Jack W.
Sous Chef
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?
Good Q!
Jack
Good Q!
Jack
Yes.Cliff H. said:Is it ok to put the point back on the pit after resting with the flat intact?
Jack W. said: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
craig castille said:[quote="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
Jack W. said: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
SteerCrazy said: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.
Finney said:Jack W. said: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.
Jack W. said:Finney said:[quote="Jack W.":1pxhc23b]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.
I like Larry seperate the flat from the point before cooking, because in my book it's all about the flat. Yes i do foil the flat when cooking, so it comes out tender and Oh so juicy. Why, because it gives me better results, YMMV. I usually give the point to the cats, they like i hate it. And sorry for butting in on this thread. [/quote:1c9prkbd][/quote:1c9prkbd]Bryan S said:[quote="Jack W.":1c9prkbd]Finney said:[quote="Jack W.":1c9prkbd]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?
I guess I did get a little ahead of my self there. Do you recomend using foil during a brisket cook that is pointed toward producing great burnt ends?
When I inject my brisket I focus on the flat, since I generally make chopped marinated beef out of the point. Do you think that injection would make the flavors too intense and throw the profile too far out?
Good Q!
Jack
Bryan S said:I like Larry seperate the flat from the point before cooking, because in my book it's all about the flat. Yes i do foil the flat when cooking, so it comes out tender and Oh so juicy. Why, because it gives me better results, YMMV. I usually give the point to the cats, they like i hate it. And sorry for butting in on this thread.
Larry Wolfe said:[quote="Bryan S":382iqs4q]
I like Larry seperate the flat from the point before cooking, because in my book it's all about the flat. Yes i do foil the flat when cooking, so it comes out tender and Oh so juicy. Why, because it gives me better results, YMMV. I usually give the point to the cats, they like i hate it. And sorry for butting in on this thread.
Finney said:Larry Wolfe said:[quote="Bryan S":2incwsmu]
I like Larry seperate the flat from the point before cooking, because in my book it's all about the flat. Yes i do foil the flat when cooking, so it comes out tender and Oh so juicy. Why, because it gives me better results, YMMV. I usually give the point to the cats, they like i hate it. And sorry for butting in on this thread.
Brian,
I have a friend that trims all of his brisket points of as much fat as possilbe, then freezes them until there is enough to grind into burger. He says they are the best burgers you'll ever eat. You may want to give that a shot with your points next time rather than feeding them to the cats. If I had a grinder, I'd sure give it a try!