Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Burnt ends

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • jrobertson50
    Former Member
    • Jul 2014
    • 100

    Burnt ends

    Anyone have any tips? i can make a killer brisket. but im not overly happy with the burnt ends. Any tips?
  • boftx
    Founding Member
    • Jul 2014
    • 852
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    #2
    When I "crutch" a brisket I use an aluminum pan. When it is time to crutch, I slice off about 1" on of both sides of the hunk length wise, then cube it, and put those in the pan. I usually put some butter and a drizzle of molasses on the main hunk and cover tightly with foil. I can tell you now that those cubes just melt in your mouth. You can add a bit of extra rub to them or even roll them in something different before putting them in the pan with the brisket.

    I know a lot of people use the point to make burnt ends, but I'm old school on that and think the point is way too tasty to use for that.

    Comment

    • jrobertson50
      Former Member
      • Jul 2014
      • 100

      #3
      thanks for the advice. i re-read meatheads article as well. i will try both ways this weekend.

      Comment

      • scottranda
        Charter Member
        • May 2015
        • 1864
        • Charlotte, NC

        #4
        Bumping this thread because I'm making burnt ends today. Any tips or tricks are appreciated.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13669
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #5
          Burnt ends?? Well, when my wife cooks - er, never mind...

          Comment


          • scottranda
            scottranda commented
            Editing a comment
            I'll leave that one alone! Although, I saw a nice burnt ends pizza a few weeks ago from you 😛
        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9943
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #6
          The key for me is too cube up soon to be burnt ends from the point and cook them dudes until I can easily pull apart by hand. Then I sauce and caramelize.

          Comment


          • scottranda
            scottranda commented
            Editing a comment
            Cube them around 170 IT? Sauce them and back on grill at 250 for 2 hours? That was my original plan.

        Announcement

        Collapse

        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
        See more
        See less
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Meat-Up in Memphis