Burnt Ends

Discussion in 'Beef' started by fished, Jul 1, 2014.

  1. I have smoked about three briskets before.  I've never heard the term "burnt ends" before I found this site.  What is meant by that?  From what I gather it must be a good thing.  Can someone help out to understand what they are and why they are apparently so good?
     
  2. isucyclone

    isucyclone Fire Starter

    They are very good! When I have made them, I started with a whole packer and smoked it whole as you normally would.  My target temp for slicing is ~190 IT. To make burnt ends, I pull the whole packer out of the smoker when it is ~170. Then I remove the point from the flat. The point should separate quite easily because there is a big fat layer between the two muscles. The flat goes back in the smoker to finish up.  The point gets cubed up into small bite-sized cubes. Toss with some additional rub and other spices/seasonings if you desire. I have used a little honey before, this helps the burnt ends caramelize a little when you put them back in.

    Put the cubed/seasoned burnt ends in a foil pan and back into the smoker for a couple more hours. Stir occasionally and watch them so they don't dry out.

    Good luck! You will love them!
     
    duffman likes this.
  3. Isucyclone, thanks for the reply.  Is the point on the skinny end or the fat end of the brisket?  I guess I don't know much about briskets other than they taste really good.
     
  4. caribou89

    caribou89 Smoke Blower

    The flat is the "lean" skinny side, and the point is the "fat" thick side. But in the middle the kinda sit in top of each other.
     
  5. Burnt ends are gods gift to BBQers. Horde them for yourself. [​IMG]    Seriously though my wife brought me home some burnt ends from a restaurant and that is what made me get a smoker, that and not being able to find good carolina style pulled pork in Utah. 
     
  6. woundedyak

    woundedyak Smoke Blower

    I like burnt ends way more then the flat. Do them right and you will be a believer 
     
  7. Thanks very much guys.  I will have to give them a try for my next brisket.
     

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