Beware of resturaunts who display burnt ends on the menu without the terms "when available"

Truth.

There are only so many ends on a brisket.

I learned a long time ago that there isn't "a way" to do barbecue. If there was a holy grail, the pros would've figured it out by now.

Even guys like Myron Mixon (who is the mouthiest, know it all prick around) don't win every time out. The guys that have been barbecuing professionally for 30 years still tinker with how they do it.

I think there are certainly verified truths out there...I guess. But shit like "put on hot vs. cold" isn't one of them. Fat up vs. fat down isn't either. There are ways to do it and then there are ways I do it. There are a ton of people that do a better job than me and ultimately our NOLA friend may end up one of them. But there are still things that he can take away from my method if he so chooses and there are a bunch of things I can learn from other guys.

That's what makes it fun. Unless you're Myron Mixon. Then you have fun calling everyone else an asshole for not doing it exactly like you do. That or you accuse them of 'stealing' from you because they combined pepper and paprika and that's what you did last week.

I ****ing hate Myron Mixon.

How'd you manage that? I've never even attempted to make burnt ends from the flat because I never figured there'd be enough fat in there to really crisp them up.

I'll smoke a brisket, pull it when it's done, cut off the point, smoke it for another hour, chop it, put it back over a higher heat for another hour, then call it. I figured that would dry the hell out of the flat.

Run it heavily in equal parts salt, pepper, garlic powder. Gring up a few tablespoons of rosemary and put it in the rub. Smoke it, fat side up till it hits a 175 degrees. Pull it off and separate the flat. Foill both and take it to 197. It'll be like butta. Let it rest 15 minutes. Slice the flat and make the point into burnt ends

Sorry, but I don't share this kind of information.

**** you, Myron.

Right. I'll bet you don't even know how to light charcoal without a liter of chemicals.

Keep as much of the fat cap as you can. Do it like you suggest, but at the point where you're chopping it, chop it all up and mix it together.

Not the best burnt ends I've made, but it was still pretty damn good.

I was flipping channels the other night and I saw the tail end of a BBQ show where they made burnt ends in longer strips wrapped in bacon. The host was going on and on about how good they were. Not sure how they made them but it was a very interesting concept.

Sounds great...but then bacon makes everything sound great

Salt, pepper, smoke, 210 degree heat, 180-190 internal temp, done.

Finding a good piece of meat to begin with is the real challenge IMHO.

DT

I saw that.

Fap.

:LOL:

Yeah, those guys are -almost- as bad as Saints fans who insist Bountygate never happened.

DT