Burnt ends Preparation (poll)

Discussion in 'Beef' started by rowdyrawhide, May 24, 2011.

  1. Trim the point from the flat before smoking them.

    0 vote(s)
    0.0%
  2. Smoke the whole packer then separate the point after the flat has cooked.

    0 vote(s)
    0.0%
  3. Cube when putting back in the smoker.

    0 vote(s)
    0.0%
  4. Leave the point whole and cube after it has cooked.

    0 vote(s)
    0.0%
  5. Sauce

    0 vote(s)
    0.0%
  6. Rub

    0 vote(s)
    0.0%
  7. Sauce and rub

    0 vote(s)
    0.0%
  8. Other

    0 vote(s)
    0.0%
Multiple votes are allowed.
  1. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    I am interested to see how all of you guys do your burnt ends.  Do you guys trim the point off before the smoke, or wait until the flat is done and trim the point off then?  If you wait till after the flat cooks, does the point come off easier?   Also do you guys rub or sauce or both when putting the point in?  Also do you cube the point before you put it back in or cube afterwards?

    The four packers I have done, I have trimmed the points and froze them, and then done them on another day.  I only used rub on the whole points, and I thought they turned out fantastic.

    Also for you meat cut experts out there are the "points" they sell in the supermarkets really points or are they just the end of the brisket with the point chopped off.  The ones I see around here (Dillons) look like they are the ends of the brisket with point chopped off.  I was told only restaurants can order just true points, is this true?
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Separate before smoking, pull off smoker at 180, cube dust with rub & sauce then back on smoker.
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    I separate it,  smoke it ,add to my rub white sugar it will caramelize the rub

    [​IMG]
     

Share This Page