Burnt Ends

[Batman of BBQ]

Decided to give burnt ends a try after receiving some great help from Pachanga on the subject.  I skipped (forgot) pics while prepping and smoking the brisket.  I figure we have all seen that before.  Here are the burnt ends.  My 8 year old niece was watching me bring the brisket inside to make the burnt ends and she asked "whats that" I said "brisket" and she replied "it looks burnt!" LOL


After smoking/cooking for 14 hours with an IT of 195* I separate the point from the flat.  I FTC the flat.



Just the point (and my finger)



I dice it up and back into the smoker for 4 hours at 210* with some rub and mop.  I kept the temp low since I'm still new to making burnt ends this way.  I figured this would be safe  ;D





While I waited for the burnt ends I whipped up some jalapeno corn.  This stuff is great!  I got the recipe from this site. (couldn't find the link, sorry)










After 4 hours the burnt ends were done enough for me!  They were very tasty!





Foil was only used to keep warm until serving.





Dinner!



This was a delicious dinner and my wife was impressed, which means she will allow me to make it again!  Thanks to all the gurus, especially Pachanga, on this forum  that helped make this a success!

[MPTubbs]

Looking mighty tasty!

Looks like I need to make some burnt ends with my next brisket.

Nice job Batman!

[OU812]

Those are some good lookin eats Batman.

I do the same thing with the point.

[banditto1969]

me likes.  I always wondered if anybody else uses a small pan to catch the drippings rather than let them get wasted in the water pan. 

It makes the best mopping sauce.

[OU812]

me likes.  I always wondered if anybody else uses a small pan to catch the drippings rather than let them get wasted in the water pan. 

It makes the best mopping sauce.

and some killer gravy too.

[SnellySmokesEm]

I'll be over after work to get me some leftovers.  I'll bring the pastrami.   ;D

[FLBentRider]

Those burnt ends look good.

[seemore]

Looks great, Batman!!!!
Mrs

[classicrockgriller]

Nice post and looks delicious..

[Batman of BBQ]

Thanks for the comments everyone!  It really turned out great! 

For anyone thinking about making burnt ends.....Pachangas post on burnt ends showed a method where he chopped the point into 4-5 large chunks, slathered and put back in the smoker.  This was done because the larger the chunk of meat the better the moisture is retained.  I can attest to that after making these.  The larger chunks (like the one pictured above) were significantly more moist than the smaller ones.  Next time I will cut the point into bigger chunks then dice up after the second round of cooking/smoking.

-Batman

[Pachanga]

Batman,

Nice work.  I'll bet there was no bat signal needed to get help eating those.

I agree on the larger pieces but others like a little crispy critter.  With the larger pieces, you can cook them longer for an almost black burnt end.

Good luck and slow smoking,

Pachanga

[JF7FSU]

Great pics and thanks for sharing.  I plan to do a Packer soon and will try to do the burnt ends.