Next Day Burnt Ends

#burntends #campchef #letterkenny

In this video, I'll show you how I make burnt ends. This cook required a done time around 1pm, so I started it the day before. One of the great characteristics of smoking brisket is that you can hold it for over 16 hours.

Ingredients:

Burnt Ends: 6 lb of brisket point. You will probably have to get this from a butcher or trim it off a full-packer. In the alternative, you can use a chuck roast.

Rub: your favorite rub seasoning. For beef, I use a simple rub of 2 parts course ground pepper, 1 part kosher salt, and 1 part Lowery's season salt.

KC Bbq Sauce: 14 oz crushed tomatoes, 1 cup ketchup, 3/4 brown sugar, 1/2 cup apple cider vinegar, 1/2 cup molasses, 1 tbsp smoked paprika, 2 tsp black pepper, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp red pepper flakes (more for additional heat), 1/2 tsp ground mustard. Combine all, bring to a boil, lower temp., simmer for 20 minutes. Let cool. Refrigerate. This sauce tastes best the day after.

The Smoke: traditional burnt ends are smoked with oak. Oak pellets are not available near me. I used a competition blend. I also used a smoke tube to help boost the smoke flavor. Set temp. for 220 (can use 250 if in a rush). Trim brisket of hard fat and some of the soft fat. Season with rub. Smoke to 165 degrees. This took 6:40 minutes. Wrap the brisket in butcher's paper (you can use aluminum foil). Continue smoking until the internal temperature reaches 195 (for the next day's burnt ends) or 203/205 for today's burnt ends.

Pull the brisket and let it rest. This is probably one of the most important steps in brisket. Wrap in foil (if you used butcher paper), wrap in towels, then place in a cooler for 3-4 hours. My brisket was done close to 7pm and I needed to hold until 11am the next day. I used an old electric smoker set at 170 degrees as my kitchen stove, verified with a thermometer, only goes to 200+ despite a setting of 170.

Around 11 the next day (16 hrs), I took the brisket, cut it into 1 - 1.5" cubes, placed in aluminum pan, sprinkled with brown sugar, and about a cup of bbq sauce. Back on the smoker, again at 220 degrees, for two hours.