Brisket Burnt Ends
Pops… old man… papa… dad… pappy – whatever you call him, show him the love this Father’s Day by serving up a meal worthy of the King of the Castle. Pitmaster Shane Draper shows us the steps to creating a mouth-watering, juicy brisket and burnt ends that are sure to have dad coming back for more.
You’ll start by seasoning both sides of the brisket, the flat and the point with Grilla Grills Beef Rub. Set your Silverbac to 275 degrees. You can choose to preheat or place the meat on the grate and heat from there. Set your timer for about an hour and a half. When you come back to check on it, you’ll want to check on the bark formation and crust. When you hit an internal temperature of about 150 degrees and you’re happy with the bark, it’s time to wrap.
Cut your tinfoil to size and place your brisket in the middle. Slowly pour about half a cup of beef stock on and around the meat and top with Worcestershire Sauce. Finish by sprinkling the Beef Rub on top and close up the tinfoil. Place the wrapped brisket back on the smoker at 275 degrees for about an hour.
Remove from the smoker and place in a tin pan to capture the juices. Peel open the tinfoil to vent the brisket and stop the cooking process. Let it sit open for about 45 seconds, or until it’s cool enough to handle.
If you followed our carving video, you’ll see there’s a perfect indention to separate the point from the flat. Your knife should glide right on through. Next, to even up your meat, carve across the point and divide the thickest piece. Take your knife and gently draw some lines to follow to create your cubes and then cut all the way through.
Next, place the cubes into the tin pans and cover with a coat of Beef Rub and pour in about 1 cup of the Aus Jus into each pan along with a touch of beef stock and a few splashes of Worcestershire Sauce. Place the tins back on the Silverbac at 275 degrees for about 45 minutes. Cover with a layer of Grilla Grill’s Thick ‘N Bold Sauce and give them a few more minutes to settle on the grill.
Now, back over to the brisket. Earlier we made a scoreline to make our cuts easier. Follow the scoreline and begin carving one half at a time. After you finish your cuts, place the pieces back in the Aus Jus to continue soaking up the juices.
Remove the burnt ends from the smoker and you’re ready to serve! Enjoy!
A Short History of BBQ Brisket Burnt Ends
Imagine you are in Kansas City. You have a nice piece of brisket, but part of it is so marbled that it seems to take forever to cook. Rather than tossing it out, you give it the time it deserves to get succulent and tender.
You just discovered the secret to the humble beginnings of BBQ burnt ends.
Burnt ends are not exactly burned or singed, so forget about worrying that you are serving your guests something that looks like it belongs on the bottom of a charred grill. Instead, burnt brisket ends are just kind of extra-smoked and cooked to perfection. This cut of brisket has so much fat and muscle that it simply takes a lot of extra hours to tenderize and fall apart. Good thing you have a “low and slow” cooking option thanks to your Grilla Grill! You can smoke your brisket burnt ends to perfection without doing much more than making sure they are smoking well, and turning them as needed.
What Are Burnt Ends?
Succulent. Crispy. Bursting with flavor. Brisket burnt ends may have had humble beginnings as special leftovers at BBQ joints. However, they quickly moved from an afterthought to the well-deserved star of the show. What part of brisket is the burnt ends? Burnt ends are made from the point end of a brisket. This cut comes from a cow’s breast and is typically nicely marbled with fat — which provides the juicy and tender texture that we all know and love.
How to Cut Brisket Burnt Ends
Achieving the perfect cut for brisket burnt ends is slightly different than your regular cut of brisket. Start by positioning the brisket on a cutting board, making sure to keep the fat cap down. Gear up with a sharp knife designed specifically for carving brisket. Carefully slice through the fat following a wide downward angle. Pull the flat away from the point and try to slice along the layer of fat all the way through. If you come across any muscle, just adjust your knife and keep working through it.
Once you’ve successfully separated the point and the flat, trim any leftover fat on the bottom as well as the fat cap at the top. Then, after you’ve carved through the entire brisket, you can move on to the grilling and seasoning stage to pack in as much flavor as possible.
How to Serve Brisket Burnt Ends
Brisket burnt ends can be eaten simply as-is with a variety of side dishes, such as grilled veggies or a summer salad bursting with fresh greens. For instance, try smoking and grilling seasonal corn on the cob to serve alongside burnt ends.
You can also drop brisket burnt ends into soups, chili, stews and baked beans for added flavor and texture. Consider mixing your finished brisket burnt ends with some kind of mayo dressing to create the beginning of a one-of-a-kind brisket salad for wraps and sandwiches.
Partnering Desserts With BBQ Burnt Ends
As you might imagine, brisket BBQ burnt ends have tons and tons of flavor. Because of this, they do tend to overshadow the other tastes in a meal. Therefore, you might want to offer guests and family lighter desserts to go along with the brisket. Vanilla ice cream made with all-natural ingredients is a perfect choice, as is basic pound cake with whipped cream and just a drizzle of warm caramel.
Now go out there and get those pellets ready. Those brisket ends will not burn themselves!
Brisket Burnt Ends Recipe
Looking for another burnt ends recipe for the next big grill day? We’ve got you covered. The beauty of brisket burnt ends is its versatility. Rub the meat with the seasonings of your choice. Sweet, salty or spicy — it’s up to you. This popular recipe will give you a little bit of everything, but feel free to customize ingredients to your preferences.
Gather your ingredients first. You’ll need:
- 1/4 cup apple cider vinegar
- 1 1/2 cups water
- 1 brisket point
- 1/4 cup dry rub
- 2 cups of Coca-Cola
- 1 1/2 cups barbecue sauce
- 1/3 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons butter
- 1 to 2 tablespoons honey
- a pinch of kosher salt
1. Once you’ve collected your ingredients, start by preheating your smoker to a comfortable 250 degrees. Mix your apple cider vinegar and water into a spritz bottle.
2. Next, season the brisket using salt and dry rub. Place your brisket into the smoker to cook, spritzing it occasionally with your water and apple cider vinegar mix, until the meat reaches an internal temperature of 150 degrees.
3. Wrap the brisket in foil and return it to the smoker until it reaches an internal temperature of 185 degrees.
4. Remove the brisket and carve it into 3/4 inch cubes.
5. Heat your Coca-Cola in a small saucepan over medium-high heat and reduce liquid by half. Add the barbecue sauce, Worcestershire, brown sugar, butter, soy and salt and stir.
6. Place your brisket cubes in a foil tray, pour the sauce over the brisket and toss until well-coated. Drizzle honey over the top to taste.
7. Increase your smoker’s temperature to 275 degrees and return the brisket tray inside. Cook for another 2 to 3 hours, or until the liquid has begun to caramelize.
8. Serve immediately or keep warm to prevent the sugars from hardening.