BBQ Burnt Ends


My favorite part of the brisket – the burnt ends. To make burnt ends I get a good packer brisket, trim the fat down to about ¼ inch thick and separate the point from the flat. I keep the good fats for using in sausages and throw away the stringy gooey icky fats.  See photo below.













Place a suspended layer of foil in the water pan under the meat to catch the juices, add a few cups of water then smoke as usual with your favorite rub to about 180ºF. Do not let the juices get dry add water as needed. This will be the base for you final sauce.





Remove the meat from the smoker and cut into small bite sized pieces. Use heat resistant gloves so you don’t burn your fingers.













Mix some of your favorite BBQ sauce in with the meat drippings then mix with the meat and return to the smoker until the juice reduces down to a BBQ sauce/gravy. This could take up to another 4 hours but it’s worth it!


Here is what burnt ends look like done! The taste is simply melt in your mouth amazing!














Now you can eat them like this. Most places serve tem this way with cole slaw on the side and maybe a slice of corn bread….



BUT – I like to mix in thinly sliced onions in with the Burnt Ends and let them carmelize. Then serve them with your favorite sides.




Onions   W-Onions







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