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Burnt Ends Please!

post #1 of 8
Thread Starter 
Could someone post some instructions on how to make Burnt Ends, I keep looking at “Fire it up” photos and I would love to give it a try I just returned from Kansas City 3 days ago had lunch at GATES BBQ not bad at all I had the Burnt ends sandwich and fries, very good. But the salt lick in Driftwood Texas for me is still number 1.

Burnt Ends Please!PDT_Armataz_01_01.gif
post #2 of 8
post #3 of 8
You've got to start by buying a full-packer brisket. That's the big cryovac bagged ones that run anywhere from 1.39/lb to 2.59/lb depending where you are in the US.

Separate the point from the flat (the point is the thick torpedo shaped end, the flat, the other thinner end). This link will show you how to do it.

The point is what turns into burnt ends.

Rub that puppy. Barbecue it low and slow over wood, and here is where 225 F smoking temps really pay off. Once it gets 185 F bring it inside, put it in a pan, add 1/4 cup apple juice, foil it tightly and stick it in a cold oven or cooler (no ice) for an hour or so.

Bring it out, cut it up into chunks about 1 to 2" cubed. Put back into the pan, slather in BBQ sauce and mix well, then put back into the smoker for another 3 hours or so. They will dry out, get darker and delicious!

After that you have burnt ends!

If you have any questions, just shoot me a PM i'll be glad to help you out.

post #4 of 8
Just gave Forluvofsmoke points for the process in separating the point from the flat. This is good as well.

Thank you for helping all of us newbies out!

I really appreciate all of the assistance, expertise, and PATIENCE you all provide to the rest of us.
post #5 of 8 on the list..they sound like they will be serving those in heaven...
post #6 of 8
Oh man tiny, as good as any burnt ends are in a restaurant they are so much better when you make them yourself.
You do need to be prepared for a pretty long smoke to achieve perfect burnt ends.
As Rivet said you want to use the point of a brisket due to the marbling that will break down and turn the meat into delicious, buttery pieces of smoked goodness.
Sometimes I remove the point before smoking the brisket and sometime after.
If I am using the same rub on both I will leave it intact since removing it after being smoked takes about 10 seconds since it separates like you knife it sliding through brisket butteryness.
My personal favorite way to do them is to remove the point, trim the bottom fat and cube into 1/2-3/4" pieces depending on if I am planning on makng a chili out of them (1/2" for chili, soooo good)
I like to put them in a gallon freezer bag with seasoning, toss to coat and then onto a tray, preferably one of those ones made for BBQing with holes in them, if not double layered foil with holes works and even a sheet tray will do the trick.

So, cube, season and smoke for an hour, pull out and toss with a great BBQ sauce (Curley's is preferred) then back in for another 2 hours.
Great by themselves or loaded onto buttered white bread.

Be sure to wear a bib your first time because you might start drooling everywhere they are so good.
post #7 of 8
They sure look good, Are these really burnt ends, or are they barked ends? Speaking of bark, would there happen to be a sticky or post detailing how to get a good bark?
post #8 of 8
I can vouch for Fire it Up and say that burnt ends made at home are the almost the best thing you will ever put into your mouth. Now I'm sure you have gotten a good recipe for them so I will let you enjoy the one they gave you. Now I have made them many many times and I have enjoyed them each time.
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