I have some guests coming over from out of town, and I promised I'd cook some brisket. With my Kamado Joe, Meathead's recipe, and a fireboard thermometer, I consistently make a good brisket.
But how do you make burnt ends? In the past, I've first cooked the whole brisket and then just eaten most of the flat that day. Then for leftovers, I'd cut up the already-cooked point into cubes and sauté them in fat and bbq sauce. That turns out great, but is there a better way to prepare them to eat On the first day when the flat is hot off the grill?
But how do you make burnt ends? In the past, I've first cooked the whole brisket and then just eaten most of the flat that day. Then for leftovers, I'd cut up the already-cooked point into cubes and sauté them in fat and bbq sauce. That turns out great, but is there a better way to prepare them to eat On the first day when the flat is hot off the grill?
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