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Is there a substitute for the point to make burnt ends?

 
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cayenneman
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Joined: 08 Apr 2009
Posts: 391
Location: Richmond, KY

PostPosted: Tue Aug 31 10 8:27 am    Post subject: Is there a substitute for the point to make burnt ends? Reply with quote

Im having a BBQ at my house Sunday the 5th. I want very badly to try burnt ends, but do not want to stay up all night cooking a brisket since I was up all night last weekend doing butts. Is there a cut of beef you can do a version of burnt ends with, without going thru the whole process of cooking the brisket, separating the flat...etc? If so let me know. Much appreciated!
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USDA Monkey
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Joined: 18 Jun 2007
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Location: St. Louis

PostPosted: Tue Aug 31 10 9:09 am    Post subject: Reply with quote

You could always do a high temp brisket. After 2 1/2 hours cut the point off and slice it into chunks for burnt ends. Throw it back on the smoker or grill in a pan until burnt to perfection. I've done them this way and they turn out great.

I wish they just sold the point because sometimes all you want are burnt ends.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Aug 31 10 11:05 am    Post subject: Reply with quote

There really isn't a perfect substitute for point when cooking burnt ends, but you can use the flat for burnt ends, or chuck but neither have the exact replication of the fat to lean that brisket point has in spades.

See disclaimer below! Wink Laughing Wink
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feldon30
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Joined: 01 Dec 2009
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Location: Charlotte or Thereabouts

PostPosted: Tue Aug 31 10 4:16 pm    Post subject: Reply with quote

I was just gonna ask if you can do burnt ends just buying the point. Some places in Houston I could buy just the point. Since I'm going to have to explain which cut of meat I want to the butcher here anyway, I may try with just the point first. Wink
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Inner10
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Joined: 30 Apr 2010
Posts: 1289
Location: Ottawa, ON

PostPosted: Tue Aug 31 10 6:57 pm    Post subject: Reply with quote

Ask a butcher, I would be shocked if one didn't sell you a point (mine would).

Failing that buy a whole, separate the point from the flat and cook it hot and fast.
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KAKid
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Joined: 30 Oct 2009
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Location: Huron, South Dakota

PostPosted: Wed Sep 01 10 1:49 am    Post subject: Reply with quote

Great question, I've been thinking about the same thing. I'm doing a slew of flats this weekend and was thinking about trimming off the thin end and cooking with some trimmed or skimmed fat in a shallow bowl. Then drain excess fat, add a sauce and crunch up. Don't know if it will work, but what the heck.
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