A good cook can fake some pretty danged tasty Burnt Ends out of many cuts of meat.
Pork Belly, Cubed Pork Butt, Chuck Roast and of course the Brisket Flat.
But the hands down best is the extremely tender and fatty succulence of the Brisket Point.
It is simply no contest.
Of course this is just my $0.02 worth of opinion.
So if you can cook a full Packer these are too easy.
Today I separated the Point from my Hot-n-Fast Brisket I cooked yesterday and made some Burnt Ends.
Cube the Point.
I added butter, honey and SBR.
Into a 375°-400° smoker and cooked until the sauce was getting thick.
Then I folded it all together to coat the meat and let it go until the glaze was well set.
(https://i.imgur.com/MVUQmhk.jpg)
(https://i.imgur.com/bgAJWyr.jpg)
It's BBQ flavored brisket butter! :emoji_heart_eyes:
(https://i.imgur.com/MkEBVB9.jpg)
I was wondering when you were going to tempt my tastebuds once again!...That looks yummy as always....dang it, now im hungry again!!! ;D
Brett
Good to have you back at the smoker. :P Dominick
Lookin' good man...lookin' good! 8)