Low and Slow Peppery Burnt Ends
Burnt ends might be my favorite single bite of food in this whole world. Burnt ends are not burnt and they are also not the ends of anything, so it’s a funny name if you ask me. Burnt ends are made from the point of the brisket and they are little moist tender cubes of amazingness. Sometimes referred to as “Beef Dice” because of their shape, anytime you are eating them you should feel lucky because they take a long time to prepare right and if they are done right, they are buttery and amazing.
- Butcher Paper
- Fireboard 2.0 Thermometer
- Hickory Wood Pellets
- Foil Trays
- BBQ Tongs
- BBQ Gloves
- Louisiana Grills Black Label 1000
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
- Sturdy Roll of Tin Foil
- BBQ Injector
- 1 each Brisket Point, Surface Fat Removed
- ¼ cup Big Poppa Smokers Little Louie’s Garlic Salt
- ¼ cup Boar's Night Out White Lightning
- ¼ cup Butter
- 1 bottle Yonedas Smoked Hickory BBQ Sauce
- Preheat the Smoker to 235 degrees.If there is any fat left on the surface of the point, then the first step is to take it off. Make sure to remove any silver skin as well. Rub the surface of the meat down with a heavy coverage of the white lightning and then the Little Louie’s seasoning salt with black pepper. Let the meat sit out at room temperature for 20-30 minutes to allow the seasoning to set and penetrate the meat.
Throw the Point on the Smoker
- Place the point on the smoker at 235 degrees. Put a temperature probe into the thickest part of the meat and let it cook until it reaches an internal temperature of 170 degrees.
Wrapping the Point
- Once you reach an internal temperature of 170 degrees you want to take the burnt ends off the smoker and wrap them in butcher paper. Make sure the paper is wrapped tightly around and then place the point, back on the smoker until you reach an internal temperature of 205 degrees. It is at this moment that you want to start checking for tenderness. Take a probe and insert it into the meat, if it has some resistance, then re-wrap the meat and put it back onto the smoker for 30 minutes, repeat, as necessary. If the probe goes in like butter, then the burnt ends are done and ready to be cubed.
Cubing the Burnt Ends
- I like my burnt ends to be about ¾ inch cubes. So, run your knife one way across the whole point and then rotate and go the other way. If you have any burnt ends that are thicker than ¾ inch, then you can cut them in half one more time so make them equal in shape in all directions. Once this is done you want to toss the burnt ends into a foil tray with the You Need a BBQ Smoked hickory sauce and butter, toss it all around to coat evenly and then place it back onto the smoker covered in foil for 1 more hour.
Step By Step
- Preheat the smoker to 235 degrees
- Remove all surface fat from the point
- Season the point all over with White Lightning and Little Louie’s
- Place the point on the smoker at 235F until internal of 170F
- Wrap the point in butcher paper
- Place back on the smoker until tender, start checking when internal reaches 205 F
- Once tender, cube and toss in butter and sauce, place back on smoker for 1 hour covered in foil