Burnt Ends anyone?

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The burnt ends are my favorite part and it is usually the part no one else will eat, but I try to make a few pieces when I BBQ!!
 
Oh yeah, I haven't had burnt ends in a long time! That will change after those pic's! You're a cooking machine James!!!
 
I've been working hard on burnt ends lately. Those look terriffic. I like Wolfe Rub Bold and a little Sonny's.

In the beginning I wasn't injecting point ends. I really didn't see the need. Now, I like to fill them up with Campbell's double strength beef broth. The extra time on the cooker intensifies the beef flavor, leaving a very nice burnt end! ;)

Good Q!

Jack
 
Those look really good James, I gotta start trying that when I do briskets, do you put it back on the smoker after you chunk it or just put the whole point back on.
 
I might add that store bought stocks, bouillons, etc, are heavy on the salt. I'm a little salt sensitive, and beef can take a lot, but you might
want to watch your rubs when doing this...WRB is not as salty as
some other rubs.

It's hard, but I get restaurant beef base and it's fabulous. Whenever
buying any spice or base, check the ingrediant list....if the first ingrediant is salt, that's the biggest ingrediant.
 
jamesb :)-

I know they're good, and these folks up here in Ohio county ,Texas
are finding that out too :!:
 
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