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Old 01-29-2007, 01:53 PM   #1
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Burnt Ends

I'm working on my brisket. Specifically, I'm working on Burnt Ends. What is the process for producing great Burnt Ends? Does it include another rub, sauce, or spice?

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Jack
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Old 01-29-2007, 02:19 PM   #2
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Cook brisket until flat is done. Separate point from flat and return point to cooker for 2 - 4 hrs. Chop and toss with you favorite sauce. Either serve at once or place in pan with more sauce and return to cooker until sauce is hot and time to serve.
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Old 01-29-2007, 02:54 PM   #3
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Thanks Finney,

Would you re-season the point before you put it back on the cooker? Do you recomend heavy, light, or no smoke at all? What style of sauce do you believe burnt ends should be soaked in? Should I sauce/glaze the point at anytime during the 2-4 hours?

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Old 01-29-2007, 02:56 PM   #4
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Is it ok to put the point back on the pit after resting with the flat intact?
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Old 01-29-2007, 03:17 PM   #5
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Quote:
Originally Posted by Cliff H.
Is it ok to put the point back on the pit after resting with the flat intact?
Yes.
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Old 01-29-2007, 03:24 PM   #6
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Quote:
Originally Posted by Jack W.
Thanks Finney,

Would you re-season the point before you put it back on the cooker? Do you recomend heavy, light, or no smoke at all? What style of sauce do you believe burnt ends should be soaked in? Should I sauce/glaze the point at anytime during the 2-4 hours?

Good Q!

Jack
I would reseason at least the area where it was attached to the flat and cook with that side up.

You are basically cooking most of the moisture out of the point to get burnt ends, so the flavors will be intensified during the process. The sauce softens the meat back up some.

I've tasted your brisket sauce and that should be dandy. Or you could use some Stubbs or SBR's.
Or dare I say it..... Cattleman's No, I can't say that.
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Old 01-29-2007, 04:21 PM   #7
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Thanks again Finney,

If I'm planning on making burnt ends rather than chopped beef from the deckel, do you still recomend using foil during the cook?

I'm also interested in the hot and fast brisket technique and I'm questioning whether the burnt ends from that technique are still as "good" as those that can be made from a low and slow process?

Good Q!

Jack
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Old 01-29-2007, 05:47 PM   #8
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[quote=craig castille]
Quote:
Originally Posted by "Jack W.":195rof6j
Thanks again Finney,

If I'm planning on making burnt ends rather than chopped beef from the deckel, do you still recomend using foil during the cook?

I'm also interested in the hot and fast brisket technique and I'm questioning whether the burnt ends from that technique are still as "good" as those that can be made from a low and slow process?

Good Q!

Jack
No difference on the burnt ends....just figure 1-2 hours tops if cooking at 350 lid.[/quote:195rof6j]

350 lid

Good Q!

Jack
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Old 01-29-2007, 06:49 PM   #9
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The key to 'good' burnt ends is to make sure all the fat is rendered. Too many Q joints here who use real brisket points tend to be in a rush for some reason and they are real fatty, HUGE disappointment since they cost an arm and a leg.

As far as re-seasoning them, I would just say a good Q sauce will give them the flavor you want, no need to add more rub to 'em.
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Old 01-30-2007, 05:26 AM   #10
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Quote:
Originally Posted by Jack W.
Thanks again Finney,

If I'm planning on making burnt ends rather than chopped beef from the deckel, do you still recomend using foil during the cook?

I'm also interested in the hot and fast brisket technique and I'm questioning whether the burnt ends from that technique are still as "good" as those that can be made from a low and slow process?

Good Q!

Jack
Did I recommend using foil? LOL Just kidding.

Well, to answer your question.... 100% of you brisket cook is trying make sure that the flat turns out tender and jucy. So do whatever it takes to reach that end. Making burnt ends is a secondary process anyway and should be treated as such.

The hot and fast technique interests me also and will try it one day soon. But even then, the flat is the part you have to worry about and should focus on. If the flat is jucy and tender, you can cook the point longer to get more fat out of it.
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