Food Smokers and Smoking Tips/Tricks/Techniques

I've been requested to turn a whole brisket into burnt ends for a party Saturday.

Anyone ever done it?

Found a recipe using chuck roast instead. Shorter smoke time, 8-9 hours. I may go for that this time since I'm short on time.

http://www.smoking-meat.com/june-23-2016-smoked-chuck-roast-burnt-ends

 

once way back. Not saying my method is correct or good but what I did was smoke it til it cleared the stall and hit around 180*, then pulled it (theory being that it'd be easier to cube and not fall apart as easy like at ~200*. I separated the point and flat and then cubed, re-seasoned and returned to smoker for a few hours. Point definitely better than the flat. I thought it was fairly successful.

Maybe separate first, smoke til 190*, cube, re-season, smoke for a couple hours more? more crust coverage that way. Some do burnt ends in pans with sauce. I prefer a nice crust to them. can be sauced after if wanted.

 

I would be afraid that the flat would be too lean for decent burnt ends, but could be wrong. I have not done it the way you pointed to in the link but have done quite a few "chuckie" burnt ends. If you look at his recipe those are pretty small roasts and he gives 7-8 hours then 2 more for rendering into burnt ends. My roasts are usually larger and end up closer to 12 hours, or more, before they are done. The texture is not quite the same as a point but still pretty darn good IMO.

Normally I do them close to the way he describes. I rub then smoke until internal temp hits about 180-190 then remove and let sit for about 20 minutes uncovered. Then cube and put in a pan. Put more rub on them and mix in sauce at that time. Then back on the smoker stirring a couple of times over the next couple of hours.



I have even tried cubing first, adding rub then panning and smoking. This is around 3 hours in.



Don't recall exactly how long took altogether but think it was still at least 8 hours before they got to this.




They were still good, but IMO not quite as good as doing the whole roast first until you end up with that meteorite looking roast.


Good luck that is a lot of work no matter how you do it, must be some really good friends!

 

Just because midnight snack.
Dry cured acorn fed Ibérico chorizo,cheery tomatoes with Avacado season with home made smoked salt and pepper. Sided with Marry aged Manchego cheese. Set on on a basic roster garlic Triscuit.

 

Very nice! and nice pics too. what camera?

 

Yo, Yak dawg, we been missing you and your fancy accoutrements round here.

 

Thanks. I think I'm doing the chuck roast or two. There are about 12 people to feed, and I don't think the brisket will yield enough burnt ends for them all. Of course there'd be slices as well, but burnt ends were specifically requested.

 

Just remember whatever direction you go... Chef/Cook gets first dibs on them burnt ends They can fight over the rest

 

Thx

 

If I may be so bold as to say that I think chuckie burnt ends are even better than brisket burnt ends

 

Above all else, I like slices of brisket from right where the flat and point overlap one another.

With the rest of the point, I really like chopped brisket (no sauce, please).

You can make some really good burnt ends with a chuck roast. Best burnt ends in the world? Beef short rib burnt ends.

 

These pictures look like they were plucked right out of a Martha Stewart magazine .

The food looks and sounds outstanding!

 

Just a old school s5

 

I hear ya brutha. I feel I'm out of the loop.

 

Have to test a few pounds to make sure they are done.

 

Great sale price for anyone looking for weber kettle premium @home Depot

Regular price $149

 

Fuck. That is a good price.