Making Burnt Ends?

[jlewis007]

I am planning on making smoked burnt ends this week. I've seen recipes that state to separate the point & flat before smoking for the results for the burnt ends. However, does that negatively impact the flat when I smoke it? I just want to make sure that the flat doesn't need the fat between it and the point to keep it moist.

[HawkerXP]

You can do it either way. but I would think starting with them separated would be the best way. You could trim off the hard white fat that is between the two.

[klflowers]

What the PBC PBC PBC guy said

[OHurley88]

Man, the point is the best part. Don't wast the whole thing on burnt ends! If you are in the mood for some burnt ends and want to be frugal, do a chuck roast the same way you would that beautiful point.

[CaptainMike]

I separate then use this recipe: https://jesspryles.com/recipe/best-e...et-burnt-ends/

[Razor]

Looks good... Just put the flat and point on now (12:30am EST). Fingers crossed. 😁

[Razor]

Oh ya. That recipe WAS good!

[CaptainMike]

My favorite, glad you enjoyed it as well. I'm going to try Dr. Pepper the next time.

[BFlynn]

I separate the flat from point. Make pastrami with the flat. Make burnt ends with the point. Wouldn't do anything different.

[bbqLuv]

I have good results with not separating the flat from the point. And then finishing the burnt ends.
Happy Grilling to you.

[jfmorris]

This is what I do. Smoke the packer whole, and make burnt ends from the point after it is done. Often I just do it the next day with any leftover point.

[OHurley88]

I separate the flat from point. Make pastrami with the flat. Make burnt ends with the point. Wouldn't do anything different.

Heresy!