Burnt Ends: How We Do It

[gblowfish]

Sorry if a Q...this is more of a BBQ Q.

Burnt Ends is a KC BBQ thing: Here's a good primer, first two chapters:

[Nickhead]

okay, so i cooked my aussie brisket yesterday. after four hours, i layered bacon on the inside, and rolled it up. wrapped for a couple hours, then unwrapped, total cook time was about 10 hours. i got to try a couple bites when i cut it up and it was awesome and tender. had to go back down stairs, when i came back up it was gone. was just too small and we had about 15 family members over. i did smoke some sausages and chicken drumsticks too. the photo isnt the greatest as the fat cap is on top when i cut it. used hickory and cherry wood.

[srvy]

Originally Posted by Nickhead

so i have the 'brisket' in the fridge, mustard binder, paprika, salt, brown sugar, garlic and onion powder, mustard powder, pepper, chili flakes.

now, the cut, is somewhat laughable. but its a 6 pound flat, i think. but it presents a dilemma. its quite 'thin' and that it may cook too fast, about an inch and a half (maybe). so i have two options. smoke as is, and wrap halfway thru. or roll it up. but if i roll it up, the rubs will be inside too (i just dont know if this is a good thing or bad. i would think it would just enhance the inner meats).

heres a pic, tell me your ideas.

Damn butcher trimmed every bit of fat off that brisket. You want that fat on smoke fat side up most will render and make a normal tough cut moist and tender. Trim that fat after the smoke if bothers ya. I don't see a point that's really a sad looking brisket. Also you can mix ya up a rub if it makes you happy google KC rub or do like most pros do at que contests. The Pat in course kosher salt or sea salt then pepper that bitch make it rain. Like a light dusting of snow not a blizzard. Really ask butcher if he can get brisket Packers in shrink wrap the fat won't be trimmed off.

[Nickhead]

when i smoked as a slab, it was fat side up. when i rolled it, it was fat side out. had great flavor too.

[srvy]

Originally Posted by Nickhead

when i smoked as a slab, it was fat side up. when i rolled it, it was fat side out. had great flavor too.

yeah i was late to this thread the picture or
f that flat looked meager the finnished product looked much better. I hope the new butcher gets you closer to a real American brisket cut.

[Nickhead]

Originally Posted by srvy

yeah i was late to this thread the picture or
f that flat looked meager the finnished product looked much better. I hope the new butcher gets you closer to a real American brisket cut.

me too, then there will be enough for me to have as well

[Fire Me Boy!]

[scho63]

Originally Posted by Fire Me Boy!

That burnt end burger from Q39 was an absolute thing of beauty. I almost chewed through my computer screen.

Next trip to KC that is at the top of my list!