- Mar 23, 2009
- 436
- 325
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.
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.