Burnt Ends

[Deleted]

Burnt Ends




Burnt Ends

The rise of burnt ends is just—these little cubes of double smoked brisket point have a rich, crunchy bark paired with a tender, juicy, and beefy interior that makes them a barbecue super food.
Prep Time:
15 Minutes
Cook Time:
18 Hours
Total Time:
18 Hours 15 Minutes
Yield:
8 to 10 servings

Ingredients
1 freshly smoked brisket point, separated from flat if cooked whole
1 cup your favorite barbecue sauce, plus more for serving
1/2 cup drippings from smoked brisket, if reserved

Procedure
1.Cut smoked brisket point into 1/2-inch cubes and place in a large disposable tray. Add in 1 cup of barbecue and brisket drippings, if reserved, and toss to thoroughly coat brisket pieces.
2.Place tray back in smoker and smoke at 225 degrees until brisket pieces darken and become crisp around the edges, 2 to 4 hours.
3.Remove from smoker, let cool for 10 minutes, then serve, with additional barbecue sauce, if desired.
www.meatwave.com/blog/barbecue-brisket-burnt-ends-recipe

I had these in Missouri many years a go and they were so tender and delicious. Do not remember the place.

[Clipper]

I order them here when we go out for BBQ. They are delicious. I order them as an appetizer to share and then get down and get dirty with some wet and sticky baby back ribs. You are not enjoying your BBQ if you don't have sauce dripping from your ear lobes.

[Deleted]

I always liked the BBQ sauce part and yes it does have to drip from the ear lobes. I was watching a cooking episode on CREATE TV from American Test Kitchen. They cut the brisket lengthwise so you ended up with think strips of brisket to BBQ on the grill. Cutting it exposed more surface area thus enhancing the burnt ribs effect. Clever, I thought.

[Clipper]

Sounds good. I don't know if or when I will try doing a brisket on the new 4 burner grill. I may wait until I have purchased the rotisserie attachment and spit for it. Low and slow on a gas grill can be difficult at best. I am looking forward to putting a pork butt on for 5 or 6 hours with the rotisserie and one burner keeping the temp about 225 or 250. My experience with brisket has been that it took much longer to cook and needed to be tended to much more often. Trying to rush a brisket usually ends up with it being tough. I smoke with a foil pan of chips soaked overnight in water and placed over the burner. Usually hickory for pork, but would probably use mesquite for brisket. We like our meat only lightly smoked and not so smokey it tastes like you have licked bottom of a firepit.