Tag: burnt ends

Brisket on the Grilla Silverback

I’m still splitting time between my Big Green Egg and the Grilla Silverback. But for Father’s Day weekend, we decided to do a brisket & burnt ends on Saturday and then enjoy a leisurely day on Father’s Day.

So, I picked up a packer cut brisket on Friday night and trimmed it aggressively as is my way.

I was up at dawn on Saturday and decided to run the pit a little hotter than normal. You see, I’m of the opinion that there’s not much difference in the final product if you run the pit anywhere from 225-275 degrees. So I set the temp at 275 and got the brisket on.

The pit ran flawlessly for nealy 9 hrs. At that point, I was getting internal temperature readings of ~200 degrees on the flat. So, I decided it was time to separate the flat and point.

I double wrapped the flat in aluminum foil, then wrapped it in a towel, and placed it in a cooler for a rest until dinner time. The point, I cubed and sauced before putting it back on the pit for burnt ends.

I dropped the temp to 250 degrees, and let the sauce caramelize on the burnt ends for about an hour and a half. I did stir the burnt ends about half way through to ensure that they were evenly coated and caramelizing on all sides.

At dinner time, I sliced the flat and served it up along side the burnt ends. To my surprise, my family paid little attention to the sliced brisket and dove into the burnt ends. Luckily this was a large brisket and I had plenty of burnt ends to share with some friends on Sunday.

And here’s the money shot:

Any tips for burnt ends you’d like to share? I’d love to hear them!

Cheers,
Braddog

Recipe: Burnt Ends

If you’re a fan of smoked brisket, you’ve likely had burnt ends.  I’ve had them, but frankly I usually don’t bother and simply slice up the point of the brisket along with the flat.

For the uninitiated, the brisket is made of 2 muscles.  The flat is the leaner of the two, while the point has more fat.  The grain of the two muscles run counter to one another and are joined by a seam of fat.  Buying the whole brisket, or “packer cut”, can be intimidating to some as there is a significant layer of hard, white fat covering a good portion of the meat.

Typically, I will buy and cook the flat.  The cost per pound is definitley more, but my family prefers the leaner cut and it takes a good amount of work to trim a packer cut before cooking.  Nonetheless, I purchased a small packer cut brisket this past weekend and put it on the Big Green Egg on Sunday morning.

As the brisket was finishing up, I called an audible and decided to seperate the point and cut it into cubes.  I placed these in a pan and hit them some of my rib sauce.  I know, I know, rib sauce on brisket?  Trust me, these were the best burnt ends I’ve done.  And, I’ll definitely do them again.

Heck, maybe I’ll even start buying the packer cut from now on.

Cheers,

Braddog