burnt ends

I am watching Barbecue America.One of the guests said that burnt ends are particular to Kansas City.That's news to me.He later qualified the statement that it was a certain type or cut and what others call burnt ends is not the same thing.I did not hear all of what he said.Does anyone have further info?Thanks in advance.

C'mon. Wasn't there lots about burnt ends (the blackened, dried out but great ends from brisket) in the KC day trip report? They are associated with KC, but other brisket spots have em, as in TX. Here, Uncle Bubs' are ok. Same concept as rib tips and chicken wings. Discard becomes delicacy.

All I can think of, not knowing the specific show you were watching, is that the demand for burnt ends has exceeded the supply normally created by 'natural' burnt ends - the crispy ends of the brisket. To satisfy the demand KC BBQ joints are slicing up interior brisket and throwing them onto the smoke to create burnt 'ends' even though they aren't technically ends.

Charred Goodness
Friday - August 29, 2003
Brisket and Burnt Ends
Serves 6-8

8-lb. Beef brisket, untrimmed
1/2 cup dry rub
Freshly ground black pepper
2 large yellow onions, peeled and quartered (optional)

Prepare and preheat grill. Danny uses hickory and recommends indirect heat. Grill is ready when the temperature reaches 265F.

Blot brisket with paper towels, then sprinkle rub on both sides. Place brisket, fat side up, in a disposable aluminum pan. Arrange onions around meat, then add enough water to come just to top of brisket.

Place pan on grill rack, close lid, and cook for 6-7 hours, adding coals and wood as needed. Because grills have hot spots, rotate pan occasionally. If water boils, your fire is too hot. Midway through cooking, turn brisket over and add more water. Do not let water boil away.

Brisket

Brisket, which shrinks by almost half in cooking, is done when fork- tender. Remove pan from grill, transfer meat to a cutting board, and let rest for 15 minutes. Trim fat and discard. Save tapered end of brisket where grain runs opposite to rest of meat, for burnt ends (see below); slice and serve.

Burnt Ends

Demand for those crunchy bits of meat is so high in Kansas City that some places fake them by using the lean part of the brisket. Reputable establishments, of course, never do this. Place 1 untrimmed cooked 8-lb. Brisket flat side down on cutting board. Cut tapered end of fatty side. If not burnt enough, toss end on a preheated 265F grill until crunchy, about 1 hour. Then cut into cubes. Serves as is, in sandwiches, in baked beans, or in barbecue gumbo. Makes about 1 lb.
Tough, smoky, bits of brisket that are pure gold

Burnt Ends are considered a delicacy in the barbecue world. These tasty, tough pieces of brisket are served up in all kinds of dishes or just the way they are drenched in barbecue sauce. Many barbecue joints across the United States will serve up a Burnt End plate and let you decide what to do with them.

So what are Burnt Ends? They are trimmings from a smoked brisket. A beef brisket is a strange shaped cut of meat and when smoked this pieces around the edge tend to dry out and get very smoky in flavor. These parts are trimmed off and instead of being discarded are served up in everything from sandwiches to barbecue gumbo. They have an intense smoke flavor and though generally on the tough and chewy side are very popular with the barbecue crowd.

You get burnt ends either because the brisket you

Here are two of my favorite interpertations.

Burnt Ends @ Lil' Jake's Eat it and Beat It in KC


Burnt Ends @ LC's BBQ in KC

Hi,

Poster DBigg advised he returns the tip of a smoked brisket to continue smoking an additional two hours to obtain burnt ends.

I am going to attempt making burnt ends. I am curious if there is any further advice on how to achieve this.

Regards,

Cathy2 wrote:Hi,

Poster DBigg advised he returns the tip of a smoked brisket to continue smoking an additional two hours to obtain burnt ends.

I am going to attempt making burnt ends. I am curious if there is any further advice on how to achieve this.

Regards,

You might want to try re-rubbing the point before returning it to the smoker. I've tried that once or twice with great results.

Cathy2 wrote:I am going to attempt making burnt ends. I am curious if there is any further advice on how to achieve this.

C2,

I often butterfly the tip (point/deckle), lightly oil then apply rub. Oil helps promote efficient heat transfer and rub adhere to meat, additional rub aids in bark production and layers flavor and butterflying maximizes surface area.

Enjoy,
Gary 'Love me some Bark' Wiviott