Best 5 Bbq Burnt Ends Recipes

KANSAS CITY-STYLE BURNT ENDS

Steps:

• Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
• Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
• Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

BBQ BURNT ENDS

Steps:

• For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
• Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
• For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
• Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
• Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.

BBQ BRISKET BURNT ENDS

Steps:

• The preheated temperature of the smoker should be 225°F.We recommend using oak, but we've got a whole guide on flavor profiles.
• On a wood chopping board, make sure that the brisket is firmly flat.Trim the excess fat and those hard, white fats that will not soften up in the cooking process.By removing some of the thick fat, it will help the brisket cook more evenly.The brisket has two muscles - the flat and the point. For burnt ends, make sure you're using the point. Combine salt, pepper, and garlic powder. Or we can also use any BBQ rub.Apply the rub generously to all sides of the brisket, including the between parts of the flat and the point.
• Now, gently place the brisket in the preheated smoker. When its internal temperature reaches the stall (around 160°F), wrap it in butcher paper or double wrap the brisket in aluminum foil.This process is for crutching the brisket, or creating the "bark."When the internal temperature of the brisket reaches 195°F, remove it from the smoker.If you are smoking a full-packer brisket, we should be able to separate the flat from the point by now. The brisket point is the only part we will need for the burnt ends.
• Cut the brisket point into 1-inch cubes.Place it into an aluminum pan, season it with a good rub, and then toss them in a light coating of sauce.We recommend combining it with a sauce mixture consisting of BBQ sauce, some Worcestershire sauce, butter, brown sugar, and the secret ingredient - Dr. Pepper.That's right! The soda will help tenderize the brisket and gives it a sweet aftertaste.Return the pan to the smoker and cook the cubes at 225°F for another hour or two until the sauce has thickened.The sauce should be sticky to the touch by the end.
• After more than an hour, it's now ready!Remove the pan from the smoker and allow it to cool down for a bit, around 10-15 minutes to let the meat absorb the excess sauce.After that, we can finally dig in!There's nothing better than good brisket burnt ends, shared with the family on the weekend! Now, that's life!

POOR MAN'S BURNT ENDS

Steps:

• Preheat. Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
• Season. Slather the chuck roast with yellow mustard then season liberally on all sides with Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder.
• Smoke. When your smoker is up to temperature, place the seasoned roast on the smoker and close the lid. Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.
• Wrap. Remove the roast from the grill and wrap it in either butcher paper or foil. Return the roast to the grill and continue smoking until the meat reaches an internal temperature of 195 degrees F (this took just over 1 hour).
• Rest and cut. Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan.
• Add sauce. Sprinkle with 1/4 cup brown sugar and drizzle with most of the Everything BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
• Finish smoking. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
• Enjoy. Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.

BBQ BURNT ENDS RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
• Combine broth and sauce in small bowl and set aside. Trim excess fat off brisket point and rub brisket with Traeger Beef Rub.
• Place brisket on the grill grate and cook until the internal temperature reaches 190℉ (approximately 6 to 7 hours). Remove brisket from grill and cut into 1 inch cubes.
• Toss brisket cubes with sauce mixture in a pan and cover the pan with aluminum foil. Place pan in grill and cook for 1 hour.
• Stir the burnt ends and cook for an additional hour. Enjoy!