We are going to take, the holy grail of BBQ, Brisket burnt ends, and kick them up a notch. Well, two notches.
- 1 brisket point
- Meat Church Holy Cow BBQ Rub (sub Holy Gospel)
- Meat Mitch WHOMP BBQ Sauce
- Meat Church Chicken Fried Breading
- Your favorite buffalo sauce (optional)
- 4 eggs, beaten
- peanut oil for frying
- ½ disposable aluminum steam pan
- Instant Read Thermometer
Prepare your Smoker
Prepare your smoker at a temperature of 275°. I recommend a heavier smoking wood for this cook such as oak, hickory, mesquite or pecan.
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 trim the brisket a bit more than you would for a traditional packer. Therefore, after your traditional brisket trimming, you need to separate the flat form the point. In short, you want to remove the fat layer between the point and the flat and then separate the two muscles.
Smoke the Brisket point
Place the brisket in your cooker. Using your instant read thermometer, when the meat reaches an internal temperature of 160°F (The bark will have formed nicely by this point) wrap the brisket point in aluminum foil.
Continue to smoke the brisket until it reaches 195 internal temperature. Remove from the smoker and allow to cool for 15-20 minutes. 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 Gospel. This will add a little sweet.
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. You want just enough sauce to cover all sides of the brisket cubes. Return the pan to the smoker and cook for another hour or until the bbq sauce has caramelized. At this point you have a very traditional Kansas City burnt ends.
Now let's get a little crazy.....
Prepare the oil & dredge the burnt ends
Heat the peanut oil in a fryer. I like to fry around 350 degrees.
Prepare 2 medium size mixing bowls.
1.) Dump 1 C of our Chicken Fried Breading in one bowl.
2.) Fill the other with the 4 beaten eggs. It's not a bad idea to add a little beer.
Dredge the burnt ends in the breading, then dip in the eggs, then dredge again.
Drop the breaded burnt ends into the fryer. Remember, the brisket is already cooked, so are simply looking for a beautiful golden color. You should be good to go within 90 seconds.
At the time of removal you have our famous Chicken Fried Burnt Ends. These would be great to serve with jalapeño ranch as is, or you can continue if you really want to kick it up another notch....
- 1 1/3 cups mayonnaise
- 1/3 cup buttermilk
- 1/3 cup chopped fresh jalapeño
- 1/3 cup green chilies
- 1/3 cup fresh cilantro
- 1 packet dry Ranch dressing mix
- 1 tablespoon Dia De La Fajita Seasoning
Combine all ingredients into a blender or hand stir until smooth. Best when refrigerated overnight!
Optional - If you want "Buffalo Chicken Fried Brisket Burnt Ends" then proceed...
Remove the burnt ends and simply toss them in a mixing bowl of buffalo sauce. [You can make your own buffalo sauce (mixing some sort of hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder) or you can shave some time on an already intense recipe by buying one such as Franks, Texas Petes, Moores, etc.] You are just trying to lightly coat the burnt ends.
You are finally ready to EAT! Grab some ranch or bleu cheese and enjoy my friends!!
How does they taste?
The Burnt Ends I tried in the class were fantastic. Can’t wait to do some when we get a brisket for Father’s Day.