quote:

Originally posted by HRK:
I'ma gonna haveta smoke me some burnt ends..

4 Rivers has them by the pound on the take-out menu.

I loves me some burnt ends. A local BBQ place does them great.



Click on photo for full size.

I never called them burnt ends until a local bbq restaurant had it on the menu. We always called it they butt of the tri tip. The local bbq place runs out of them early most evenings. The bbq dozens of brisquets each day and clip the ends just for this menu item.

I did a brisket a while ago on my pellet grill. I used a kind-of-burnt-ends recipe from amazingribs.com to do some burnt ends.

Basically when the brisket is about done, you cut off the thin dry part, cube it up... and then you simmer it on the stove for a while in rendered brisket fat you trimmed off before you started, and then you add some barbecue sauce (which, of course, you make from scratch, starting with sauteeing onions in rendered brisket fat) and let it cook down for a while.

Wow.

quote:

Originally posted by chellim1:


If you're ever around here, try these:



https://www.pappyssmokehouse.com/

Had some not long ago. I think Bogart's in Soulard is some of the people formerly at Pappy's. They're awfully good, too. And then there's Salt + Smoke, though I don't know if they have burnt ends. We gots some good bbq in STL.