Creole Burnt Ends

Discussion in 'Beef' started by disco, Oct 18, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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!

  2. b-one

    b-one Smoking Guru OTBS Member

    Sounds like a great idea! They sure look tasty! I think a perforated grilling pan works great for burnt ends.
    Last edited: Oct 18, 2016
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, B1. I won't stop doing my old burnt end method but this will definitely go into the mix.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Points Disco!

    Looks and sounds great!
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case. They were pretty good!
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. I gotta try that seasoning recipe.
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Disco!

    They look delicious!

    But then I love Cajun anything!


  9. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Wow! Those look amazing, thanks for the recipe! Point!
  10. smokin jay

    smokin jay Smoking Fanatic

    Looks very good disco!
  11. Looks great. May be on my list very soon.
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Al! I love Cajun and Creole too.
    Thanks, Red. I appreciate the point.
    Thanks, Jay. They were tasty too!

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