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Burnt Ends
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Mainely Smoka
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PostPosted: Thu Jun 13 13 11:21 pm    Post subject: Burnt Ends Reply with quote

Hey all-

Been working on my Burnt ends and having some good results. the issue I am having is the whole packer Brisket in this neck of the woods is running $5/lb Flats are running about the same. Every store in the area carrys the Flats and only a couple can order the packers. My question is with all the flats around where is the point going? Burger from the processor or is it labled under a different name? If I could just get my hands on some points to practice it would save some $$ and kinda get tired of eating brisket after 3-4 days.
Any Ideas or is there a different cut very similar to the point to practice on?

thanks
MS
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1buckie
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PostPosted: Thu Jun 13 13 11:42 pm    Post subject: Reply with quote

I've used tri-tip with good success...






Because of availability & price per pound, this may or may not help......
Works good tho....I smoked fairly low, fat cap left on, then did ther BE's the next day or two.......
Point & T-tip were mixed & I could barely tell the difference in quality & texture.....
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Mainely Smoka
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PostPosted: Thu Jun 13 13 11:46 pm    Post subject: Reply with quote

1buckie wrote:
I've used tri-tip with good success...






Because of availability & price per pound, this may or may not help......
Works good tho....I smoked fairly low, fat cap left on, then did ther BE's the next day or two.......
Point & T-tip were mixed & I could barely tell the difference in quality & texture.....


Buckie thanks but tri tip is another elusive cut in this area I was able to order some and it was $7.99/lb tasted very good but dang . Now if Lobster was good for smoking I would be in the right State right now they are $3.25 /lb off the boat
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1buckie
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PostPosted: Thu Jun 13 13 11:52 pm    Post subject: Reply with quote

Sorry, man........$7.99/lb !!!

(it can be that much around here, but it's a real regular on sale item @ $2.99)

Lobster burnt ends are no good either, I've accidently tried those..... Embarassed
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Mish
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PostPosted: Fri Jun 14 13 12:10 am    Post subject: Reply with quote

Chuck Roast is a cheap fatty cut of beef. I use them for pulled beef a lot and am sure you could pull off burnt ends with them.
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1buckie
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PostPosted: Fri Jun 14 13 12:17 am    Post subject: Reply with quote

I thought about chuck also, Mish.....just that most "roasts"
are like a thick steak & the grain is kinda hard to work with to cube......just my semi-limited experience.........
Maybe start with a larger piece, whole chunk of chuck?
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BUGSnBBQ
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PostPosted: Fri Jun 14 13 12:27 am    Post subject: Reply with quote

1buckie wrote:
I've used tri-tip with good success...







Ken - All I can say is...YOU SUCK Laughing Laughing Laughing Laughing

That looks friggin fantastic! I just ate lunch and I'm drooling and my stomach is growling Laughing . And $2.99/lb??? When I can find them, they're at least $6-$7/lb. At least I can get packers for $2-$3/lb.

Didn't mean to hijack, MS.
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Mainely Smoka
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PostPosted: Fri Jun 14 13 12:30 am    Post subject: Reply with quote

Bugs no worries mate jack away and I dont know buckie enough to say it but i agree Very Happy man those look good
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PostPosted: Fri Jun 14 13 12:33 am    Post subject: Reply with quote

"Ken - All I can say is...YOU SUCK... Very Happy Very Happy Very Happy Very Happy "


OK.............as long as we're swerving all over the place.......I saw a huge package of "flap meat" the other day & not only did it have a price of $5.97 / #, but it actually had a little 3 part picture description of how they cut it off the beef ribs..... we're ALL screwed on that one...... Twisted Evil
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Mainely Smoka
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PostPosted: Fri Jun 14 13 12:38 am    Post subject: Reply with quote

Ok I gotta ask
Mr. Buckie can you make your picture move like Lanterns does or do we just use our imagination ? Very Happy
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1buckie
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PostPosted: Fri Jun 14 13 12:58 am    Post subject: Reply with quote

It's imaginary.....just like $2.99 / LB Tri-Tip....... Very Happy
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BluDawg
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PostPosted: Fri Jun 14 13 2:16 am    Post subject: Reply with quote

I don't do burnt ends but if I did they would come from the Flat because if I have no one to give it to my dog humps my leg for a week. Hi, my name is BluDawg and I buy packers for sliced point meat. I never understood ruining IMO the best cut of meat on a Cow.
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1buckie
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PostPosted: Fri Jun 14 13 2:54 am    Post subject: Reply with quote

"Hi, my name is BluDawg and I buy packers for sliced point meat"

Same here.....those ends were just that....roll ends & remnants..........


