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Making Burnt Ends?

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  • CaptainMike
    commented on 's reply
    My favorite, glad you enjoyed it as well. I'm going to try Dr. Pepper the next time.

  • Razor
    commented on 's reply
    Oh ya. That recipe WAS good!

  • Razor
    commented on 's reply
    Looks good... Just put the flat and point on now (12:30am EST). Fingers crossed. 😁

  • jfmorris
    commented on 's reply
    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
    replied
    Originally posted by BFlynn View Post
    I separate the flat from point. Make pastrami with the flat. Make burnt ends with the point. Wouldn't do anything different.
    Heresy!

    Leave a comment:


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

    Leave a comment:


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

    Leave a comment:


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

    Leave a comment:


  • OHurley88
    replied
    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.

    Leave a comment:


  • klflowers
    replied
    What the PBC PBC PBC guy said

    Leave a comment:


  • HawkerXP
    replied
    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.

    Leave a comment:


  • jlewis007
    started a topic Making Burnt Ends?

    Making Burnt Ends?

    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.

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