This was my first attempt at "Burnt Ends". I took the point from a brisket I smoked a while back and froze it for later use. I thawed it out yesterday and cubed it and put back out on the smoker for about 3 more hours. I put beef broth in the pan and added a little rub to the meat and smoked for about 90 minutes. Then I dipped each piece in my homemade BBQ sauce and let it go for about another 90 minutes and they were done. I also made some macaroni salad from a recipe I made about 10 years ago. The macaroni salad was awsome.

Yes sir. Sign me up.

Pure greatness.

Here is the recipe for the macaroni salad. I have only made it twice but it is really good. I had not saved the recipe , but I had posted it on another forum in 2011 and found it doing a search for macaroni salad(what the luck). The next time I make it I am going to cut the recipe in half for just me and my wife.

Ingredients
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
Directions
1.Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2.In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight

Reservations for 2 please!

Wow, both look great. I'm gonna do something similar on Sup Sunday. I really like that mac salad recipe.

Love me some burnt ends.

YUM!

It all looks good You said the Mac salad was awesome, how about the burnt ends?

Out of the park....

Man, that looks great!

Looks Mmm Mmm Good!

Burnt ends look great!

That looks awesome!

The burnt ends were really good as well. They were really tender and had just the right amount of smoke, which is what I was afraid of. Putting beef broth in the bottom of the pans help with tenderness as well as keeping the meat from sticking to the foil pans. I will put it like this, I ate way to much.

Looks great!

Wish I married someone who liked / knew how to cook.

My 1st didn't. 2nd sure does.

Food looks great, like your counter/backsplash as well

looks great!

Good luck, I hope you find him someday



OP - burnt ends looks great. I need to do that sometime soon.

Lmao

I always thought burnt ends where made AFTER the brisket is done. the point is cubed up, re seasoned and smoked for a couple of more hours.

.

Maybe I did not make it very clear. That is exactly what I did. I froze the point after the brisket was fully smoked for later use. I then thawed it, cubed it, re-seasoned it and smoked/cooked it for 3 more hours.