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Burnt ends

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    Burnt ends

    Anyone have any tips? i can make a killer brisket. but im not overly happy with the burnt ends. Any tips?

    #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.

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

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

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

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          • 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 😛

          #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.

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