NFT: How do you make the best burnt ends?

**Fire Me Boy!** · 07-29-2005, 10:48 PM

OK, so I know it's brisket... but I've read some places that say use what you get, others say to cut them off and return them to the smoker. What gives?

**Mr. Kotter** · 07-29-2005, 10:49 PM

Buy 'em at, Haywards?

**cdcox** · 07-29-2005, 10:52 PM

Quote:

Originally Posted by Fire Me Boy!

OK, so I know it's brisket... but I've read some places that say use what you get, others say to cut them off and return them to the smoker. What gives?

I'm not an expert, but I've always heard that latter.

**Fire Me Boy!** · 07-29-2005, 10:52 PM

Quote:

Originally Posted by Mr. Kotter

Buy 'em at, Haywards?

I very clearly wrote "make"...

**Fire Me Boy!** · 07-29-2005, 11:56 PM

Anybody know how to make just burnt ends? That'd be awesome... could you do that by smoking the brisket, then slicing it all up, then returning it to the smoker?

htismaqe · 07-30-2005, 06:44 AM

Burnt ends are made from the tip of the brisket -- the "pointed" end. You can make them with pork too, if you find the right-shaped butt.

I usually find it's not necessary to cut the end and return it to the smoker. If I'm careful about temp control (< 225) and I lay my brisket in with the pointy end towards the firebox, I get pretty good burnt ends while the thick end is just right.

To make JUST burnt ends, I would think you could just cut your brisket into strips and do it that way. Might end up kinda like jerky though...

**J Diddy** · 07-30-2005, 06:46 AM

Quote:

Originally Posted by Fire Me Boy!

I very clearly wrote "make"...

Then "make" a trip to Haywards

excessive · 07-30-2005, 07:02 AM

[QUOTE=htismaqe]

I usually find it's not necessary to cut the end and return it to the smoker. If I'm careful about temp control (< 225) and I lay my brisket in with the pointy end towards the firebox, I get pretty good burnt ends while the thick end is just right.

Yep, that's the only way. You can't "make" good burnt ends. They just happen.

The Smokestack on Hickman Mills Drive (which spawned all the JackStack BBQs) had the best burnt ends ever. I used to pray they'd be available when I went to eat there. See, burnt ends are a rarity. They have to come from the tip, like htismaqe said, so they would sell out in a hurry because there's always a limited supply.

Then some genius came up with the idea of "making burnt ends." That way there would be an endless supply of what is naturally a limited, quality product. They cut up a roast and go through all this artificial crap to create some new kinda product. Whatever it is, and it may be good, but it ain't burnt ends.

Now, everyone has burnt ends on their menu, and you can get them at anytime. It's a poorer world we live in.

Adept Havelock · 07-30-2005, 09:24 AM

Snead's BBQ, out past Loch Lloyd. Best Burnt Ends in town (they call them Brownies).

Hickory Pit in Lee's Summit isn't too bad either.

**Skip Towne** · 07-30-2005, 09:29 AM

Years ago, Bryant's gave their burnt ends to the neighborhood kids. One of which was Frank White who grew up in the area.

redbrian · 07-30-2005, 10:30 AM

Get a whole Brisket and smoke it then split the Brisket in half length wise, you will find that there is a natural line to split the brisket.

One side is nice and tender and pulls apart real easily the other half is a tougher cut of meat.

Take the tough half and rub with a KC style rub mix (i.e. brown sugar based with a good dash of heat), put it back on the smoker and smoke again.

Take off of the smoker and chop it up.

The key is you must use a whole brisket as opposed to one that has already been split.

htismaqe · 07-30-2005, 10:37 AM

Quote:

Originally Posted by redbrian

Get a whole Brisket and smoke it then split the Brisket in half length wise, you will find that there is a natural line to split the brisket.

One side is nice and tender and pulls apart real easily the other half is a tougher cut of meat.

Take the tough half and rub with a KC style rub mix (i.e. brown sugar based with a good dash of heat), put it back on the smoker and smoke again.

Take off of the smoker and chop it up.

