Beef Brisket Point To Make Delicious Beef Brisket Burnt Ends:
Most people will have to buy a Whole Packer Brisket to make the familiar slices of Brisket from other butchers, then remove the top part of the brisket to specifically make the Brisket Burnt Ends which can be very costly. The top part of the Beef Packer Brisket is called the point or Brisket Ear, this is the cut of beef that you need to make the best Brisket Burnt Ends with because it has much more intramuscular fat content throughout.
We understand that two people don’t want to be eating Brisket for a week…. just to make Brisket Burnt Ends. We have our expert butchers creating the piece of the Brisket just for the Burnt Ends, only from the correct graded Grass-Fed cattle because it has more fat to keep it moist during the cook. The selection of the beef is very important for this, as most would be looking at more expensive grain-fed beef because it has more intramuscular fat.
Our signature Beef Brisket Burnt Ends are approximately 1.6-2 kilos each & we have removed them from the top of a whole packer brisket. Once removed our butchers then trim a little of the excess fat cap & turn it over to remove most of the crescent moon fat from inside. Once this is done, you are left with a piece that has enough fat to keep it moist during a “low n’ slow” cook, & a dish that will have all the delicious flavour that you would expect from our Irish Beef.
The texture of Beef Brisket is a little course & gives the best results through cooking for longer periods, this then makes it very tender to chew & easy to slice. Making Beef Brisket Burnt Ends is to cook the piece slow for 6 hours to about 98°F, then glaze & burn the outside to give the familiar Burnt Ends Look. You can make these for a small amount of money, on the Barbecue or in the oven at home, without having to travel to a good Barbecue restaurant & part with next month’s mortgage!
American Barbecue Food Dishes To Try At Home:
- Deep South Barbecued Pork Ribs
- How to Smoke a Pork Butt. This BBQ Pulled Pork Recipe is Delicious!
- Smoked Spatchcock Chicken
- How to Smoke Texas Hot Links with Aaron Franklin
- How To Make Smoked Brisket Made Easy for Beginners
- Crispy Chicken Wings How To BBQ Right
- How to make BRISKET BURNT ENDS EASY and FAST in HALF THE COOK TIME
We pack these in our clear recyclable pouches straight from cutting to preserve all the natural moisture & flavour to give you the best piece possible when delivered to your door. The vacuum sealing process sucks the juices back into the meat & holds the shape whilst giving extended shelf life for a better frozen storage at home.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products. All our production facilities are BRC Approved & we are always using local herds to maintain our good supply of locally sourced beef that is better quality, & less of an impact to the environment or the animals, that are travelling shorter distances.
Beef Brisket Burnt ends have been around for many years & are now being picked up on the Barbecue scene in Europe as something special.
We have been supplying these into restaurants in more countries, & they are educating their customers to try something new on the menu that is more like real American Barbecue. Cooking these Brisket Points low & slow takes a little longer than regular USDA beef because you need to spritz during the cook, but the results are so worth the wait!
You will get your desired results, but at a fraction of the cost of a whole packer brisket that most people need to buy. The idea behind making particular cuts of beef is to save you money, but also to give you more meat for your money. Please see this link on how we give you more meat for your money #moremeatfym
These really have the WoW factor when they are made right, with a little sticky spicy glaze on them. These square cubes of deliciousness are definitely worth making at home for family & friends. In America these are a very popular dish & they have grain fed beef that is well suited to make wicked looking Brisket Burnt Ends.
At Sherwood we know great food should be shared with friends & family, as we have a growing online family, we enjoy showing your cooks with Brisket Burnt Ends on Social Media. We are on Instagram, Facebook & Twitter & your pictures, stories, reels, recipes & videos give inspiration to others so that they can improve their home cooking.
Join us on Social Media don’t forget to tag us in your posts so we may find them easier. We have our own Hashtags for people to follow, to identify all Social Media posts from our online family using our meat cuts in their home cooked recipes.
