jasonjax
Babbling Farker
I had been thinking about how different cuts of beef might do for "burnt ends". Most of us have heard of the poor mans burnt ends using chuck instead of brisket, which I've tried and didn't think it was all that great, so I thought I might try some other cuts of beef.
Went to Costco and picked up one of my favorite steaks these days, prime sirloins and figured why not grab some NY strips also.
I cubed up three of the strips and four of the sirloins into burnt end sized chunks.
They got a good dusting of SPG and The BBQ Rub from Killer Hogs.
Onto the pellet cooker for about 4 hours. 2 hours low temp for smoke and then up to 275.
Little minor's beef broth with some wosty sauce for a good braise back on the smoker for a couple more hours.
And since I'm experimenting anyways... I tossed them in a little beef tallow based on the recent Aaron Franklin thread as well as some Granny's BBQ sauce.
After a couple more hours on the smoker wrapped they looked pretty good.
We were having "Mexican Night" so I melted some queso and put it on a tortilla.
So the results..... meh.
I won't do it again. It taste good, but the texture of brisket burnt ends wasn't there, and I couldn't help but think, "This would have made a great steak if I hadn't cooked it into oblivion."
The good news is I cooked Chili Colorado for the first time ever from scratch the next day and the meat did very well in that recipe.
It was a fun experiment none the less!
Went to Costco and picked up one of my favorite steaks these days, prime sirloins and figured why not grab some NY strips also.
I cubed up three of the strips and four of the sirloins into burnt end sized chunks.
They got a good dusting of SPG and The BBQ Rub from Killer Hogs.
Onto the pellet cooker for about 4 hours. 2 hours low temp for smoke and then up to 275.
Little minor's beef broth with some wosty sauce for a good braise back on the smoker for a couple more hours.
And since I'm experimenting anyways... I tossed them in a little beef tallow based on the recent Aaron Franklin thread as well as some Granny's BBQ sauce.
After a couple more hours on the smoker wrapped they looked pretty good.
We were having "Mexican Night" so I melted some queso and put it on a tortilla.
So the results..... meh.
I won't do it again. It taste good, but the texture of brisket burnt ends wasn't there, and I couldn't help but think, "This would have made a great steak if I hadn't cooked it into oblivion."
The good news is I cooked Chili Colorado for the first time ever from scratch the next day and the meat did very well in that recipe.
It was a fun experiment none the less!
