How do you make burnt ends?

[KCTR]

Stupid question #5 for newbie here...I couldn't find anything out there on burnt ends...any suggestions?  Thanks!

[Pachanga]

KCTR

Stupid questions are those that aren't asked.  Trying new things and learning just increases intelligence. So I would say this is smart question # 5.  I am forever a student. 

Like anything else to do with brisket and barbequing, there is more than one way to come out with a good product.

Burnt ends are smaller hunks of brisket that have more surface area that has developed a crusty bark.   Originally, burnt ends came from the trimmings of briskets.  As they became more popular, burnt ends started to be made out of the point or deckle.  As more burnt ends were called for, the flat was even used.  If you cut a bite sized piece that is mostly bark and a little meat off of the deckle of a barbequed brisket, you are basically eating a burnt end.  This is my favorite bite of the brisket.

I smoke my packer cut briskets whole.  If I want burnt ends, I separate the point from the flat after the whole brisket has finished its smoke.  Depending on the size of the deckle, you can cut it in to chunks or leave it whole.  Put this back into the smoker and slow cook the pieces until they are almost black and have developed a good bark all around.  Some people finish with sauce and let it glaze the burnt ends toward the end of the smoke. 

Some cut their barbequed deckle into many smaller "couple of bite" sized pieces to get more surface area for bark.  These smaller pieces are smoked until nearly dry.   These are almost always sauced out of the smoker to moisten them up.  I prefer to cut the deckle into three, four or five chunks (not slices). These larger pieces retain their moisture and are eaten plain.  A lot of the fat will have melted out, leaving a nice meaty burnt end.  A good mop or slather will help develop a nice bark and retain moisture.  The larger chunks more closely duplicate my favorite bite.

These two methods work fine but produce different products.  You might want to try both out of the same deckle (I never use the flat for this purpose).  You will end up with a variety of fine eats.

Good luck and slow smoking,

Pachanga

[duncanshannon]

part of whats gotten me to by my OBS is a trip to KC where we had Burnt Ends... salivating already. waiting for my OBS to arrive... thinking a brisket is gonna be smoke #2. 

[HawkeyeSmokes]

part of whats gotten me to by my OBS is a trip to KC where we had Burnt Ends... salivating already. waiting for my OBS to arrive... thinking a brisket is gonna be smoke #2. 

I haven't don't burnt ends but love doing a brisket in the Bradley. Check out the ideas from WTS and Pachanga for some great ideas on briskets. Have you seen the recipe site? Olds Place

[duncanshannon]

will do. seen Pachanga's a valuable resources... WTS.. oh that must be West Texas Smoker... seen that name too.  Already been to Olds Place - thanks for the tip though. just need the hardware (and some meat) now...

[Batman of BBQ]

Hey Pachanga - would you mind putting together a pictorial for us??  I love burnt ends and would like some guidance!

[Pachanga]

Hey Pachanga - would you mind putting together a pictorial for us??  I love burnt ends and would like some guidance!

I will be more than happy to do a pictorial when I do my next smoke.  For this Texas boy it is a little chilly and wet right now.  But as the saying goes, "If you don't like the weather in Texas, wait a few hours and it will change."  Someone may post a pictorial before I get to it and they are certainly welcome to do so.  There are certainly plenty of qualified board members who turn out some fine looking brisket.  As a matter of fact, several of the new members of the Bradly fellowship have knocked some home runs recently with their brisket posts.

Right now I am indoors canning Jalapenos.

Thanks for asking.  It woke up my brain and got me to thinking.  I will attempt to put something together in a couple of weeks.  As a matter of fact, burnt ends sounds pretty good right now.  Sounds like it is party time.

Speaking of burnt ends.  Do you want to know what really burns my end?  A flame about three foot high.  No pictorial on that one.  :o

Good luck and keep it smoking,

Pachanga

[Batman of BBQ]

Cant wait Pachanga! I have read your posts on brisket and pork so I'm sure this will be a treat!  It got a little cold down here in SW FL yesterday too....got all the way down to 60* burrrrrr. ;D

[Paddlinpaul]

Never heard of burnt ends in Canada. We have a lot to learn!
Just did a conversion, it is 20F here today, quite nice for this time of year. 60, we last saw that in October I believe.