Bbq Brisket Burnt Ends Recipes

BRISKET BURNT ENDS

Steps:

• Trim fat cap down to a 1/4".
• Trim fat on the other side of brisket away, and then carefully trim away a good portion of the fat between the point and the flat.
• Generously season the brisket with bbq rub and then smoke at 180 until the internal temperature hits 160.
• Adjust the temperature of your smoker up to 225 and continue smoking until internal temperature hits 195.
• Separate the point from the flat. Wrap flat in butcher paper and continue smoking.
• Cube up point and place in a disposable tin. Season with more bbq rub, then coat with bbq sauce.
• Place in smoker uncovered and let smoke until flat reaches internal temp of 205. Wrap flat in foil and place in cooler to rest.
• Bump temperature of smoker up to 275 and continue cooking burnt ends until the sauce has reduced and the beef pieces appear charred and tacky.

BBQ BURNT ENDS

Steps:

• For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
• Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
• For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
• Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
• Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.

KANSAS CITY-STYLE BURNT ENDS

Steps:

• Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
• Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
• Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

BBQ BRISKET BURNT ENDS

Steps:

• The preheated temperature of the smoker should be 225°F.We recommend using oak, but we've got a whole guide on flavor profiles.
• On a wood chopping board, make sure that the brisket is firmly flat.Trim the excess fat and those hard, white fats that will not soften up in the cooking process.By removing some of the thick fat, it will help the brisket cook more evenly.The brisket has two muscles - the flat and the point. For burnt ends, make sure you're using the point. Combine salt, pepper, and garlic powder. Or we can also use any BBQ rub.Apply the rub generously to all sides of the brisket, including the between parts of the flat and the point.
• Now, gently place the brisket in the preheated smoker. When its internal temperature reaches the stall (around 160°F), wrap it in butcher paper or double wrap the brisket in aluminum foil.This process is for crutching the brisket, or creating the "bark."When the internal temperature of the brisket reaches 195°F, remove it from the smoker.If you are smoking a full-packer brisket, we should be able to separate the flat from the point by now. The brisket point is the only part we will need for the burnt ends.
• Cut the brisket point into 1-inch cubes.Place it into an aluminum pan, season it with a good rub, and then toss them in a light coating of sauce.We recommend combining it with a sauce mixture consisting of BBQ sauce, some Worcestershire sauce, butter, brown sugar, and the secret ingredient - Dr. Pepper.That's right! The soda will help tenderize the brisket and gives it a sweet aftertaste.Return the pan to the smoker and cook the cubes at 225°F for another hour or two until the sauce has thickened.The sauce should be sticky to the touch by the end.
• After more than an hour, it's now ready!Remove the pan from the smoker and allow it to cool down for a bit, around 10-15 minutes to let the meat absorb the excess sauce.After that, we can finally dig in!There's nothing better than good brisket burnt ends, shared with the family on the weekend! Now, that's life!

BRISKET BURNT ENDS

Steps:

• If you have a whole brisket, separate the point from the flat end and save the flat.
• Season the brisket point with salt, pepper and garlic, place in a foil pan, cover and refrigerate overnight or for a few hours.
• Heat your smoker up to 250°F and smoke your brisket point until the internal temperature reaches 165 degrees.
• After two hours, spritz brisket with water if it looks dry every 45 minutes to an hour.
• Wrap your brisket with foil along with beef stock and place back on the smoker until it reaches an internal temperature of 195°F.
• Remove the brisket from the smoker and uncover.
• Cube up your brisket into 1x1 squares and mix with BBQ sauce and then back into the smoker uncovered for another hour until the internal temperature reaches 205°F.