Brisket Burnt Ends

Brisket Burnt Ends
You know I believe Texas is the King of all BBQ. However, Kansas City Brisket Burnt Ends may be the best bite in all of BBQ. Arthur Bryant's in KC originated this amazing BBQ bite and they have become very popular over the years. In the recipe and video we will show you a very strait forward way to get maximum burnt ends out of the point on a full packer brisket.

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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[yayayaya-ulul]

Thank you for shouting out KC... the bbq here iz unbelievable...

[WoodratFLA]

I constantly come back to your videos for all my BBQ questions. Today I am cutting up a left over piece of brisket that I cut off and saved a couple of weeks ago, knowing I had too much meat that day. People are coming over for the Fourth celebrations with Sugar pulled pork. They don't know they are getting some burnt end appatizers too. Thank you for your work!

[terryhamilton]

I dont think I've ever seen one of Meat Churches videos I don't like. Excellent info, and great looking Brisket. Well done Matt.

[DaveDickinson]

Matt, great video as usual. I hear you on eating the flat versus the point. After so many dry flats and I've injected and I double wrap in butcher paper at the stall but the flats are not ideal. What I've started doing is separating both muscles. Season the point with Holy Cow toss in a 2 gallons bag and toss in in the garage fridge to dry bring. Then I take that flat season with mustard and Holy Cow and insert the flat into a double vacuumed sealed bag. Then I drop that in my Sous Vide container and let it role at 150F for 36 hours. It shouldn't pinch test soft after 36 hours, but will still be firm like a normal smoked brisket. Then shock the whole bag in an ice bath to stop the cooking process for about an hour. Toss in the garage fridge and now that cold flat still has those expelled juices in the bag with the Holy Cow, sort of brining as well. Typically the next morning, get the XL BGE rolling at 225 - 250. I re-apply some Holy Cow to the wet flat coming out of the bag and put it on the middle grate of the BGE with the point setting over it, dripping fat down from the point onto the flat below. I typically smoke that flat until it reaches 150F the same temp I Sous Vide it at and that takes about 3 hours or so. Then I simply pull it and let it rest naked and the point is still rolling at that time. I'm telling you Matt, full proof flats that are tender, juicy, have nice smoke on it, good bark, and a perfect comp bend or pull in a slice of flat. It's really the only way I'm cooking briskets any more, by separating and cooking the muscles separately. You should give that a try. Cheers man! - BigNavy505 (US Navy Retired)

[Adam..]

Always love it when you say ( Doesn't Suck) 👍

[CHICOB]

You are KILLING ME! My mouth started watering as soon as the meat was on my screen. I couldn’t pay attention to what you were doing or saying so I watched the video three times! Can I come over? Seriously I’ll help…eat some…I’m already planning my trip to Costco to get a brisket.

[midwesttreasureandrelicrec]

Great video as a Kansas City Barbecue Chef we give the same nod to Texas barbecue. I don't think the battle will ever end but whichever side you're on we can both say the barbecue world wouldn't be the same without Texas or Kansas City love the videos Man great content great quality Texas definitely represented

[nicholasstuto]

I just want to thank you so much for this video. I did a brisket this way aiming for burnt ends and i also bough 2 point only from my butcher and they turned out AMAZING! So amazing my family just wants me to buy the point from now on and make just burnt ends. Thank you again! this was excellent!! I used Holy Gospel rub and it was so delicious.

[s.youngblood]

I’m in Oklahoma and we love us some BBQ as well. This looks amazing! I could go for some potato salad, baked beans, some collards, Mac and cheese with some of these burnt ends. I’d eat the flat part of the brisket as well if it’s chopped up really well on a nice brioche bun, mmmmhmmm. Sorry y’all, I’m just hungry lol. It’s 4:20 am here, so now I’m gonna have to get up later and find me some good bbq. ❤

[timmartin]

Made these today and they came out amazing. Had a “slight” fire management issue early in cooking the brisket, recovered that fairly well but the burnt ends were fantastic.

[kenblakney]

I live in Alabama but lived in Texas for a while. Love me some brisket!! This looks amazing. Thanks for the idea!

[ChrisDoan-io]

Awesome stuff!! I just started watching your videos you inspire a lot of people!

[TheBeardedItalian]

“Doesn’t Suck” 🤣🤣 That’s the line of the year so far for me Mike!! Awesome, awesome, awesome! The burnt ends look absolutely amazing.

[allieandbo]

If it's one thing I will always remember you for, it's introducing me to the Whomp Sauce. It's damn near perfect man. I thin it a tiny bit but that's it. So freakin' good.

Well, that and showing me how to trim a brisket to turn the entire point into burnt ends. Never even thought about doing that previously. A slice of moist is awesome but a burnt end is just like you said...the best bite in BBQ. Thx Matt.

[sirspeedsalot]

My first video from this channel, loved it, will be watching more

[TommyV]

Burnt ends are the best bite. Keep em coming Matt!

[rossclark]

You have no idea how happy I was when I found your rubs in my local hardware store

[scottlepine]

You are the best! love watching your videos! Thanks

[reeblesnarfle]

Meat!!! My very favorite dish!!!
Especially like I just saw prepared.😎👍

[kuchss]

Matt we just got whomp sauce at my local grocery store here in upstate New York. I did pulled pork with it last weekend. Hands down my favorite sauce