Burnt ends

[slatts]

Hi All

Just done my first brisket and burnt ends, they are amazing.
I should share them tomorrow with the brisket but can they be reheated, I really want you all to say no so I can carry on eating them but if they reheat as good as they are now then it would be nice to let people have some with their meal.

Ive been smoking now since April and was always to scared to do a brisket as its said its the hardest cut to get right, ive had some great advice on here and im very happy with the brisket. I wouldn't be worried about doing another one now. Que brisket disaster next time

[robgunby]

Well done mate! Such a satisfying feeling when you get brisket right - I've only succeeded once, but it was worth all the failures for that wonderful taste and texture.

My opinionated answer to your question is that burnt ends rely on the texture as much as the taste. I like that crozzled caramelized bark. I also believe burnt ends are chef's privelege, as per The Official Rules Of Barbecue, and as such must be eaten by you, today.

The flat, I found, works really well reheated and eaten as is, but works very well in recipes too. Someone - on here I think - suggested cottage pie with any remains. I tried that, and can testify that it is bloody amazing.

[slatts]

Thanks Rob

Been eating them slowly but put them in the oven with the rest of the brisket while it cooled down, the slices are going in the fridge in a min but we are now going to a party just for an hour or so as the wife is feeling a bit better, I said id do a pork shoulder for the party but will take the burnt ends instead, reheat them there and sit in the corner eating them

They'll be getting brisket and pulled pork tomorrow with their dinner round here anyway.

I was thinking of foiling the burnt ends and heating them in the oven until warm enough to eat but hot enough to not be dodgy. The slices will be reheated in the oven in some of the juices I kept from the cook, have half a saucepan half full so might boil some down with a touch of corn flour to thicken and pass it off as gravy, any up turned noses and it'll be gravy the wife made if they love it then obviously I made it

thanks again

[Tiny]

I think your man has it spot on chefs priveliges, I have never managed a burnt end.

Did a slow cooker brisket a couple of days ago, not bbq but so easy, 4lb thick slab rubbed up like yyou would, sat on a sliced onion in the slow cooker for 8 hours....ta da !

Also had a leftover taste sensation, shredded the leftovers, doused with franks hot sauce and then piled on an buttery cheesy baked spud, it was the bomb.....

Have a great brisket tastic new year!
Cheers
Tiny

[slatts]

Sounds good Tiny

Have a great new year also.

Ok so now im tempted to just go in the kitchen and tuck in....................................be back soon

[robgunby]

Cheesy baked brisket potatoes......sweet heebus! want!

[slatts]

They didn't last, I ate them all just as they was with a bit of bbq sauce to dip in to.
I did reheat them in the microwave for a min or 2 and they was fine

Cannot wait to do them again