Brisket Burnt Ends - Best substitutes

[Roaniecowpony]

Probably discussed for decades. But prime and wagyu brisket point is not always available and is pricey. So, I'm always looking for better substitutes.

I've made them from Flap Meat and the thicker ones were great. But Flap meat is generally thin. Too thin, quite often.

So, wondering about boneless short rib meat. It has all the characteristics to be a good substitute: marbled fat, rich flavor, connective tissue requiring long cooking time. thoughts?

 

[LarryCTN]

Probably discussed for decades. But prime and wagyu brisket point is not always available and is pricey. So, I'm always looking for better substitutes.

I've made them from Flap Meat and the thicker ones were great. But Flap meat is generally thin. Too thin, quite often.

So, wondering about boneless short rib meat. It has all the characteristics to be a good substitute: marbled fat, rich flavor, connective tissue requiring long cooking time. thoughts?

I have thought about using boneless country style pork ribs that way. Can't see how it would hurt to give the boneless short ribs a try if you can find them.

 

[Jim6820]

I have thought of trying that with tri-tip, but have never pulled the trigger. It may not have enough marbling though. The boneless short-rib meat—being small sections rather than a larger block of protein—might be a challenge to cook low-and-slow.

A chuck roast without large fat pockets might also work. I have cooked them brisket-style and they were great, but have never specifically done burnt ends with them.

 

[BigDan]

I have thought about using boneless country style pork ribs that way. Can't see how it would hurt to give the boneless short ribs a try if you can find them.

I’ve done some boneless short ribs that way… mixed results. Does well if well marbled and larger pieces. Turned out great.

 

[Dr.Floyd]

I have also used chuck roast and it came out really good.

 

[jaxgatorz]

Pork belly burnt ends are a fav around here .

 

[Cavite]

I've used chuck roast and for my non meat eating wife, salmon from yesterday's dinner.

 

[BNeal]

I've used chuck roast and for my non meat eating wife, salmon from yesterday's dinner.

View attachment 23794

Non meat eating wife? Yeah, I’d be looking for a good attorney! ;-)

 

[Greg Jones]

I’ve done chuck roast and brisket on the beef side, however IMO nothing beats pork belly burnt ends. Cod and red snapper might be a good option also for the fish crowd. The final product is not really a ‘burnt end’, but it could be tasty just the same.

 

[BigDan]

I've used chuck roast and for my non meat eating wife, salmon from yesterday's dinner.

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I’ve done tofu burnt ends for my vegan wife… she loves them.

 

[Motodad1776]

I have had some damn good tofu varieties, so no hate from me at all.

 

[C. Keeper]

I’ve done tofu burnt ends for my vegan wife… she loves them.

I'd try it but doesn't sound good to me.

 

[BigDan]

I'd try it but doesn't sound good to me.

Hater!!!

Trust me I expected to hate them, texture of tofu I’m not fond of. The way they’re made actually gives a meat like texture surprisingly.

 

[RPopeilFan]

How about just a choice brisket? The thread started with Prime or Wagyu. Maybe I've spent too many years poor

 

[C. Keeper]

How about just a choice brisket? The thread started with Prime or Wagyu. Maybe I've spent too many years poor

I can barely afford hamburger anymore.

 

[C. Keeper]

Hater!!!

Trust me I expected to hate them, texture of tofu I’m not fond of. The way they’re made actually gives a meat like texture surprisingly.

TOFU burnt ends.......

 

[Roaniecowpony]

How about just a choice brisket? The thread started with Prime or Wagyu. Maybe I've spent too many years poor

Last batch, I found a butcher that sold me a point, but it was Choice. After having some great wagyu burnt ends, I'm spoiled. It really needs more fat than choice, IMO.

 

[garmp]

I've used chuck and it wasn't bad, To me pork belly is still the best, but I haven't tried brisket. At it's current price it is almost like to costly to try.
However what our store calls country ribs is very good.

 

[Roaniecowpony]

I was cruising through Sam's Club the other day and saw some inside skirt. It had that long, large fiber look, along with some marbling. I thought: why not?

I cooked them on the Bubba Keg and in the oven for convenience, since it was just two pieces. The meat is relativiely thin, but most of it was thick enough. Maybe 3/4" thick. The cuts had a layer of fat that I elected to leave as it was. I heavily seasoned with a savory rub and a slightly sweet "pecan" rub. Both from John Henry's rubs. I used lump charcoal and chunk mesquite running between around 275 to 300 for around 2 1/2 hours, until I reloaded it and it ran up to around 350F for 1/2 hour. It had set the bark, yet was still tough and juicey, so I wrapped them tightly in foil and put them in the oven at 350F until tender (maybe 2 hrs, but each one finished differently, with one taking an hour longer to tender). Then, I cut to cubes and sauced, and back into the oven for about 1/2 hr @ 350F.

I like the results. BIG beefy flavor! That stringy texture of brisket point. The main thing is; my wife likes them.

 

[Greg Jones]

In really like inside skirt steak, but I’ve never done burnt ends with them. Great protein for grilling-looks good!