Burnt Ends
User Reviews
5
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Prep Time
10 hrs
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Cook Time
13 hrs
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Total Time
23 hrs
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Servings
12
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Calories
445 kcal
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Course
Main Course
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Cuisine
American
Burnt Ends
Description
Burnt Ends use a point or packer cut of beef brisket trimmed down to reduce excess fat but retain some for moistness. The meat is rubbed with BBQ seasoning and smoked at 250°F until it reaches 170°F internally, which can take several hours. After this initial smoke, the brisket is wrapped and returned to the smoker to reach 190°F, allowing it to become tender and develop flavor. Once rested, the brisket is cubed into half-inch pieces and coated with a mixture of pan drippings and BBQ sauce for moisture and extra taste.
This slow cooking method produces burnt ends with a well-developed crust and tender inside, making them ideal bites for BBQ lovers. They can be served as a main dish component or as a flavorful snack or appetizer.
Use an aluminum pan during cooking to retain drippings for the sauce, and consider peach butcher paper for wrapping. A digital meat thermometer is recommended to monitor internal temperature without opening the smoker. The process can take 12-13 hours, requiring early preparation.
Ingredients
- 1 lb beef brisket use a point cut (for only burnt ends) or a packer cut (if you want to make traditional sliced brisket with the burnt ends
- 1 cup bbq rub enough to completely cover the meat
- 1/2 cup BBQ sauce enough sauce to mix with drippings to coat the burnt ends
Instructions
- Trim the excess fat off the brisket. You want to remove most of the fat cap if you have a point or packer cut. Other excess fat should be removed to 1/3 or 1/4 inch until you can see the beef through the fat.
- Completely cover the brisket in BBQ rub.
- Cover the meat and refrigerate it for 10-12 hours.
- Preheat the smoker to 250 degrees F.
- Insert a meat thermometer (into the meat, not fat) and place the meat in the smoker until the internal temperature reaches 170 degrees F. This may take 4-5 hours.
- Once the meat reaches 170 degrees F, remove the meat and wrap it in foil or peach butcher paper. Place the meat back in the smoker until it reaches 190 degrees F. This make take up to 8 hours.
- Remove the meat from the smoker, take the meat out of the wrapping and let it rest for 15 minutes.
- Cut up the meat into 1/2 inch cubes.
- Coat the cubes of meat with a mixture of 1/2 cup BBQ sauce and all of the pan drippings. It should be enough to completely coat the burnt ends. Use more BBQ sauce if needed.
- Place the cubes uncovered into the smoker and cook for 45 minutes. Leave the temperature at 250 degrees F or bump up the temperature to 275 degrees F for a darker coating.
- Remove the burnt ends from the smoker and serve.
Notes
- Use an aluminum pan to catch and preserve pan drippings for the sauce coating the burnt ends.
- Wrapping the brisket with peach butcher paper helps retain moisture during smoking.
- Employ a wireless digital meat thermometer for accurate temperature monitoring without opening the smoker.
- The full process takes around 12-13 hours, so plan ahead to start early.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 64g | 128% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 187mg | 62% |
| Sodium | 487mg | 20% |
| Potassium | 1133mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 139mg | 14% |
| Iron | 10.1mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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