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Burnt ends question

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  • cemushr
    Club Member
    • Jun 2017
    • 28
    • Downs, IL
    • Mush


      Hardware
      GMG DB
      Weber Kettle 22"
      Fiesta Blue Ember Gas - about to be taken out back and shot
      Maverick ET732 - ordered and rocketing to casa de la Mush


      Preferences
      Beer - Give me an IPA...the hoppier, the better!
      Wine - Napa Cab Sauv or Russian River Pinot Noir
      Scotch/Whiskey - Oban or Jameson

    Burnt ends question

    Hey all...I'm in the middle of attempt #2 at a brisket and am going to try burnt ends with the point. Anyone willing to let me know what temp you would pull the point off to rest/ cube? I'm planning on following the book's method of frying up in fat and coating with some sauce

    Thanks!

    Mush
  • cemushr
    Club Member
    • Jun 2017
    • 28
    • Downs, IL
    • Mush


      Hardware
      GMG DB
      Weber Kettle 22"
      Fiesta Blue Ember Gas - about to be taken out back and shot
      Maverick ET732 - ordered and rocketing to casa de la Mush


      Preferences
      Beer - Give me an IPA...the hoppier, the better!
      Wine - Napa Cab Sauv or Russian River Pinot Noir
      Scotch/Whiskey - Oban or Jameson

    #2
    Just read BNorem's post from a couple of days ago...will pull when the flat is probe tender. Wish me luck!

    Comment

    • phoccer
      Founding Member
      • Jul 2014
      • 329
      • Kansas City, MO
      • Weber Kettle Premium 22 w/SnS & DNG
        PBC w/PBC custom chimney starter and attachable ash pan
        Pitmaster IQ 110
        Maverick ET-732
        Thermapen MK4
        Boulevard Wheat(Gotta support the hometown brewery)

      #3
      Photos when you have them please.

      Comment


      • cemushr
        cemushr commented
        Editing a comment
        Will do!
    • cemushr
      Club Member
      • Jun 2017
      • 28
      • Downs, IL
      • Mush


        Hardware
        GMG DB
        Weber Kettle 22"
        Fiesta Blue Ember Gas - about to be taken out back and shot
        Maverick ET732 - ordered and rocketing to casa de la Mush


        Preferences
        Beer - Give me an IPA...the hoppier, the better!
        Wine - Napa Cab Sauv or Russian River Pinot Noir
        Scotch/Whiskey - Oban or Jameson

      #4
      Then again...I posted this late in the smoke. Flat's at 180, and point's at 191. Probe tender on the point, since it looks like it will be done first?

      Comment

      • cemushr
        Club Member
        • Jun 2017
        • 28
        • Downs, IL
        • Mush


          Hardware
          GMG DB
          Weber Kettle 22"
          Fiesta Blue Ember Gas - about to be taken out back and shot
          Maverick ET732 - ordered and rocketing to casa de la Mush


          Preferences
          Beer - Give me an IPA...the hoppier, the better!
          Wine - Napa Cab Sauv or Russian River Pinot Noir
          Scotch/Whiskey - Oban or Jameson

        #5
        Burnt ends done. Didn't even wait to put them in the Cambro. Oh, Baybee those were good!!

        Flat is off and in the cambro for our second supper. Click image for larger version

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Views:	20
Size:	1.96 MB
ID:	377056

        Comment

        • cemushr
          Club Member
          • Jun 2017
          • 28
          • Downs, IL
          • Mush


            Hardware
            GMG DB
            Weber Kettle 22"
            Fiesta Blue Ember Gas - about to be taken out back and shot
            Maverick ET732 - ordered and rocketing to casa de la Mush


            Preferences
            Beer - Give me an IPA...the hoppier, the better!
            Wine - Napa Cab Sauv or Russian River Pinot Noir
            Scotch/Whiskey - Oban or Jameson

          #6
          Well...burnt ends were awesome...the flat...still dry. I took it off when IT hit around 193 and had it in the cambro for just under 2 hours before serving it. I injected with beef broth before starting the smoke, and I pushed it through the stall without wrapping it. It was better than the first attempt, but it's still not where I want it to be. I could try wrapping it in the stall to see if that helps next time, but I'm still not entirely sure that it would help.

          Comment

          • Mudkat
            Club Member
            • Feb 2017
            • 2088
            • At a river near me, MD
            • Weber Smokey Mountain 14.5"
              Weber 22" Kettel
              Weber Smokey Joe (2)
              One Grill 45" Rotisserie
              Lodge 5 qt. Dutch Oven
              Lodge 10.5" Double Loop Skillet
              Cast Iron 9" Skillet
              Cast Iron 12" Skillet
              Weber 22 Grill Grates
              Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

            #7
            They look awesome!

            Comment

            • kmhfive
              Club Member
              • Mar 2017
              • 2988
              • Northern Illinois
              • Weber Kettle -- 22.5" (In-Service Date June 2015)
                Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                Pit Boss 820 (Retired)
                GMG Jim Bowie WiFi (In-Service Date April 2017)
                Maverick ET-733
                Fireboard
                Home-brewer

              #8
              Burnt ends look incredible! When you pulled the flat, was it probe tender? They need a minimum of 2-hours rest to start getting juicy. I've gone up to 4. Also, I've considered wrapping after the stall, when there is decent bark, like 180-190F to retain some moisture. But still need that Cambro time!

              Comment


              • cemushr
                cemushr commented
                Editing a comment
                Probe tender...yep! I'll consider it lesson-learned on not holding it long enough in the cambro. Thanks for all the advice, everyone!
            • fzxdoc
              Founding Member
              • Jul 2014
              • 5391
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks), named Pretty Baby
                Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                Adrenaline BBQ Company Gear:
                SnS, DnG, andLarge Charcoal Basket, for WSCGC
                SnS for 22" Kettle
                Elevated SS Rack for WSCGC
                SS Rack for DnG
                Cast Iron Griddle
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Gear:
                Extreme BBQ Thermometer Package
                Additional control unit
                Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Gear:
                Thermapen MK5 (pink)
                Thermapen MK4 (pink too)
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                Temp Test 2 Smart Thermometer
                Extra Big and Loud Timer
                Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer

                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker

                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic Series:
                8" Chef Knife
                6" Chef's Knife
                Gokujo Boning and Fillet Knife
                3 1/2 inch Paring Knife

              #9
              Some flats are just plain dry no matter what you do to them, which is why I always inject with Butcher BBQ phosphate mix for extra insurance. But somewhat dry 'Q is still good chopped with sauce for sammies.

              Kathryn

              Comment

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              2021 Meat-Up In Memphis Canceled

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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