I leave all the rendered fat in the BE's, if that helps.......
.....when I do that, it's not so much like 'ruining' the stuff...... Rolling Eyes
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It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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BUGSnBBQ
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PostPosted: Fri Jun 14 13 4:27 am    Post subject: Reply with quote

Blu - I dunno about 'ruining' the cow - One of the best sammies I have ever made/eaten was burnt ends on a po-boy type bread with a couple slices of Provolone. Like a meatball sammie, but waaaaaaaay better.
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roxy
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PostPosted: Fri Jun 14 13 5:03 am    Post subject: Reply with quote

You could use the chuck as suggested. The thing with the point is the marbling and fat content so IMHO you want to find something that is close to it as possible.. You could make burnt endz from sirloin.. but will it be the same..???
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k.c.hawg
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PostPosted: Fri Jun 14 13 5:41 am    Post subject: Reply with quote

I've tried Chuck and it isn't close enough to give you any real help as far as practice. I've been fortunate enough to be doing brisket cooks specifically for the burnt ends and find briskets that have huge points on them. There is not a bite of Q I've ever had that I would take over good burnt ends.....and it works out well for me that my wife's favorite Q is sliced brisket flat.... I eat the majority of the point, she eats the majority of the flat....I get enough flat and she gets enough burnt ends to both get our fill.

Man you've done gone off and got me hungry!!!!!!


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roxy
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PostPosted: Fri Jun 14 13 5:58 am    Post subject: Reply with quote

k.c.hawg wrote:
I've tried Chuck and it isn't close enough to give you any real help as far as practice. I've been fortunate enough to be doing brisket cooks specifically for the burnt ends and find briskets that have huge points on them. There is not a bite of Q I've ever had that I would take over good burnt ends.....and it works out well for me that my wife's favorite Q is sliced brisket flat.... I eat the majority of the point, she eats the majority of the flat....I get enough flat and she gets enough burnt ends to both get our fill.

Man you've done gone off and got me hungry!!!!!!



I am with ya.. Nothing really can replace the point for Burnt endz..
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Canadian Bacon
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PostPosted: Fri Jun 14 13 6:17 am    Post subject: Reply with quote

Good looking burnt endz guys.....but I really think that its all about the brisket point that makes em right...
just enough fat content.I have had my best results with nothing but a brisket point.....thats just my opinion.....not saying it is right or wrong....
nothing wrong with experimenting with other cuts....you only have to please yourself.
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1buckie
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PostPosted: Fri Jun 14 13 8:29 am    Post subject: Reply with quote

roxy wrote:
You could use the chuck as suggested. The thing with the point is the marbling and fat content so IMHO you want to find something that is close to it as possible.. You could make burnt endz from sirloin.. but will it be the same..???


The tri-tip, if choice & with the fatcap will do the trick.....it really is almost the same, even from different ends of the cow.....
Those pieces up above ^^^were about 3/4" ~ 1" thick, then chunked to about 3/4" sq. & it rendered down just like the traditionall stuff......

Hell of it is, like has already been addressed, it's too expensive most places....

I just came back from Sam's Club.....Tri-Tip in the end cap, the "on Sale" position, Angus choice, $6.68 /#.....
The steep rise in price that Orson posted a bit back may very well be beginning.....

That's Sam's, but the 2.99/# sale stuff I was referring to before comes from a Western states grocer & is the same type & grade.....it actually looks better than Sam's stuff !
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"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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Mikeydidit
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PostPosted: Sat Jun 15 13 4:05 am    Post subject: Reply with quote

While reading all this I had a thought. Buckie’s avatar doing what Canadian bacons avatar is doing. I may need to dial that number.. 1-800-too much information.. Shocked

Oh the food looks great too guys.. Laughing
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