how to make burn ends

Discussion in 'Beef' started by mudduck, Jul 6, 2010.

  1. mudduck

    mudduck Smoking Fanatic

    i know you used the point of the brisket so what do u do now

    thanks for your imfo
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    When you pull the brisket from the smoker, seperate the flat from the point. Cube the point into 1 inch cubes, dust them with more of your brisket rub and put them back into the smoker. Let them smoke for another couple of hours-they should be pretty dark if not almost black at this point (thus the term 'Burnt Ends') pull them and enjoy!

    Some will apply que sauce to the cubes to help carmelize the ends, but I like 'em naked.
     
    Last edited: Jul 6, 2010
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I agree with Dutch. I also let them stay in the smoker till theyr are really well done. Then you take them out and they are really really good and just melt in your mouth tender too.
     
  4. mudduck

    mudduck Smoking Fanatic

    thanks dutch
     

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