Burnt ends help needed - BBQ Central

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Old 10-22-2009, 06:16 PM   #1
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Burnt ends help needed

I have a friend to whom I made the mistake of serving some burnt ends a few weeks ago just to use up a brisket point and now she wants more, more, more. Like most folks, I make them from the brisket point, but I'm not always cooking a brisket with an available point. Any suggestions as to what other meat would work well that I could make her - eg the entire brisket, chuck, etc?
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Old 10-22-2009, 06:38 PM   #2
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Cook a chuck down to tender then chop it up and do it like burnt ends. I don't know what the prices for brisket are where you live but a lot of times I can get chuck cheaper here.
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Old 10-23-2009, 09:54 AM   #3
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Images seem to be gone but heres some info for ya from a post

http://www.bbq-4-u.com/forum/viewtopic.php?t=18111
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Old 10-23-2009, 01:06 PM   #4
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Never had any luck with burnt ends. I love them, only time I get them is at Oink from Mark (misfits of meat) Just missing the right thing to do, and when to do it. He has told me a hundred times, but still I can't get them right.

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Old 10-23-2009, 02:37 PM   #5
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Kobe Beef...definitely.

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Old 10-23-2009, 02:49 PM   #6
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Quote:
Originally Posted by ScottyDaQ
Kobe Beef...definitely.

Of course, why didn't I think of that.
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Old 10-23-2009, 04:24 PM   #7
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I agree on Chuck... should be fine. See if you can get a "chuck arm roast". That seems to have the most fat like a point does.
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Old 10-23-2009, 04:39 PM   #8
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Quote:
Originally Posted by Pigs On The Wing BBQ
Never had any luck with burnt ends. I love them, only time I get them is at Oink from Mark (misfits of meat) Just missing the right thing to do, and when to do it. He has told me a hundred times, but still I can't get them right.

Pigs
Sounds like a drinking problem!
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