Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue by Dotty Griffith

Author:Dotty Griffith [Griffith, Dotty]
Language: eng
Format: epub
Publisher: Simon & Schuster
Published: 2010-06-14T22:00:00+00:00

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TECHNIQUE: Indirect heat

SMOKE: Hickory, pecan, or apple

TEMPERATURE: 225° to 300°F

TIME: 8 to 10 hours

RUB: Yes

MOP: Optional

SAUCE: Optional

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KC Burnt Edges

Beware of high-volume barbecue restaurants that sell “burnt edges.” True burnt edges or burnt ends—the charred, crispy, dry edges that are trimmed from the brisket before slicing—are hard to come by. That’s simply because even a big brisket produces a relatively small amount of trimmings other than the layer of fat on top. Discard most of the fat, saving a few small pieces to flavor beans and sauces.

Often what is sold as burnt edges is just chopped, charred brisket or meat that has been soaked in barbecue sauce. Burnt edges are served between slices of soft white bread or in a sandwich bun.

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