Sneak Peek: Brisket Burnt Ends Recipe

[Clint Cantwell]

When done right, smoked brisket burnt ends are the perfect bite. Find out how to make your own with this tested recipe featuring the point muscle of the brisket. Enjoy a sneak peek just for Pitmaster Club members:

https://amazingribs.com/brisket-burnt-ends/

[DogFaced PonySoldier]

You rock Clint Cantwell ! And Meathead!


<edit> Those look so flipping good...

I haven't gotten to BBQ in quite a while. <sigh>

[DTro]

Yesssssssss!

[bbqLuv]

Burnt ends may be the best bite in BBQ, brisket burnt ends, or pork belly burnt ends.

[Below Zero Smoker]

Sadly, Arthur Bryant's No longer does the true burnt ends. They use the whole point now, and cube it once smoked the first time. Then it is seasoned and sauced and smoked a second time. I went on a road trip in 2018 and the first place I stopped in Missouri was at the original Arthur Bryant's. It was crowded, and I waited my turn. When I reached the front of the line, I asked if I could get a short tour. The pitmaster was called and I was given a short tour. I told him that I was looking forward to the burnt ends. The pitmaster then told me that because of the demand, the original ends of the point were never enough, so they went to the entire point to make burnt ends. He told me to try just the ends that everybody describes as the ends. I took my order and went to watch the Red Sox beat up on the Royals that night at Kauffman Stadium. The burnt ends were very good, but curiosity made me remember the pitmaster's words. When I got home, I cooked several whole briskets, and then followed his suggestion and used just the ends. There is a difference. Has anybody else had the same experience?

[Jerod Broussard]

Yeah, but feeding plenty I can't buy 40 briskets to get only burnt ENDZ.

[das85]

I remember this recipe used to be there within the packer recipe, had been looking for it a few weeks ago and couldn't find. Wondered at the time if I was losing my mind.

Curious if there's a story behind its removal and reappearance? Is it a change to make primary method starting with separated point, instead of cooking packer and separating during the cook? Are there other major changes?

[Huskee]

Sorry we missed, this-- hang tight, getting an answer for you...

[Clint Cantwell]

So our brisket recipe (https://amazingribs.com/tested-recip...t-texas-style/) still has instructions for creating burnt ends when cooking a full packer brisket (step 8 in the recipe).

We do also get a lot of requests from people who just want to make burnt ends without cooking a whole brisket so we made a standalone recipe when we made our Brisket Deep Dive book recently. https://pitmaster.amazingribs.com/fo...-deep-dive-gui

[das85]

Ah I see now thanks Huskee and Clint cantwell

I think I got confused because step 8 doesn't actually describe how to make burnt ends, it just has the story from Trillin's book. The instructions now seem to be in step 10 under the heading "cheating" so I had missed them.

I suspect that was not intentional and maybe the recipe got a little mangled when converting to new format..

[Huskee]

I made this recipe and it is [kisses fingers] mmmm mmm gooooood! I also, hesitantly, added just a touch of brown sugar to them at finish. Yessir, good move.

[klflowers]

Dangit I just made a brisket so it will be awhile before I can afford another one. But I will bookmark that recipe. I have done belly burnt ends - brought tears of joy - now it is time to do these

[holehogg]

I've been waiting for somebody to initiate chuck burnt ends.

[Clint Cantwell]

Yep, no reason you couldn't do them, though they may not be as tender as those made with the uber fatty brisket point. Pork belly burnt ends are awesome as well!