Suggestions On Doing Burnt Ends - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-12-2010, 09:55 AM   #1
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Suggestions On Doing Burnt Ends

I'm 3-5 hours from my first packer coming off the WSM. Here is basically what I think I'm going to do, I got this from the VWB, but would sure be open and like to have any suggestions anyone would offer. "Another approach for making burnt ends is to separate the point section from the flat section after the flat is done, then return the point to the cooker for smoke for an additional 4-6 hours. Chop the point, mix with barbecue sauce, and enjoy!" Is there a better time measurement than 4 - 6 hours, maybe a temperature or appearance? Thanks all!
__________________

__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 05-12-2010, 10:49 AM   #2
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Re: Suggestions On Doing Burnt Ends

That is about right. Return to the smoker wrapped in foil to render some more. Three hours may do it a a higher temp. Make into cubes after that, sort in pan or grill sheet. Sauce or dont sauce, depending on region and return to smoker for some smoke and firming up. Then eat the dang thangs.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-12-2010, 11:09 AM   #3
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Re: Suggestions On Doing Burnt Ends

Thanks Cliff, my mouth is watering already.
__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 05-12-2010, 12:09 PM   #4
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Suggestions On Doing Burnt Ends

I made some purty good crispy critter chunks a few times by separating the point from the flat while raw then putting the point on the rack above the flat and covering the point with an upside down disposable Aluminum Steam Table pan. That allows the point drippings to baste the flat and crisps up the point real nice. Everything gets done at about the same time. Might try that sometime if you got room.

bigwheel
bigwheel is offline   Reply With Quote
Old 05-12-2010, 12:34 PM   #5
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Re: Suggestions On Doing Burnt Ends

Thanks BW, the way this is smelling now I'm sure there will be another. Damn I'm hungry!
__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 05-12-2010, 04:17 PM   #6
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Re: Suggestions On Doing Burnt Ends

I may be odd. But I cut the point off, chunk it up and put the heat to them with sauce. Kind of like home fries. Works for me. A grill basket is what I use. But then again, I cook a little bit hotter than 250 F. I cook direct, so your millage may very.

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 05-12-2010, 06:43 PM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Suggestions On Doing Burnt Ends

Thanks Pigs sounds like a very kewlish idear. Now do you try to trim it up any prior to cooking?

bigwheel
bigwheel is offline   Reply With Quote
Old 05-13-2010, 12:26 AM   #8
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Re: Suggestions On Doing Burnt Ends

Quote:
Originally Posted by bigwheel
Thanks Pigs sounds like a very kewlish idear. Now do you try to trim it up any prior to cooking?

bigwheel
Hell no! take the whole packer to 200F or so, cut the point off and reserve the flat for slicing, as the flat rest, hack up the point and let it roll.

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 05-13-2010, 12:34 AM   #9
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Re: Suggestions On Doing Burnt Ends

Quote:
Originally Posted by Pigs On The Wing BBQ
Quote:
Originally Posted by bigwheel
Thanks Pigs sounds like a very kewlish idear. Now do you try to trim it up any prior to cooking?

bigwheel
Hell no! take the whole packer to 200F or so, cut the point off and reserve the flat for slicing, as the flat rest, hack up the point and let it roll.

Pigs
I'm with pigs. That's exactly how we do it for the family and comps. Absolutely no trimming beforehand except the silverskin so the rub can penetrate. We cook on a UDS and since the charcoal is underneath we cook fat side down. In any other cooker I like fat up to baste the meet. That's just my opinion.
Tri Tip is offline   Reply With Quote
Old 05-13-2010, 09:25 AM   #10
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Suggestions On Doing Burnt Ends

Ok think I'm getting the pitcher now. Did not realize we was speaking of a "cooked" point. That little factoid seems to have been omitted from the original post. Now I trim the snot out of packers prior to cooking with the goal being to get rid of all the fat except about a quarter inch on the fat side. Thats the way Gordo taught me so it bound to be right. I also go fat side down for all occasions.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.