Brisket Burnt Ends

[brooksyfoodlove]

Hey all! First post here. I live in Austin, TX but I'm from Kansas City, MO. I love smoking brisket and my real claim to fame is KC style burnt ends tossed in sauce and returned to the smoker.

Recently I made some pork belly burnt ends which involved cubing the meat before the initial smoke and this got me thinking, what if I tried this with a brisket point? The surface area of smoke contact is ideal and the result is great with pork belly. I'm worried about the fat content of the brisket being too low, but i'm still curious if anyone else has tried this before.

 

[disco]

Beautiful beef, Bro! Big like!

 

[Texas Cookin']

Love me some burnt ends! Cadillac of BBQ!!
Fred

 

[tx smoker]

Welcome also from Austin....well sort of. I live just northwest of town but manage to drive through Austin on a regular basis for work. Nice looking burnt ends!! Good job

Robert

 

[tx smoker]

I'm worried about the fat content of the brisket being too low, but i'm still curious if anyone else has tried this before.

Oops...I responded before finishing reading your post. Both pork belly and brisked burnt ends are VERY popular here and made by many, many different people as you'll soon discover if you spend much time with us.

Robert

 

[xray]

Burnt ends look fabulous! I could see why it’s your claim to fame!

 

[RiversideSm0ker]

Those burnt ends look fabulous. I would love to taste those myself. I’m jealous. Two big thumbs up.

G

 

[jcam222]

Thats two BBQ Mecca’s you’ve lived in for sure! Those ends look great. I can’t really answer on the pre cubing. I do my bellies whole, cube, toss in sauce and other goodies in a pan and smoke some more.

 

[SmokinAl]

Welcome to SMF!
Those burnt ends look amazing!
Al