What if you cubed up a brisket point...

[Jerod Broussard]

like folks are doing with pork belly. And smoked them dudes to dark:30 tenderness...???

Got a hankering for home made pastrami, good lookin' full packers for $1.96/lb, may have to snatch one tonight.

[Henrik]

I believe a scientific experiment is in order Jerod. Put on the white lab coat and start slicing that point

[Potkettleblack]

Imagine it could wind up like burnt ends.

[EdF]

That's what I was thinking.

[Brewmaster]

Tried my hand at burnt ends, had a couple of points in the freezer left over from making burger out of the flats, used AM beef rub, in the PBC for 6.5 hours, wrapped in foil, back on thr cooker for another hour, faux cambro for another hour, melt in your mouth goodness, (SWMBO had some and she doesn't eat BBQ) put in pan with some Kinders Roasted garlic BBQ sauce and a touch of burbon, will do this again Attached Files

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[texastweeter]

I tried that with a chuck. did not turn out as well as either traditionally made burnt ends or the pork belly ones. I think it has too much connective tissue in it. you need to get it over 190 to render it, and with that small a piece of meat, it dries out. I had to pull early even when wet smoking, and they were still chewy.

[Potkettleblack]

Sous vide for 48 hours and worked good for me.

[Huskee]

You've given me a thought. Pastrami burnt ends. Omelettes and burritos containng such, with havarti. Lots of havarti.

[EdF]

I like where this is going.

[texastweeter]

giggity giggity giggity goo....ALLRIGHT!

[Ernest]

Man STOP!!

[JCGrill]

I did it with chuck also. I was pleased with the results, but I didn't get much bark. I was planning to try again at a higher smoker temp. 225 didn't cut it.

[Jerod Broussard]

I like good bark on all sides, something you don't get with conventional burnt ends.

Pastrami bites!!! Oh yeah.

[Potkettleblack]

I cubed about 1.5" cubes, SV at 135x48, shocked, fridged, then rubbed and smoked for bark, sauced and smoked some more. Came out great. Was chuck, tho.

[Brewmaster]

One of them had good bark all sides and the other one had a lot of fat that didn't render, that I trimmed so I ended up with a mix of good bark and medium bark, still melted in your mouth. Had some cold for lunch, still great

[Skip]

I have tried Burnt Ends a few times with only fair success. This post should help. Thanks in advance!

[jgreen]

Sounds great. Never tried burnt ends, other than at a restaurant, but it is on my list.

[Jerod Broussard]

Picked up a 17+ pounder. Has a nice big even "thicknessed" flat. Choice with good toxic, urrr, I mean fatty striations.

[Danjohnston949]

WHAT'S HAVARTI❓❓❓ Some Snooty Eastern Stuff❓❓❓ NEVER HEARD OF IT ‼️❗️❓ 🤗😇🤗

[Brewmaster]

https://en.wikipedia.org/wiki/Havarti

[Danjohnston949]

Brewmaster, Oh S--t, I'm in Deep Doo Doo Now❓ Eunice is 1/2 Dane❗️ Don't Tell Her I didn't or even admit to recognizing a Cheese from the Vaterland ❓ Woe is Me, Oh Me, Oh My❗️ 🤗😇🤗 😚🤔🙃😚😚
From a Backyard Cremator in Fargo ND, Dan

[EdF]

Delicious - buy her some!