Burnt Ends - 1st attempt - Qview

Discussion in 'Beef' started by bud lite, May 5, 2009.

  1. bud lite

    bud lite Smoke Blower SMF Premier Member

  2. bud lite

    bud lite Smoke Blower SMF Premier Member

    Some with BBQ sauce. Some with worchester sauce.
    Back into the smoker for 2 hours.
    Attachment 21108

    Finished product.
    Attachment 21109

    BBQ sauce on left. Worchester sauce on right.

    It was good for a first try.
    A learning experience.
    More to come.
    [​IMG]
    [​IMG]
     
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

  4. bud lite

    bud lite Smoke Blower SMF Premier Member

    Good. Tender. A little dry. Needed more sauce.
    I preferred the BBQ sauce over the Worchester sauce.

    Not sure the Tri-Tip was the best choice for burnt ends.
    Open to suggestions.
     
  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Ya, I've seen others use BBQ sauce for the final smoke....just a matter of taste. Never seen a tri-tip used for burnt ends....ya did a nice job on em!!
     
  6. trapper

    trapper Smoke Blower

    First of all, what you posted looks real good to me. I have a question about the link to Big Al's burnt ends though. I am a brisket newbie so this confused me:
    Do you slice the point for regular brisket but use the "scraps" for burnt ends or do you use the whole point or the whole flat cubed up for the burnt ends?
    Sorry, told you I was a nube.
     
  7. bud lite

    bud lite Smoke Blower SMF Premier Member

    Not to speak for BigAl, but, I thought he meant to use the whole point for burnt ends.
    BigAl has a phone number in his post for more info.
     
  8. scubadoo97

    scubadoo97 Smoking Fanatic

    That was my understanding as well. The point is cut up into cubes for burnt ends and the flat is sliced as usual.
     
  9. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Yup, you guys got it right...cube up the point and back in the smoker.
     
  10. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    nice job Bud...
     
  11. papoo

    papoo Fire Starter

    I'm a noob too, so HI!

    Looks to me like he made burnt ends from the entire point, and sliced the entire flat. Two birds, one stone.

    A man after my own heart, too - a few sices of flat as a midnight snack![​IMG]
     
  12. iadubber

    iadubber Meat Mopper

    I make ends with chuckies. A little more fat in the cut. I'll smoke the whole chuck until about 150 degrees, pull it out and cube it, put more rub on it and smoke the chunks for another couple of hours.
     
  13. bud lite

    bud lite Smoke Blower SMF Premier Member

    Thanks. I have been wondering about doing burnt ends with a chuck roast.
    You have given me the encouragement to try it.
     
  14. scubadoo97

    scubadoo97 Smoking Fanatic

    Bud lite, nice looking burnt ends. I've been waiting to try this on the next brisket. Iadubber, nice suggestion on the chuck.
     
  15. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Gonna have to try it with a chuckie...Thanks!!
     
  16. jamesb

    jamesb Smoking Fanatic

    I love burnt ends! I always do it with the point from a smoked brisket... yours look great!

    Here is a pic of some of mine... I cube the smoked point, add more rub and toss in a bit of sauce and then back into the smoker for several hours...
     
  17. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    You never know until you try. [​IMG] Looks good.
     
  18. iadubber

    iadubber Meat Mopper

    Yep, they turn out pretty decent!

    Part way through
     

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