Wow that looks great!
No kiddin' yeah!!!!!
I'm going to try this! Everyone gobbles up burnt ends and I can't find any butcher near me (or online) that will sell just the point.
I can't find any butcher near me (or online) that will sell just the point.
I have this same problem. Flats and whole packers, but no points.
I'm trying these today. Would it be beneficial to quarter the roast to have more edge for mor bark and a shorter cooking time?
The points often get ground for high falutin' hamburger......so does tri-tip in some parts....they have the right mix of fat to lean where they don't have to add a lot of extras to have it be close to right....
I've also started to see them become corned beef....it used to be only flats.....
Original burnt ends were the "samplers" that cut off the unequal sides of the brisket so the slices would be even for service............a lot of times passed out as freebies to the people waiting in line....
The "newer" version is mostly cooked point, cubed & re-smoked to carmelize the fat that's still left, a lot of times sauced (with think kinda wrecks the hard work of getting an incredible piece all by itself)
Sorry. Did not see this till now. Not sure about cutting up the roast. Sounds logical. @1buckie would know. Temp is critical. Much below 190 and it is chewy. Above 205 and you end up with pulled beef. I found 190 - 200 is firm enough to cut into cubes, but still pull apart tender. Good luck!
Winz
To that particular question, it might not be best to cut it too small on round one, maybe to then keep some internal fattiness for the second round...........chuck might work a bit better than brisket because it doesn't need quite as much cooking to get it to relax ( almost, but not quite)
i always go back to this cook 'cause it was a really nice finish & I got decent pics.........
Chunked....
After an hour @ 300+ a bit.....you can see the bark stippled on some surfaces & the fat lines collapsing thru the centers a of them..............I did not add rub, but you could to then sort of recreate more bark......
This was tri=tip & point done a day or two before..
Looking forward to Pete's (ClubChapin) also......chuck might be just the ticket for meat candy morsels as the brisket is hard to find cut apart......the one above I gave a whole brisket a bad haircut to get at the point..
@ClubChapin @Winz @blieb
Topic: Faux Burnt Ends - an all day affair. (Read 7627 times)