British BBQ Society Forums

Howdy,

I cooked a whole USDA Packer a couple of weeks back, served the flat on the day and wrapped & froze the point as one lump. I now wish to use it to try making some burnt ends for a gathering on Sunday. This will be my first attempt at burnt ends.

Has anyone on here done similar (made burnt ends from a precooked frozen point)?

Just wondering if there's any particular way I should go about it?

Any help is greatly appreciated

All I've done in the past is chop into chunk, slather in your favourite sauce and stick it in the oven until its all sticky

JBBQ wrote:All I've done in the past is chop into chunk, slather in your favourite sauce and stick it in the oven until its all sticky

That's great thank you. In my mind's eye I was imagining something more complex but I was probably overthinking it lol

Lol. Keep it all simple. It's all too easy to over think things. I try to stop myself doing it now.

Reheated my point last night (from the freezer), best bit of the brisket by far.

Defrost, chop it up, sauce and chuck back on the smoker is what i would do

I've also heard mix the bbq sauce with a little jus. Have to be a bit careful of salt though.

My flat was dry as ar**holes, but the extra fat in the point was amazing.

GingerBen wrote:Defrost, chop it up, sauce and chuck back on the smoker is what i would do

Do you apply much more smoke-wood at this point?

Thanks

You don't need to, it's been smoked previous. You're just rendering fat and making it super soft and unctuous.

essexsmoker wrote:You don't need to, it's been smoked previous. You're just rendering fat and making it super soft and unctuous.

OK, sounds great. had to look up the word "unctuous", i like it

sleepybones wrote:

essexsmoker wrote:You don't need to, it's been smoked previous. You're just rendering fat and making it super soft and unctuous.

OK, sounds great. had to look up the word "unctuous", i like it

Lol. Bit of an obscure word I guess.