Hot and Fast Burnt Ends
Are you sick of staying up all night babying your smoker so that you can have the ultimate beef brisket? Beef dice as they are affectionately known in some BBQ circles are my favorite cuts of beef. These little nuggets of joy can be yours with only 5 hours of hard work.
Servings: 6
Ingredients
- 1 each Brisket Point, trimmed
- 1 cup Kosmos Q Brisket Injection
- ¼ cup Yonedas Gold Seasoning
- ¼ cup Boar's Night Out White Lightning
- 1 can Cornhusker Kitchen Duck Fat Spray
- 1 l Beef Broth
- 1 cup Yonedas Smoked Hickory BBQ Sauce
Instructions
Injecting the Point
- Prep the injection by mixing the beef stock with the injection using the instructions off the package. More powder does not make it better, mix it properly, trust me. Using a meat injector, get as much of the injection inside the point as possible. Flip the point over and repeat, I have had points hold upwards of 2 cups of injection. Pour any leftover injection into a marinating bag with the beef and let it sit overnight in the fridge.
Seasoning the Point
- Turn your smoker on at 350 degrees, I like to use charcoal or competition blend pellets.Take the point out of the marinating bag and pat dry with paper towel. Season quite heavily with the You Need a BBQ rub and then a light coat of Boars night Out White Lightning. Let sit at room temperature for about 30 minutes until the seasoning starts melting into the beef.
Cooking the point
- Spray the point on both sides with Duck fat spray, this will help the point not stick to the grill but also prevent it from getting too dark when it cooks fast like this. Every 20-30 minutes you want to go out and spray the point again with the duck fat spray and then flip it over on the grill. Every time you flip it you should hear the meat sizzle. The goal here is to get the fat cooking, I have also heard it called dancing. A little sizzle at this point in the cook is a good thing. Continue flipping the point until you reach an internal temperature of about 170 degrees.
Wrapping the point
- When you hit 170 degrees, wrap the point in butcher paper and pour in a cup of beef stock. Fold the paper tightly around the point and place it back on the grill until you reach an internal temperature of around 205 degrees. At this point you can start checking for tenderness. Place a probe thermometer into the meat and when it goes in like a hot knife into warm butter then you are ready to cube the burnt ends.
Cubing the burnt ends
- Once the burnt ends are tender (should take around 4 hours) you are ready to cube them. I recommend cutting the burnt ends into approximately ¾ inch cubes. The biggest thing to remember here is to make sure all the cubes are the same size. This way they will all render down evenly during the next step of the cooking process. Once you have cubed all the burnt ends, place them in a foil tray with the remaining beef stock, any jus from the paper wrap and some you Need a BBQ Hickory Smoked BBQ sauce.
Finalizing the burnt ends
- Cover the foil tray with aluminum foil and place back on the cooker for up to 1 hour. This last bit of cooking will add more flavour to the burnt ends by letting them braise in the sauce and jus mixture. After about an hour taste one of the burnt ends to make sure it is fall apart tender and then serve.
Step by Step
- Inject the point with Kosmos Beef Injection
- Refrigerate overnight
- Season with You Need a BBQ Seasoning and Boars Night Out
- Place on smoker at 350 degrees
- Flip every 30 minutes
- Once internal temp of 170 is reached, wrap with beef stock
- Once tender, remove from smoker and cube the point
- Place in foil tray with beef stock and sauce
- Cover and back on the smoker 1 more hour
- Enjoy when fall apart tender.
Tried this recipe?Let us know how it was!