I have 2 raw points that I separated from the flats a while back. They are currently individually vac sealed and frozen. Can someone direct me as to how make proper burnt ends with the points?
Thank you for your expertise.
Just looked at some recipes on the internet and think I have a general idea now. Anyone have any secrets they want to share?
Watching this... My attempts have never worked.
Here is a couple of suggestions from this forum:
http://forum.bradleysmoker.com/index.php?topic=14065.0
http://forum.bradleysmoker.com/index.php?topic=13179.0
Here is a pretty good overall tutorial on briskets. Towards the end of the tutorial it talks about burnt ends.
http://www.bbq-brethren.com/forum/showthread.php?t=57882
Haven't ever smoked a point separately but essentially you're just re-seasoning and re-smoking an already cooked point. I'd first smoke it just like you would a "normal" brisket and then follow Pachanga's tutorial (http://www.susanminor.org/forums/showthread.php?800-Brisket-Burnt-Ends) (which is pretty much what Gus suggested) with whatever variations your tastebuds suggest. A lot of people cook them in some kind of BBQ sauce after they're "re-smoked" but I'm more partial to snacking on them "as is" with maybe some sauce on the side for those who must have it.
oooooh ooooooh ooooooooh me LOVE burnt ends!