Smokin’ Brisket Burnt Ends: A Taste of Meaty Goodness

Ever wondered what makes brisket burnt ends the holy grail of barbecue? The tantalizing aroma, the tender meat, and the savory bark all come together to create a mouthwatering experience. Although it may seem like a long wait, the results are undeniably worth it. Today, we’ll delve into the art of making these irresistible nuggets of heaven. So gather ’round, barbecue enthusiasts, as we uncover the secrets of creating the perfect brisket burnt ends!

What are Brisket Burnt Ends?

Brisket burnt ends are the glorious cubes of meat crafted from the point of a smoked brisket. These flavor-packed morsels are a delicacy that will leave you craving for more with every bite. But how do you achieve such culinary perfection? Let’s find out.

Smoking the Perfect Brisket

Before we embark on the journey of creating burnt ends, let’s quickly touch upon the basics of smoking a brisket. Trim off excess fat, apply your favorite rub, and smoke the whole packer brisket at 250°F using your preferred wood (pecan, hickory, or oak work wonders). Once the internal temperature of the thickest part reaches 195°F to 203°F, remove it from the grill and let it rest for an hour.

Slicing the Brisket Point

To start the burnt ends transformation, separate the brisket point from the flat by locating the thick fat vein that divides them. Then, using a sharp knife, slice the point into cubes approximately one to 1 1/2 inches apart. Place the cubes into a foil pan, ready to be transformed into meat candy.

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Sliced Brisket Point

The Magic Ingredients

Now comes the fun part—seasoning the cubes and adding flavor! Sprinkle about a tablespoon of your favorite beef rub (or a simple salt and pepper mix) onto the cubes. Next, pour approximately a cup of your preferred BBQ sauce over the meat. For an added touch of sweetness, mix in a teaspoon of Worcestershire sauce, two teaspoons of honey, four tablespoons of butter, and three ounces of Dr Pepper (or your choice of cola). Feel free to sprinkle in some brown sugar if desired.

Ingredients for Burnt Ends

Trust the Process

Once the ingredients are mixed well, cover the foil pan tightly with aluminum foil. Preheat your grill/smoker to 275°F and place the foil-wrapped pan on the grill. Let it cook for an hour, allowing the flavors to meld together.

After the initial hour, remove the foil cover and cook the cubes uncovered for an additional 30 to 60 minutes. Uncovering the pan allows the sauce to reduce, creating a sticky glaze on the burnt ends.

Cooking Process

How Will You Know They’re Done?

To determine if the burnt ends are ready, remove them from the grill and let them rest for 10-15 minutes. This resting period will allow the remaining sauce to thicken and the meat to settle, leading to a perfect texture. Perform the squeeze test by gently applying pressure to a cube—if it easily shreds apart, you’ve achieved tender, melt-in-your-mouth burnt ends. The touch of stickiness is the final touch that signifies perfection.

Perfectly Cooked Burnt Ends

FAQs

Q: Can I use a different cola instead of Dr Pepper?
A: While Dr Pepper complements barbecue flavors exceptionally well, feel free to experiment with other colas to find your perfect match.

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Q: Can I adjust the amount of sauce used?
A: Absolutely! Customize the amount of BBQ sauce to your preference, ensuring the perfect balance of flavors.

Q: How do I store leftover burnt ends?
A: If you manage to have any leftovers, store them in an airtight container in the refrigerator. When reheating, be mindful not to overcook them and dry out the meat.

Conclusion

Congratulations! You’ve now mastered the art of creating mouthwatering brisket burnt ends. These succulent nuggets of meat will delight your taste buds and impress your guests time and time again. So gather your trusty grill, prepare your ingredients, and embark on a journey to barbecue heaven. For more smokin’ recipes and tips, visit Rowdy Hog Smokin BBQ. Happy grilling!