Burnt Ends For Breakfast

[Chili Palmer]

I started a brisket at 2:00am this morning, based on the last one I did it would be done around 11-12, let it sit for a few hours then cut it up and do an early dinner. This one came up to temperature at 9:00am. I had separated the point from the flat so I could make burnt ends. I was planning for the meat to be cooking for a few more hours and we could snack on those prior to the meal. Well, they were done around 9:30 so you can’t just let them get cold and they just aren’t the same when reheated, so we had burnt ends for breakfast. Not a traditional Easter breakfast, but pretty awesome nonetheless.

Looks like we’ll be doing brisket for lunch and since I’m “dieting” this will also be dinner for me.

 

[boatdoc55]

Tri tip is in the smoker as we type!! Ham going in the oven soon!! Beer going down smooth!!!

 

[DLC]

Looking good and tasty!

I’m doing a brisket on Wednesday, I hope it turns out as good as yours did, it sure looks good

 

[Chili Palmer]

I’m still in the noob zone, I think I cut too much of the fat cap off the flat. It’s good, not tough, but firm, not super melt in your mouth tender. Next time I’ll go easy on the fat cap. It’ll still make good beef dips and bbq sammies.

 

[Mandelon]

Roast Lamb over here today. The house smells so good with that lamb in the oven....