Food, Wine & Just Good Living With SaucyJoe

It started with a love of food, wine & fun and blossomed into a maddening pursuit of the best recipes, techniques, grills, smokers, wines, crafted beers, rubs, marinades and sauces... We do more than play with our meat though -- we review and discuss all things cooking, drinking, reading, laughing and living at SaucyJoe's.

Wednesday, March 24, 2010

Burnt Ends!

I've read about burnt ends, those scraps of a beef brisket which are so tasty, folks stand in line for a chance at 'em. I haven't ever had them. So, when I found the recipe in the book; Big Bob Gibson's BBQ Book, I decided to try it. I had smoked a full beef brisket during the weekend and was looking to feed our folks at work during a potluck lunch. I followed this recipe:

1 whole beef brisket, smoked 6 hours.

Separate the point of the brisket from the flat.
Place the flat onto a large piece of foil. Lift up the sides to contain liquid.
Add cup water.
Wrap tightly.
Place in a 245 degree oven.

Rub the point with your favorite BBQ rub.
Smoke for 1-2 hours (I used apple wood chips).
Place the point onto a large piece of foil. Lift up the sides to contain liquid.
Add 1 cup water.
Wrap tightly.
Place in a 245 oven.

Roast until the meat temperature reaches 190 degrees.
Let the meat rest out of the oven for 1 hour.

Chop the point into bite sized pieces.

What a fabulous taste!

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