Quote:
Originally Posted by lewdog
Alright, virgin question.
How can I go about just making burnt ends?
Those looks fantastic by the way.
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Traditional burnt ends are made from the fattier piece of the brisket called the point. You can try asking your butcher if they'll sell you just the brisket point, that way you don't have spend on a whole brisket. I know a few places around here that will do it.
Those in my pic I made from pork belly, which is a cheaper alternative but not as good as brisket burnt ends, imo. Still a very tasty options, especially if you find pork belly on sale like I did though. Obviously they have a more bacon less beef flavor than brisket ends. For those, I just cubed the pork belly, rubbed, and smoked at 250F for 2.5-3 hours until they had a nice bark. I moved them to the aluminum pan, added some sauce and put them back on covered for an hour.