Burnt Ends question/opinions

Discussion in 'Beef' started by fire it up, Sep 19, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Got a question for all you smokin guys and gals out there.

    I'm doing a brisket tomorrow and will be trying out burnt ends for the first time, planning on bringing the brisket to 190 then separating the flat form the point, slicing the flat and cubing the point for some goodness.
    My question is how do you prepare your burnt ends?
    I have noticed some sauce them right away and back into the smoker while others smoke them for a few hours nekkid and then add some sauce to finish them off.

    Any advice on which you prefer would be greatly appreciated. [​IMG]
  2. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Well I've only made them once, but I cubed up the point, put them in a foil pan, tossed them with some extra rub and sauce and put them back in the smoker.

    I have heard of them made both ways though and I think maybe smoking the point by itself for a couple more hours may have rendered out a bit more of the fat. Some of mine were a little fatty but still good.[​IMG]

  3. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    The method I use is to separate the point and put that back into the smoker whole. Render out more fat and let it develop that buttery smooth and ultra smoky taste. Then cube it up and sauce it.

    You are gonna love burnt ends...a real delicacy around Kansas city!

    Like everything, there are probably as many ways to get to the end result as there are people that do it...pick your method and enjoy!
  4. alx

    alx Master of the Pit OTBS Member

    I take the point and cube 3/4x3/4 inch and turn the area without bark up-then smoke 2-3 hours in a pan.then i sauce till warm

    point on right


    point cubed and ready for smoke

    heated with k.c. masterpiece steak marinade

    Cubes of joy-watch out they go fast
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Thanks for the responses and techniques, still toying around with the idea of injecting with honey (thanks for the idea Benjamin) and giving it a good cayenne based rub for a sweet and hot brisket, now I can go to bed dreaming about doing burnt ends different ways [​IMG]
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    FIU, Burnt Ends are a favorite in all the BBQ Joints here in KC. You will be hooked too once you try them...
  7. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Good post FIU. I never really thought about doing burnt ends until now. I gotta say that the pics DDave and ALX posted are absolutely making me drool. And the injection of honey? Oh yeah, thats on my to do list....I think Ron just had a post saying Sams club had a sale on briskets. Gonna call tomorrow and see if our local Sams does.
  8. adam c

    adam c Fire Starter

    Good morning folks,
    I've got a quick question if anyone can help.

    I'm working on a smoke this morning and ran into a problem with everything getting done too fast! My last brisket took 16 hrs, so I planned to have it done around 2:00 pm and then try my hand with the burnt ends.

    Well, everything is done at just under 12 hrs and I've got a 4+ hr gap. Am I better off doing the burnt ends now and trying to keep them warm/reheat later in the day, or can I let the point rest for awhile and then throw them back on later in the day?

  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Hey Adam - I would think you would be fine letting everything rest for a bit. (I assume you mean in a cooler). I would seperate the point from the flat now and wrap them seperately. Give the point a little rest then dice up and back into the smoky goodness.
    Let us know how you make out.

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