I seem to have found conflicting recommendations/recipes. After cutting up your point into chunks and putting them in a foil pan, do you cover with foil when they go back on the smoker?
Straw poll included but curious as to rationale/reasons either way in the comments.
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.
About meReal name: Aaron
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
I much prefer fatty point slices to burnt ends so I don't make them. I am no help!
I'm with Huskee I love point slices so much that I've never made burnt ends. When we are around the Brisket, I'll ask my apprentice, Sam, "Sam, why do we cook brisket?" The answer is always the same, "to eat/serve point!"
My apprentice Sam does make burnt ends sometimes, and they are tasty! He does not cover.
PaulstheRibList ... in my humble opinion you are missing a marketing opportunity. On your food truck bill burnt ends as... the "Caviar of BBQ" and charge more for it than the flat! Considerably more, like rape and pillage pricing. There is a noticeable difference in the taste.
Breadhead I totally see your stunning idea of the "Caviar of BBQ" as a part of #theRibList lore...and we are filling that opportunity with, you guessed it, Bone-In Beef Short Ribs! Yep - sold out every time we've cooked them (except for this chic event), at $22-26 a Rib! #FerrarriOfBBQMeat
Marketing is a serious sword...🤗 The POWER of suggestion is almost criminal if you use it right. Consumers are looking for direction, suggestions... once you implant A word that moves them in the direction you want to sway them... you win.👍 They relent, you win.😬
John "JR"
Minnesota/ United States of America
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I challenge you to slice a point and to make burnt ends. I might be wrong but... burnt ends win EVERY time. Sepearte the point from the flat and cook the point up higher in the cooker to speed it up some. Pull it at 180°, chop it, soak it in sauce, put it in a tray and smoke it some more... Mmmmm.
An 8-2 vote and one less piece of foil that I need to use up. No cover for the win (with a "why bother with burnt ends in the first place" as a write-in runner up). Thanks all!
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