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
- MORE INFORMATION
Beef Brisket Point To Make Delicious Beef Brisket Burnt Ends:
Most people will have to buy a Whole Packer Brisket to make the familiar slices of Brisket from other butchers, then remove the top part of the brisket to specifically make the Brisket Burnt Ends which can be very costly. The top part of the Beef Packer Brisket is called the point or Brisket Ear, this is the cut of beef that you need to make the best Brisket Burnt Ends with because it has much more intramuscular fat content throughout.
We understand that two people don’t want to be eating Brisket for a week…. just to make Brisket Burnt Ends. We have our expert butchers creating the piece of the Brisket just for the Burnt Ends, only from the correct graded Grass-Fed cattle because it has more fat to keep it moist during the cook. The selection of the beef is very important for this, as most would be looking at more expensive grain-fed beef because it has more intramuscular fat.
Our signature Beef Brisket Burnt Ends are approximately 1.6-2 kilos each & we have removed them from the top of a whole packer brisket. Once removed our butchers then trim a little of the excess fat cap & turn it over to remove most of the crescent moon fat from inside. Once this is done, you are left with a piece that has enough fat to keep it moist during a “low n’ slow” cook, & a dish that will have all the delicious flavour that you would expect from our Irish Beef.
The texture of Beef Brisket is a little course & gives the best results through cooking for longer periods, this then makes it very tender to chew & easy to slice. Making Beef Brisket Burnt Ends is to cook the piece slow for 6 hours to about 98°F, then glaze & burn the outside to give the familiar Burnt Ends Look. You can make these for a small amount of money, on the Barbecue or in the oven at home, without having to travel to a good Barbecue restaurant & part with next month’s mortgage!
American Barbecue Food Dishes To Try At Home:
- Deep South Barbecued Pork Ribs
- How to Smoke a Pork Butt. This BBQ Pulled Pork Recipe is Delicious!
- Smoked Spatchcock Chicken
- How to Smoke Texas Hot Links with Aaron Franklin
- How To Make Smoked Brisket Made Easy for Beginners
- Crispy Chicken Wings How To BBQ Right
- How to make BRISKET BURNT ENDS EASY and FAST in HALF THE COOK TIME
We pack these in our clear recyclable pouches straight from cutting to preserve all the natural moisture & flavour to give you the best piece possible when delivered to your door. The vacuum sealing process sucks the juices back into the meat & holds the shape whilst giving extended shelf life for a better frozen storage at home.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products. All our production facilities are BRC Approved & we are always using local herds to maintain our good supply of locally sourced beef that is better quality, & less of an impact to the environment or the animals, that are travelling shorter distances.
Beef Brisket Burnt ends have been around for many years & are now being picked up on the Barbecue scene in Europe as something special.
We have been supplying these into restaurants in more countries, & they are educating their customers to try something new on the menu that is more like real American Barbecue. Cooking these Brisket Points low & slow takes a little longer than regular USDA beef because you need to spritz during the cook, but the results are so worth the wait!
You will get your desired results, but at a fraction of the cost of a whole packer brisket that most people need to buy. The idea behind making particular cuts of beef is to save you money, but also to give you more meat for your money. Please see this link on how we give you more meat for your money #moremeatfym
These really have the WoW factor when they are made right, with a little sticky spicy glaze on them. These square cubes of deliciousness are definitely worth making at home for family & friends. In America these are a very popular dish & they have grain fed beef that is well suited to make wicked looking Brisket Burnt Ends.
At Sherwood we know great food should be shared with friends & family, as we have a growing online family, we enjoy showing your cooks with Brisket Burnt Ends on Social Media. We are on Instagram, Facebook & Twitter & your pictures, stories, reels, recipes & videos give inspiration to others so that they can improve their home cooking.
Join us on Social Media don’t forget to tag us in your posts so we may find them easier. We have our own Hashtags for people to follow, to identify all Social Media posts from our online family using our meat cuts in their home cooked recipes.
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
- RECIPES & HOW TO COOK BEEF BRISKET BURNT ENDS
