About that POINT, and Burnt Ends.

[EFGM]

Good tutorial Tony. Of course I didn't have all of your ingredients so I used what I had. BBQ Sauce, Honey, and a Rub with high Sugar content.
Remembered I had a Point in freezer from that brisket I did for the Tree Crew. So we enjoyed these tonight. Had enough left to send some with Son in law and 2 Vacuum Packs for future use.

Things I would do different next time...Use a little more Sauce, little more Honey. A question, instead of using a rack, what are the thoughts on just putting in a 1/2 size or full size pan?

 

[DivotMaker]

Oh man, Doug!  Those are giving me serious mouth water issues!

Lots of folks put them in a pan, but I prefer the rack because I want good smoke/heat penetration on ALL sides, not just the tops.  If they're in a pan, the bottoms are not going to get any additional smoke.  I like all sides done evenly, which makes them into little morsels of meat candy!

 

[EFGM]

That's what I thought but had to ask. I think I did like the additional smoke as well. Once again, this ol dog can learn new tricks.

Thanks

 

[tnlyne]

I had my first burnt ends at Smokey D's BBQ in Des Moines a few weeks ago. I've been meaning to make these for quite some time and I have a point in freezer along with another point I'm about ready to smoke on my Sous Vide brisket trial. After seeing these pictures I have to follow through with this cause it looks and tastes too damn good.

 

[DivotMaker]

TMan - you owe it to yourself to make these little meat candy nuggets...they are SO good!  Lots of folks think "burnt ends" are the overcooked, dry end of a flat (or brisket) that you have to soak in sauce, and reheat, to get tender enough to eat!  That may have been the original origins of the dish, but they've come a long ways!  Next to prime rib, brisket point burnt ends are my all-time favorite BBQ dish!

 

[tnlyne]

I cut up part of my point tonight. Let the company sample and he said they were out of this world good. I bagged the rest for a future dinner.

 

[DivotMaker]

Nice!  Meat candy is SO good!

 

[EFGM]

Yes indeed, Meat Candy is so goooooood! But so are those vacuum packs of point, brought out on a day like today and put on those chips topped with smoked Tallimook cheddar. I know I've probably posted too many of these pictures but here is one more. Nice quick easy cheap lunch.

 

[DivotMaker]

Yes, Doug... points are GREAT, no matter what you do with them!  The nachos look great!