Burnt ends quandry

Discussion in 'Beef' started by krj, Mar 9, 2016.

  1. krj

    krj Fire Starter

    So, for whatever reason I've been craving burnt ends lately. Okay, the reason is barbecue is amazing, and burnt ends are barbecue, therefore burnt ends are amazing. I kinda got this odd idea after watching some cooking show, but I can't remember for sure because I watch so many different shows. On said show, the restaurant they were at took their brisket raw, sliced it into what I'd say were 2 to 3 inch wide "slabs", did their brine/marinade/seasoning/whatnot, and then cooked them.

    So this got me to thinking about using this technique of slabbing out a brisket to expose more surface area to rub/smoke, cook as normal, cube/reseason, and throw back in for more smokey goodness.

    Thoughts, opinions, first hand experiences? Surely I'm not the first to stumble upon this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I don't know why that wouldn't work. Cutting up a brisket would just shorten the cook time.

    However burnt ends are made from the point.

    So you would want to keep the point separate for the burnt ends.

    Last edited: Mar 9, 2016
  3. jbills5

    jbills5 Meat Mopper

    The same is done with pork "burnt ends". People will use country style ribs (the ones cut from a pork butt) and cook them that way and then cube them and glaze them like burnt ends.

    As SmokinAl said, make you you do this from the point only.

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