The key is you must use a whole brisket as opposed to one that has already been split.

That's kinda what I was thinking. Thanks.

07-29-2005, 10:48 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	NFT: How do you make the best burnt ends? OK, so I know it's brisket... but I've read some places that say use what you get, others say to cut them off and return them to the smoker. What gives?
Posts: 35,253

07-29-2005, 10:49 PM	#2
Mr. Kotter The Dude Abides Join Date: Apr 2001 Location: Dakota Country Casino cash: $5885285	Buy 'em at, Haywards? __________________ "I've always said I worry about legacy and winning rings more than making money at this moment...We see what's going on around the league, but at the same time, I'll never do anything that's going to hurt us from keeping the great players around me.”
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07-29-2005, 11:56 PM	#5
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Anybody know how to make just burnt ends? That'd be awesome... could you do that by smoking the brisket, then slicing it all up, then returning it to the smoker?
Posts: 35,253

07-30-2005, 06:44 AM	#6
htismaqe 'Tis my eye! Join Date: Aug 2000 Location: Chiefsplanet Casino cash: $10269900	Burnt ends are made from the tip of the brisket -- the "pointed" end. You can make them with pork too, if you find the right-shaped butt. I usually find it's not necessary to cut the end and return it to the smoker. If I'm careful about temp control (< 225) and I lay my brisket in with the pointy end towards the firebox, I get pretty good burnt ends while the thick end is just right. To make JUST burnt ends, I would think you could just cut your brisket into strips and do it that way. Might end up kinda like jerky though...
Posts: 100,022

07-30-2005, 07:02 AM	#8
excessive Starter Join Date: Aug 2004 Location: KCMO Casino cash: $9766885	[QUOTE=htismaqe] I usually find it's not necessary to cut the end and return it to the smoker. If I'm careful about temp control (< 225) and I lay my brisket in with the pointy end towards the firebox, I get pretty good burnt ends while the thick end is just right. Yep, that's the only way. You can't "make" good burnt ends. They just happen. The Smokestack on Hickman Mills Drive (which spawned all the JackStack BBQs) had the best burnt ends ever. I used to pray they'd be available when I went to eat there. See, burnt ends are a rarity. They have to come from the tip, like htismaqe said, so they would sell out in a hurry because there's always a limited supply. Then some genius came up with the idea of "making burnt ends." That way there would be an endless supply of what is naturally a limited, quality product. They cut up a roast and go through all this artificial crap to create some new kinda product. Whatever it is, and it may be good, but it ain't burnt ends. Now, everyone has burnt ends on their menu, and you can get them at anytime. It's a poorer world we live in. __________________ "I've been known to party some, but I ain't ever hurt no one. Been ashamed of things I've done, especially when, especially when, especially when I'm stoned." D.A.C.
Posts: 383

07-30-2005, 09:24 AM	#9
Adept Havelock Obligatory Thoughtcriminal Join Date: Mar 2005 Location: Flux,awaiting an observer Casino cash: $10004900	Snead's BBQ, out past Loch Lloyd. Best Burnt Ends in town (they call them Brownies). Hickory Pit in Lee's Summit isn't too bad either.
Posts: 14,305

07-30-2005, 09:29 AM	#10
Skip Towne Supporter Join Date: Apr 2001 Location: T-Town Casino cash: $10004900	Years ago, Bryant's gave their burnt ends to the neighborhood kids. One of which was Frank White who grew up in the area.
Posts: 69,689

07-30-2005, 10:30 AM	#11
redbrian Veteran Join Date: Aug 2000 Location: Kansas City MO Casino cash: $10004900	Get a whole Brisket and smoke it then split the Brisket in half length wise, you will find that there is a natural line to split the brisket. One side is nice and tender and pulls apart real easily the other half is a tougher cut of meat. Take the tough half and rub with a KC style rub mix (i.e. brown sugar based with a good dash of heat), put it back on the smoker and smoke again. Take off of the smoker and chop it up. The key is you must use a whole brisket as opposed to one that has already been split.
Posts: 3,899