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
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
