Blasphemy Burnt Ends

[BFlynn]

Finally firing up the smoker tomorrow. It's just been too damn hot lately.

Figuring on doing burnt ends.
Anyone do them blasphemy style- cubing the point before smoking?

I don't see why this wouldn't work ....... But half the time when I think something is a great idea, it isn't.

[mgaretz]

Pretty sure this is exactly what you get when order burnt ends in a restaurant these days.

[STEbbq]

It is doable for sure. I think the problem is they are going to cook faster but we have no idea how much faster so without careful monitoring they could quickly become overcooked.

[Jfrosty27]

I do chuck roast burnt ends this way frequently. I don’t see why it wouldn’t work fine with a brisket point. Just keep an eye on them to be sure they don’t get overcooked.

[BFlynn]

Faster is exactly what I'm hoping for. Probably 4 hrs ish

Figure the plan is
1) cut into 1 in cubes
2) run and smoke til about 165f
3) wrap in paper with butter, and brown sugar.
4) about 202f, sauce and hold.


Jfrosty27

​​​​What am I missing?

​​​​​​

[Jfrosty27]

Rather than wrap in paper, I put them in a foil pan and cover with foil to create a braising effect. Add whatever you like. Butter, brown sugar, bbq sauce, or ? Whatever you think. Finish uncovered for the las 30 minutes. Yum.

[BFlynn]

Probably just usey cast iron dutch oven, then. Do you add liquid for braising?

[BFlynn]

Realize that I never actually followed up on this. Came out great. Have repeated several times . Typically 3-4 hrs total.

My go to, with any packer now is to separate the point and the flat. Turn the point into burnt ends. Cure the flat and make pastrami.

Since it's just the two of us, it's perfect because right about the time I'm finished eating the burnt ends, the pastrami is about a day out from being ready to smoke

[bbqLuv]

I cube Pork Belly burnt ends before smoking, search YouTube.
Brisket burnt ends I do not.