These perfect BBQ brisket burnt ends are gooey, juicy and flavorful. They make the most of the breast, are soft and melt in your mouth deliciously.
Sticky, juicy, gravy, tender brisket are burned. Super smooth and melts in your mouth deliciously. These little cuts of meat make the most of the best part of the brisket and puff when combined with smoke and BBQ sauce.
What are burnt ends?
The burnt ends come from the fatty tip end of the breast ( source ). This one contains a lot of marbling, which means it melts as it cooks, which is why it tastes so good. Fat slow. so much juice so much taste delicious
And there seems to be a reason for that catchy name, too. It started out as a specialty menu at grillers and restaurants, wanting to make better use of the crispy ends of the breasts ( source ). Also during the week they assembled, put them in sauce and served them with the bread.
Its popularity skyrocketed, and now the dish has become a staple at many grills across the country.
The recipe has now evolved to the point where it is no longer made from leftover brisket. In fact, we can purposefully make them from scratch, making them even fresher and more delicious.
And boy are they good. They’ve got all the good things about brisket reduced to delicious little cubes bursting with juice and flavor.
How to make chest with burnt ends
If all you can find when searching for your breast is the tip of the breast, you’re in luck. However, this isn’t easy, so YOU might just want to cook a whole breast that includes both the flat part and the top.
Start trimming the chest. While the essence of burned ends comes from the fat content, there’s a lot in the chest that we just don’t need. So, we have to cut.
However, as a per tip, don’t throw the fat away right away ( source ). It can be used to cook other types of grilled meats, such as B. hamburger to spice up.
You should cut the breast in two along the layer of fat that separates the flat part and the tip to separate them.
Once you’ve done that, you can put the ground aside and get to work. You’ll see a lot of fat at the top, so start trimming it off to release the actual meat.
Don’t worry, the tip is heavily marbled so you don’t run the risk of not having enough fat to melt when cooking. All those layers of fat sitting in place are just not necessary.
Once you’ve trimmed the excess fat from the spot, we’re ready to begin. There is no need to cut it, we will cook it whole. This allows us to develop a nice crust before slicing and then dicing it.
Then we season with a dressing of our choice. To get the most out of it, the brisket needs a good amount of salt and pepper, so try to choose something similar.
Massage liberally on both sides (seriously, don’t be shy).
However, we will not stop there. In addition to salt and pepper, we want to douse our breast tip with a classic barbecue marinade. Anything to your liking is fine, especially any type of grilled beef.
If you want something with a little more punch or flavor but don’t know where to start, there are plenty of great store-bought marinades that are great for burnt ends.
As for the wood, I would keep it simple and go for oak or hickory. You don’t have to be clever with the flavors here. Both hickory and oak allow us to bring a bit of smokiness to the brisket without overpowering it and without allowing other flavors to distract from the meat itself and our spices. Both are often our default choices when choosing smoking wood for brisket .
Light your coals in a charcoal fireplace . They are ready to use in no time and you can transfer them to the firebox of your smoker.
Allow the temperature to reach about 250°F. Close the vents on your smoker and let the temperature rise to temperature.
Place the tip on the grates of your smoker with the side you want to develop the crust facing up.
After about four hours, the breast should have developed a good bark.
The key here is to soften the chest. Not soft, but this allows SHE to insert a catheter with little or no resistance.