Food and Drink Burnt Ends - Love 'em or hate 'em? - Page 8

**Fire Me Boy!** · 01-30-2009, 12:53 PM

So... what say you, Planeteers? What is your take on the smoky, chewy little bits of barbecued manna from heaven?

burt · 01-31-2009, 10:15 AM

Quote:

Originally Posted by Demonpenz

they are really good, I can't think of a place I didn't like them at. I don't even remember the first time I went to bb's but I order those every time

Bates City BBQ has poor burt ends....

**Reaper16** · 01-31-2009, 11:08 AM

Quote:

Originally Posted by Coogs

Question on the burnt ends.

If the burnt ends are the best part of the brisket, and you make them by cubing the point, mix in some BBQ and some rub and put them back on the grill for another couple of hours, has anyone tried... or what happens if you would try and do the same thing with some of the flat of the brisket?

...

Coogs · 01-31-2009, 02:39 PM

Quote:

Originally Posted by Reaper16

...

Never made them before. Made brisket a few times. Going by the link earlier in this thread...

http://buckymcoinkumsbbq.com/wordpre...ng-burnt-ends/

... it appears that is the way they are made.

I am open to other suggestions.

**Fire Me Boy!** · 01-31-2009, 02:44 PM

Quote:

Originally Posted by Coogs

Question on the burnt ends.

If the burnt ends are the best part of the brisket, and you make them by cubing the point, mix in some BBQ and some rub and put them back on the grill for another couple of hours, has anyone tried... or what happens if you would try and do the same thing with some of the flat of the brisket?

The flat isn't fatty enough. Has to be the point.

And it's not just cubed point. You basically shave off the burnt ends, then the point can be used as for other brisket, or, as I've done before, put back in the smoker for more burnt ends.

**Reaper16** · 01-31-2009, 02:51 PM

Quote:

Originally Posted by Coogs

Never made them before. Made brisket a few times. Going by the link earlier in this thread...

http://buckymcoinkumsbbq.com/wordpre...ng-burnt-ends/

... it appears that is the way they are made.

I am open to other suggestions.

I'm just a stickler for terminology sometimes. Unless you were making a coded reference to sauce, "mix in some bbq" didn't make sense to me. Also, I guess you were probably using "grill" as synonymous with smoker.

Coogs · 01-31-2009, 02:53 PM

Quote:

Originally Posted by Reaper16

I'm just a stickler for terminology sometimes. Unless you were making a coded reference to sauce, "mix in some bbq" didn't make sense to me. Also, I guess you were probably using "grill" as synonymous with smoker.

Sorry! Yes and yes to both questions.

**Reaper16** · 01-31-2009, 02:54 PM

Quote:

Originally Posted by Coogs

Sorry! Yes and yes to both questions.

I was just being a curmudgeon.

Sweet Daddy Hate · 01-31-2009, 03:03 PM

Quote:

Originally Posted by Reaper16

I was just being a curmudgeon.

It wouldn't be genuine, but I guess you could technically filet and cube a brisket, rub each piece and give it a whirl.

It pains me to type that.

**Fire Me Boy!** · 01-31-2009, 03:07 PM

Quote:

Originally Posted by Darth CarlSatan

It wouldn't be genuine, but I guess you could technically filet and cube a brisket, rub each piece and give it a whirl.

It pains me to type that.

No, you couldn't. The key to brisket is low and slow. If you cook it quickly, the meat will be tough as leather. You don't treat cheap cuts of meat like steak. Likewise, you wouldn't slow smoke a filet mignon or a strip steak. Don't try to grill brisket.

Sweet Daddy Hate · 01-31-2009, 03:44 PM

Quote:

Originally Posted by Fire Me Boy!

No, you couldn't. The key to brisket is low and slow. If you cook it quickly, the meat will be tough as leather. You don't treat cheap cuts of meat like steak. Likewise, you wouldn't slow smoke a filet mignon or a strip steak. Don't try to grill brisket.

I was referring to smoking.

Coogs · 01-31-2009, 06:34 PM

Quote:

Originally Posted by Fire Me Boy!

No, you couldn't. The key to brisket is low and slow. If you cook it quickly, the meat will be tough as leather. You don't treat cheap cuts of meat like steak. Likewise, you wouldn't slow smoke a filet mignon or a strip steak. Don't try to grill brisket.

Fire Me Boy,

My question was this...

After you are done smoking the brisket, apparently the burnt ends require some further work in the kitchen followed by a return trip to the smoker for a couple of hours.

If you do the same to the flat of the brisket as you do to the point of the brisket do you get the same results as burnt ends? Or is that a waste of meat and time?

Demonpenz · 01-31-2009, 08:32 PM

anyone had smokin joe's burnt ends my friend says they are good. I think he is a rook

rocks · 01-31-2009, 08:55 PM

They are soooo good!!!! Sultan of Smoke has great burnt ends in Joplin. Some other places sometimes try to give you just a piece of burnt something and not the true brisket end.

**Fire Me Boy!** · 01-31-2009, 11:59 PM

Quote:

Originally Posted by Coogs

Fire Me Boy,

My question was this...

After you are done smoking the brisket, apparently the burnt ends require some further work in the kitchen followed by a return trip to the smoker for a couple of hours.

If you do the same to the flat of the brisket as you do to the point of the brisket do you get the same results as burnt ends? Or is that a waste of meat and time?

Waste of meat and time. The flat will just become an over-cooked, mushy, dry mess. Overcooked flat is not good. The meat/fat composition of the flat is not the same as the point. The point has a lot more fat, which in the advanced cooking stages keep it moist and soak up more smoke.

Coogs · 02-01-2009, 10:09 AM

Quote:

Originally Posted by Fire Me Boy!

Waste of meat and time. The flat will just become an over-cooked, mushy, dry mess. Overcooked flat is not good. The meat/fat composition of the flat is not the same as the point. The point has a lot more fat, which in the advanced cooking stages keep it moist and soak up more smoke.

Thank your FMB!

I have a brisket on the smoker now, and am going to try the Bacon Explosion this afternoon as well. We have a party thrown together at our house today for the game, and I am going to hopefully spoil all of our guests with your creations.

Thanks again, and enjoy the game!

View Poll Results: ???
Love 'em; can't get enough.	102	61.82%
Every now and again, but I have other favorites.	40	24.24%
Do Not Want	7	4.24%
WTF is a burnt end?	16	9.70%
Voters: 165. You may not vote on this poll

01-30-2009, 12:53 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Burnt Ends - Love 'em or hate 'em? So... what say you, Planeteers? What is your take on the smoky, chewy little bits of barbecued manna from heaven?
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01-31-2009, 08:32 PM	#117
Demonpenz Woman should only make babies Join Date: Nov 2003 Location: Apartment "G UNIT!" Casino cash: $2992136	anyone had smokin joe's burnt ends my friend says they are good. I think he is a rook __________________
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01-31-2009, 08:55 PM	#118
rocks Box of Rocks Join Date: Aug 2004 Location: Joplin Missouri Casino cash: $10004900	They are soooo good!!!! Sultan of Smoke has great burnt ends in Joplin. Some other places sometimes try to give you just a piece of burnt something and not the true brisket end.
Posts: 315