Burnt Ends

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Old Dave

Senior Cook
Joined
Mar 29, 2009
Messages
271
Location
Indiana
I didn’t show any pictures of how I did the burnt ends from the full packer brisket post I put up a couple of days ago so here is the info with some pictures. I hope this answers the questions from the folks that were interested in this process.

After the brisket was done, I pulled it from the smoker and then cut off the point which will be used for my burnt ends. I cut the point up into squares measuring about 1” by 1-1/2” pieces. I put these pieces into a pan and added some more rub and cayenne pepper, some beef broth, and some Blues Hog Sauce. It then went back on the smoker for about 2 more hours to get them as done as I wanted. I took them off the cooker and placed the brisket chunks on some paper towels to drain and cool down and then they went into the fridge for another meal.

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This is what they looked like when I pulled them out of the fridge for my lunch.

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I selected about 5 pieces from the bowl and then heated them up for my meal and then added a dribble of Blues Hog sauce. Served with a baked potato, a piece of my sourdough bread, and some tomato slices.

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This treat is just so much better than the standard brisket in my opinion and believe me, I don’t share these burnt ends with my neighbors!
 
Looks great! I've never made burnt ends. I guess I need to do some next time I do a brisket I'll have to do them.
 
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