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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-21-2019, 12:37 PM   #1
SOSM
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Default Corned Beef Burnt Ends on UDS

I just finished seasoning a UDS I built. I named it Fat Man because it kind of looks like a bomb. So I seasoned it and then did some poppers the next day. As I lurked yesterday I developed a desire to try something different, at least for me. I have been craving burnt ends and knew that I could find some good deals on corned beef being this close after St Patrick's day. I found a nice 3 lb corned beef (point) and decided my experiment would be corned beef burnt ends.


To start, I soaked the corned beef over night in water to get a little bit of the saltiness out. I changed it twice. I rinsed and patted it dry then covered it in Plowboys Bold for pork. Fired up the UDS and running it with hickory. I have to run some errands so I plan on going low and slow to get some smoke flavor and then pick the pit temp up a bit, braise, and then get it sticky.


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Old 03-21-2019, 02:26 PM   #2
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Well? Waiting?! We need to see smoke rolling like Nagasaki outta fat man. What temp you planning to chunk it for the ends? Sauce thoughts?

Suspense is killing me.
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Old 03-21-2019, 03:47 PM   #3
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Well I was hoping to have the burnt ends for a late dinner but it may end up being early. I needed to leave for a while. When I left the UDS was running steady at 230. I returned two hours later and it was at 333. The wind picked up when I was gone and blowing pretty good. I checked the meat and it was at 165 so I pulled it. I put it in a pan with some beef brother, sealed it up, and back in the UDS. Trying to get the pit temp to come down a little now.


I have never done burnt ends before. I plan on pulling somewhere near 195. Drain the broth. Take the fat off the top. Chunk the meat and glaze with the left over broth mixed with some sweet sauce. I am debating on the sauce. I know the meat will be a bit salty so I am thinking about a sauce sweetened with a little brown sugar.



I have some fresh sour kraut and marbled rye to go with it.


Thoughts...suggestions?
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Old 03-21-2019, 03:58 PM   #4
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When I came up with the idea of pastrami burnt ends, I did some research, to see if anyone else had done it. The people that I found, said that traditional bbq flavors didn't go very good, so I opted for a mustard glaze. It was very good. https://www.bbq-brethren.com/forum/s...ami+burnt+ends
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Old 03-21-2019, 04:12 PM   #5
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I read that thread yesterday. Great job Josh! However, my wife is the most boring PICKY eater EVER! She wont touch it if mustard is involved. Realistically, she will only have a piece or two anyway and will pass on the kraut. But if I make it like I would want it then I have a problem on my hand. I would actually like one of the vinegar based sauces. Or even do a beer based one with Newcastle. Heaven forbid I go out of the box.


LOL, its all good.
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Old 03-21-2019, 05:38 PM   #6
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Just about done. Pulled and chunked. Added some rub and a bit of sauce. Put them back in covered in foil for a bit longer then will go for icky-sticky.


The sauce is half drippings, half BBQ sauce and 1/4 cup brown sugar.
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Old 03-21-2019, 06:15 PM   #7
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Yes please Martin.
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Old 03-21-2019, 06:34 PM   #8
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Been sampling and its time to eat. here they are! Going to make a great sandwich.
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Old 03-21-2019, 06:56 PM   #9
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Very creative! I bet that the corned beef brought another dimension to the burnt ends.
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Old 03-22-2019, 06:18 AM   #10
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Corned beef burnt ends........I have to try this.

Looks great!
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Old 03-22-2019, 11:38 AM   #11
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That looks and sounds great
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Old 03-22-2019, 12:09 PM   #12
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Now that I have to try..
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Old 08-13-2020, 10:45 PM   #13
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Hey I'm thinking of doing this exact thing for a smoke-off at my church. Are you happy with how they turned out? Would you do anything different?
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Old 08-14-2020, 06:14 AM   #14
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outstanding
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Old 08-15-2020, 11:25 AM   #15
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Quote:
Originally Posted by Royalslover View Post
Hey I'm thinking of doing this exact thing for a smoke-off at my church. Are you happy with how they turned out? Would you do anything different?

I was happy how they turned out; however, corned beef may not be for everyone. I liked it because it was something different. Others, who are not adventurous will probably pass.



If I did them again, I would cube them up smaller. They were a tad dry, probably something to do with the corning and the fat. Used more of a beef profile on them. May change that up a bit to more of sweeter profile to compliment the salt. Dunno...I keep thinking a Bavarian sausage profile would be best.
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