I have a brisket point that I seperated from a fully smoked competition brisket. It was cubed then frozen. After fully defrosting in the refrigerator, any suggestions on how to take those cubes to full-on burnt ends?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'd just pick right up with the recipes: add a little rub to them, fry 'em in some beef tallow or fat if you have any on hand (or bacon fat), if not then use a little oil, fry until a little crunchy. Then drain the oil/fat and add sauce to the skillet and fry again. Here's Meathead's if you don't have a recipe: https://amazingribs.com/brisket-burnt-ends/
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