burnt ends

Looking back to “helping” my dad make his UDS (ugly drum smoker) I have ALWAYS loved barbecue. I was never into helping him with the hard part, but I always loved helping him not waste any of the delicious brisket/pork/chicken/turkey/etc that he smoked. During this quarantine, I decided it...

Hope everyone had a safe and fun 4th of July! We had a blast with friends, family and neighbors as I catered our festivities with brisket, ribs, and hotdog burnt ends. My neighbor even got out his M35 Deuce and a Half and was giving everyone rides in it around the neighborhood. Was able to get...

I'm breaking in the new smoker today. Threw on a chuck roast this morning to make some"poor man's burnt ends". Also cooking some pork tenderloin and wings later. I started a feeder fire to help avoid dirty smoke and temp drop offs. It's worked great so far. Using oak and hickory splits. Any...

What's up everyone So I've been going through the internet looking for recipes on "beef chuck roast burnt ends", because I saw this video by Adrenaline BBQ and at the end I thought "hmmmm... that looks a lot like burnt ends." Lo and behold, several recipes exist online that include various...

Okay, For you that have more competition experience this might seem like a weird question... But, what's the advantage of turning in brisket slices at all? I've never tasted a flat slice that was as good as properly done burnt end. I don't doubt that's possible, but just very rare. Also I...

As this is my first (real) Father's Day, my wife and some friends conspired to break my Deep Sea Fishing cherry before we head back to the CONUS... Saturday morning (at oh-dark-thirty) came early! The 45 minute drive down the East coast of Okinawa didn't help things... but the view at the docks...

So, I have wanted brisket the last few weeks, but our schedule would not permit the cook; we have just been so busy! Yesterday I picked up a 10.5 lbs. choice packer from the butcher. I trimmed it this morning and then injected with Butcher BBQ Prime brisket injection. I let it sit for a three...

Decided to dedicate my day to smoking some barbecue. Here are some pics. Brisket was not a god grade of beef, but still seemed a bit tough for me. Point was fantastic, flat didn't pull apart lie I'd hoped. Pork was fantastic, especially the money muscle.

I was in Tulsa on business & searched for a BBQ joint downtown. To my surprise there were at least 4 within walking distance from my hotel so I randomly picked Back Alley Blues & BBQ. It's located in the 'Blue Dome District;' a kind of funky bar/restaurant area of town. The place isn't that big...

After reading many threads, watching many videos, & talking to many people, I finally got around to smoking my first brisket today. I started with a 11.35lb RD packer. Trimmed, injected, & rubbed yesterday evening & put on the UDS at 250 at 6:30 this morning. S&P for the rub, beef base...

Well i have been doing a lot of reading on here the last few weeks. I got myself all pumped up to do a brisket after many failed attempts due to, from what i figured out, under cooking it. Though i would share my Saturday with yall and hopefully can add to the long list of archives for someone...

I cooked a flat a month or so ago and was pretty underwhelmed with it. It's been vac sealed and in the freezer for a while. Any reason I couldn't thaw it, cube and throw in a pan on the smoker for a few more hours? I was going to save it for steak soup this winter, but have been jonesing for...

I had a “brisket” today that my mother picked up for me in Billings….(note to self never have mom pick up a brisket for me) She came back with just a flat but I decided to put it to good use instead of having at it with the meat grinder and making hamburger. Here it is, all packaged up and...

So I had read about all these folks that grind up brisket for hamburger. It has a good ratio of fat to meat, and the taste is like brisket. Naturally I was interested in trying this. I ground up a flat a few weeks ago for a burger in the BBQ Brethren Throwdown Burger Challenge. It was good. So...

Experimental Brisket Notes– 12lbs before trim Light schmear of mustard, followed by Montreal Steak Seasoning on both sides, just because... Trimmed fat placed in bottom of roasting pan with 16oz beef broth, again, just because Beef in pan (on raised grate) fat side down, 'cause I don't want...