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Creole Burnt Ends

post #1 of 12
Thread Starter 

I had cut the point off a brisket I am using to make pastrami. My friends like burnt ends so I was going to make burnt ends but I wanted to add a slightly different touch and decided to go with Creole flavours.

 

The night before the smoke, I injected the 1.3 kg (3 pound) point with 50 ml (1/4 cup) Cajun Injector Creole Garlic.

 

 

I mixed up a Creole seasoning blend:

18 ml (1 tablespoon plus 1/2 teaspoon) paprika

10 ml (2 teaspoons) ground black pepper

10 ml (2 teaspoons) dried oregano

10 ml (2 teaspoons) garlic powder

10 ml (2 teaspoons) kosher salt

6 ml (1 1/4 teaspoon) dried thyme

5 ml (1 teaspoon) cayenne

5 ml (1 teaspoon) onion powder

4 ml (3/4 teaspoon) dried basil

 

 

I rubbed about 50 ml (1/4 cup) of the Creole seasonings into the point and put it in the fridge uncovered overnight.

 

 

The next morning, I preheated my pellet smoker to 250 F with competition blend pellets. I put the point on about 9:30.

 

 

It took 3 1/2 hours for the internal temperature to get to 140 F. I added 1 cup of hot beef broth to the pan and dropped the point into it. 

 

 

I covered it with foil and continued cooking to an internal temperature of 190 F. That took until 3:00. 

 

 

I brought the meat in and let it sit under the foil for an hour. I took the juices off and defatted them.

 

 

I cut the point into 1 inch cubes.

 

 

 

I tossed the cubes with 250 ml (1 cup) of the defatted liquid and 50 ml (1/4 cup) of barbecue sauce.

 

 

I tossed the pan back on the smoker. I smoked them for 2 hours, turning twice.

 

 

I put them in a serving bowl and onto the dinner table.

 

 

The Verdict

 

These were very good. They have a real Creole kick with a nice burn. It was a bit more than She Who Must Be Obeyed likes but my guests liked some heat. The earthy flavour of the herbs in the Creole seasoning added a great layer of complexity. The injection gave another tart/garlic layer. This was definitely a trip to flavour town! 

 

However, the last time I made burnt ends, I cooked them for an hour after cutting. I loved the texture of the beef but it needed more crust. This time I smoked them for 2 hours after cutting. They had a great crust but the texture, while great, wasn't quite as good. Next time I will go with 1 1/2 hours.

 

If you want to try something different with your burnt ends, go Creole!

 

Disco

post #2 of 12
Sounds like a great idea! They sure look tasty! I think a perforated grilling pan works great for burnt ends.
post #3 of 12
Thread Starter 
Quote:
Originally Posted by b-one View Post

Sounds like a great idea! They sure look tasty!

Thanks, B1. I won't stop doing my old burnt end method but this will definitely go into the mix.

post #4 of 12
Points Disco!

Looks and sounds great!
post #5 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Points Disco!

Looks and sounds great!

Thanks, Case. They were pretty good!

post #6 of 12
Looks great. I gotta try that seasoning recipe.
post #7 of 12
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks great. I gotta try that seasoning recipe.

Thanks, Adam. It is a nice blend with a fair bite!

post #8 of 12

Nice job Disco!

 

They look delicious!

 

But then I love Cajun anything!

 

Point!

 

Al

post #9 of 12

Wow! Those look amazing, thanks for the recipe! Point!

post #10 of 12
Looks very good disco!
post #11 of 12
Looks great. May be on my list very soon.
post #12 of 12
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Nice job Disco!

 

They look delicious!

 

But then I love Cajun anything!

 

Point!

 

Al

Thanks, Al! I love Cajun and Creole too.

 

Quote:
Originally Posted by redheelerdog View Post
 

Wow! Those look amazing, thanks for the recipe! Point!

Thanks, Red. I appreciate the point.

 

Quote:
Originally Posted by Smokin Jay View Post

Looks very good disco!

Thanks, Jay. They were tasty too!

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