube em before putting em in the PBC but hey, that's what beautiful weekends are for. :-)
Grade: B+. While there is a bit of room for improvement, I think this one will take just minor tweaks before I have the family fighting for em.
Sorry for the the lack of links, typing this out on my phone and apparently I saved the links on my iPad. I'll try to edit this and include the links later tonight.
Happy smoking,
GComment
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I just did my first packer, and turned some of the point into burnt ends (Musings on a fine brisket cook https://pitmaster.amazingribs.com/fo...e-brisket-cook ). I simply cooked the brisket until probe tender and it rested in a cambro for over 3 hours. I removed the point and cubed some of it up. Added a bit more rub to them, and then tossed them into a cast iron pan with some rendered fat from the brisket trimmings. Cooked them until they browned nicely on all sides and then threw in some bbq sauce and let them cook a bit more until the sauce got gooey and sticky. That was it. One of my guests said "don't need no teeth to eat these"! Simpy melted in your mouth.
Never thought about trying this with chuckies, but I sure will next time I cook one!!Comment
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Whole lotta' like!Comment
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Just cooked my first brisket on the PBC. It was a 12 lb choice that I trimmed down and dry brined over night and about an hour before cooking seasoned with PBC All Purpose. Loaded the PBC with charcoal (non OCD method) and following Noah's instructional videos on PBC's website on how to light the charcoal I hung my brisket almost immediately after dropping my starter charcoal into the pit. I watched my temps and after about 3 hours the meat reached 170 degrees. I was planning on crutching the brisket but noticed the temp move from 170 to 173 after about 5 minutes. I first thought it was a fluke that the meat was not going to stall but it steadily rose to 180 and after about 4 hours it reached 190. I pulled the brisket off, wrapped and placed it in and ice chest for about an hour while I was preparing all of the sides. Bark was perfect and meat was very tender and flavorful. I may have over salted the meat during the dry brine. My wife and family thought it was perfect and I am on schedule to cook another one this weekend. This was by far the easiest brisket smoke that I have ever done. Not sure if the lack of stall was just a one time thing or not but will find out this weekend.Last edited by tjguidry; February 16, 2017, 04:34 PM.Comment
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Sometimes I smoke a brisket on the PBC and don't get a stall, or at least not much of one. It also happens on my WSCGC. I seldom wrap a brisket, especially if there is little/no stall. Usually that only happens with a flat, not a packer.
Was it probe tender at 190? (I'm guessing it was.) Is that why you took it off then instead of 198-203? Just curious.
KathrynComment
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I seem to recall reading somewhere on amazing ribs that 190 was the target temp for brisket. That is why I pulled it off.
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I am probably going to try this method/recipe soon (of course adjusted for the PBC), seems interesting:
​​​​​​https://www.cookscountry.com/recipes...h_experience_1Comment
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I saw that episode and thought about doing something like it. Interested to see how you do.Comment
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I was short on time (poor planning) and only brined for 1 hour. They went on the PBC naked for 3 hours, then wrapped in foil for 1 hour on the PBC and rested about 30 mins. Some of the meatier parts were good but others were dry. If I try it again I will plan better and brine the full 2 hours and probably only run them 2 hours naked, and let rest longer.Originally posted by hogdog6 View PostComment
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Thx for the post.Comment
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