Brisket Burnt Ends June 15 2017, 0 Comments
Brisket burnt ends are the holy grail of BBQ in my opinion. Arthur Bryant's in KC originated this amazing BBQ treat and we are happy to show you our take on it.
Prepare your Smoker
Prepare your smoker at a temperature of 275°. If you are using a Big Green Egg you want to set it up for an indirect cook with the ConveGGtor. I recommend a heavier smoking wood for this cook such as oak, hickory, mesquite or pecan.
Trim the excess fat and silver skin from the brisket. Also, remove any “hard” pieces of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat.
A brisket is comprised of two muscles; the point (the fat end) and the flat (the lean end). In order to be able to cook brisket burnt ends you need to butcher the brisket a bit more than you would for a traditional packer. Therefore, after your traditional brisket butchering, you need to start to separate the flat form the point. In short, you want to remove the fat layer between the point and the flat. Using a sharp boning knife expose the point meat so it can absorb smoke. You don’t have to completely separate the muscles. (See photo for example).
Smoke the Brisket
Place the brisket in your cooker. When the meat reaches an internal temperature of 160°F, double wrap the brisket in non-waxed butcher paper or aluminum foil ... this is what we call the Texas crutch. The bark will have formed nicely by this point.
Continue to smoke the brisket until it reaches 195 internal temperature. The brisket is not completely done at this point, but we need to separate the point to make burnt ends. Unwrap the brisket and separate the point from the flat. Re-wrap the flat and return it to your smoker. Continue to smoke it until the meat is “probe tender” which means when you probe it with an instant read thermometer there is no resistance. Think of a inserting a toothpick in a cake and pulling it out clean. Each piece of meat is different but this will likely be at around an internal temperature of 203°. Rest your brisket flat in a cooler for at least one hour.
Finish the Burnt Ends
Take the point and cut it into 1” cubes. Place the cubes in the aluminum pan. Season and toss the cubes with more Meat Church Holy Cow.
I like to finish my burnt ends with a traditional KC sweet heat sauce. With that said, cover the cubes with my buddy Mitch's WHOMP sauce. Finally, toss the cubes thoroughly to ensure they are completely covered. Return the pan to the smoker and cook for another 1 – 2 hours or until all liquid has reduced and the bbq sauce has caramelized.
Allow to cool for a few minutes and enjoy immediately!