Best 4 Burnt Ends Slow Cooker Recipes
Burnt ends are a delicious and flavorful dish that can be made in a slow cooker. This cooking method allows the meat to cook slowly and evenly, resulting in a tender and juicy dish. Burnt ends are typically made with beef brisket, but they can also be made with other cuts of meat, such as pork shoulder or ribs. The meat is first rubbed with a spice mixture and then cooked in a slow cooker on low heat for several hours. Once the meat is cooked, it is typically coated in a sweet and smoky sauce and then grilled or broiled until caramelized. Burnt ends can be served as an appetizer or main course, and they are perfect for parties or potlucks.
Here are our top 4 tried and tested recipes!
KANSAS CITY-STYLE BURNT ENDS
Provided by Food Network
Categories main-dish
Time 10h50m
Yield 10 to 12 servings
Number Of Ingredients 11
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 RECIPE | TRAEGER GRILLS
These BBQ Burnt Ends are slow smoked and sauced for the ultimate meat delicacy. Sauce them with our Texas Spicy sauce and season them with Traeger Beef Rub.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 4
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!
KANSAS CITY BURNT END SANDWICH
Get your grill and palate ready to taste the ultimate in BBQ with this Kansas City Burnt End Sandwich recipe.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill to medium.
- Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
- Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
- Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
- Serve the BBQ burnt ends on hamburger buns.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 66.1 g, Cholesterol 93.1 mg, Fat 33.6 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 12.8 g, Sodium 1857.6 mg, Sugar 35.2 g
OLD ARTHUR'S PORK BELLY BURNT ENDS
This recipe appears in my book "Black Smoke: African Americans and the United States of Barbecue." It comes courtesy of the Old Arthur Barbecue Sauce Company which currently sells a number of barbecue sauce and spice rubs product based on recipes of Old Arthur Watts who learned to barbecue while enslaved. Pork belly burnt ends are a riff on the traditional burnt ends made from beef brisket. This recipe calls for a 3-step process that candies the pork belly by smoking, rendering, and then adding barbecue sauce at the end of the smoking process.
Provided by Adrian Miller
Time 6h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.
- Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.
- Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.
- Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.
- Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.
- Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).
- Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.
- Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.
- Remove from the smoker and serve immediately.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 35.3 g, Cholesterol 51.3 mg, Fat 19.6 g, Fiber 0.2 g, Protein 14 g, SaturatedFat 7.6 g, Sodium 1370.2 mg, Sugar 31.5 g
Tips:
- Selecting the Right Cut of Beef: Choose a well-marbled cut like chuck roast or brisket for maximum flavor and tenderness.
- Homemade Rub: Craft a flavorful rub using a blend of spices, herbs, and brown sugar for a crusty exterior and juicy interior.
- Slow and Steady Cooking: Allow ample time for the meat to cook on low heat, ensuring fall-off-the-bone tenderness.
- Liquid Smoke: If desired, add a touch of liquid smoke to the cooking liquid for an authentic barbecue flavor.
- Glaze It Up: Enhance the burnt ends with a sweet and tangy glaze made from barbecue sauce, honey, and brown sugar.
- Perfecting the Crust: Broil the burnt ends briefly at the end of cooking to achieve a crispy crust and caramelized edges.
Conclusion:
Embrace the art of slow cooking and transform humble cuts of beef into delectable burnt ends. Experiment with different rubs and glazes to create unique flavor profiles that tantalize your taste buds. Whether served as a main course or as an appetizer, these sweet, smoky, and tender morsels are sure to be a hit at any gathering. Indulge in the smoky goodness of burnt ends, a culinary masterpiece that embodies the essence of barbecue perfection.
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