Brisket Burnt Ends

hey guys welcome back it’s Matt here inthe meet Church live-fire kitchen inwalks a chi Texas so today I thought I’dshow you guys brisket burnt ends when Iteach brisket I normally go through andshow how to cook a full packer as wellas making burnt ends and I’ll be honestVernon’s maybe the best button barbecuefor me they resonate with students morethan just about anything I teach peoplealways want to go out and try it and andonce you do try it you probably will dothis additional trim step to do it thenext time you cook a brisket has been myexperience so anyway a little bit aboutburnt ends they come from Kansas Cityyou know originated years ago and youknow I say Texas barbecue is king butI’m not mad about a Kansas City burn inso what I thought I’d do today I justshow you guys how to take a whole packerbrisket that this is actually trimmedand ready to cook but I like to go onestep further in my trim to actually getmaximum burnt ends[Music]so brisket is comprised of a flat andthe point the burn ends come from thepoint as you can see on this brisket youcan only see a little bit of it so Iwant to peel some of this flat back toexpose more of the point so that I canapply seasoning to it to build bark andmake more burnt ends I use an analogy Ikind of liken a brisket to an Oreocookie with to offset wafers so thepoint being the bottom chocolate waferthis fat in the middle being the creamand the flat on top being the other wayfrom there kind of offset what I’m gonnado is try to remove some of the screenpeel back that layer so that we can seethe point meat a little bit better andit’s really easy you just fall to seethe fat line here in between the twomuscles and you can really see it on theother side you can see the fat linecontinues on in between the flat and thepoint so with my knife I’m just gonnamake an incision in this fat and I’mgonna do the same thing over here justkind of follow this fat line just alittle bit so that I can basically grabthis and just start to kind of fillet itback and there’s a few ways to do thisyou know I find it’s a little bit oftrial and error it really only takes youabout one time of doing this to get itright so now that I’ve got this flatthis is all flat meat in my hand and yousee the fat underneath it I’m justfilleting it back because all I’m doingand there’s varying ways to do this somepeople like two completely separate thisflattened point I like the way it cookskeeping it together so I’m not going togo that faryou do get to choose how far back youcome on this you see these muscles comethis far back I could I could trim allthe way back to here I’m not gonna goquite that far I just want to you knowjust expose a little bit at this pointme or quite a bit of the point meetingthere we go so you really start to seethem come apart so you see all that fatin there and you can start to see thepoint meat underneath so all I have leftto do is I need to shave this fat out ofhere so I want to again expose the pointmeat so just taking my knife flat alongthe point I’m carving out this fat so Ican start to expose it and like I saidthat’s so that we can applyseasoning and start to build bark onthis if we hadn’t taken this step itobviously would have been covered by fatand this flat so I want this to beseasoned and exposed in the smokerthat’s just all fat right there there’sone little last shave here this is justall fat I’m pulling off you don’t haveto be perfect you don’t have to get itall you can leave a little bit I justwant to get those big hard pieces outone more little piece here and I’m gonnacall it good okay so now you can seethat I’ve totally exposed that pointmeat and I’ve got about another inchhere that was about the end of the roadthere so that’s pretty good job exposingmost of it so now I can hit that withseasoning and when I go to cook thisbrisket whether I meet up or fat up thispoint will be out here on its own nicebeautiful bark on it and in the cookprocess I can actually cut it off whenit’s done and make my burnt ends out ofit all right so we’ve got this trimmednow we need to season it and put it onI’m gonna choose to cook this one meatup you don’t have to but that’s just fordemonstration purposes so I can reallyillustrate the two different muscles sogiven that I’m gonna season on the fatside first and I’m not gonna go throughyou know how to cook the brisket in thisvideo we’ve already got a video on ourchannel for that and recipes on meatChurch comm but I am applying my beefseasoning our holy cow which is a greatchoice for a Texas brisket or you canuse whatever seasoning you like and thenone thing that’s been very successfulfor us it’s coming back across that withmy holy gospel this did us right thisyear at the Houston Rodeo where we finaland brisket so no reason to change thatand I’m not gonna sit here and let thissit here just for this video I’m goingto just Pat it on flip over and show youthe other side plus you can see not thatmuch gonna fall off of it flip it overand I’m going to reapeat that exact process so if I had toguess this is probably two-to-one holycow – holy gospel lift that up you wantto be sure to season all sides get messywith it and then come back across thatagain with our holy gospel I like toseason up high get a nice evenapplication season all the sides okay soI’m going to at least let that it hereand sweat out for you know 15 minutesI’d love to give it 30 if you’ve gotthat much time and we’re gonna go putthis on our pit we’re gonna cook ourbrisket at 275 you can cook it whatevertemperature you like but the recipes wehave on meat church calm run at 275 sothat’s we’re gonna put this on at andwe’re basically gonna cook this brisketuntil it’s done and what’s gonna happenwhen the briskets done I’m gonna liftthis flat up and I’m gonna actually cutthe point off and we’re gonna make ourburnt ends out of this like I saidearlier you could choose to separate andcook them separately if you want to Ilike the way they cook connectedtogether so it’s just my preference buteither way works today we’re onlyfocused on the point meat and making theburnt ends out of here to me that’s thebest part of the brisket you can givethis to your neighbors and keep this foryourself so let’s get this on the pitall right so we have our pit rolling at275 degrees for this cook and again I’mnot focused on how to cook the brisketI’m only focused on the point meat tobake burnt ends so however you cook yourbrisket you know this is probably gonnabe about a 1011 hour cook based on thesize of this brisket you know it’sprobably around 11 12 pounds cooking at275 what I’m looking for is for thepoint meat to be at least 195 degreesinternal temperature if not 200preferably not too much furtherand so I’ll cook this until the brisketsdone and when the briskets done I’lllift this this flat up and I’ll justtake a knife and I’ll cut that point offand I’ll take that out and that’sactually where we’ll make our burnt endsso we’re gonna let that brisket go comeback and check on it Mixon burn-inalright guys so over here on the stickburner we’ve got a brisket that we hadtrimmed the exact same way as we justshowed you and we chose to cook this onemeat up you don’t have to do that I didit for illustration purposes so that youcould see the flat here and you couldsee the point hereso this briskets done and what we’regonna do at this point is we’re going totake it over to the cutting board we’regonna lift this flat up and we’re goingto remove the point and make that intoburnt ends you could have even separatedthe muscles before the cook I like tocook it together but it’s just whateveryou guys want to doall right so we’ve got this cookedbrisket like I said you got the flat yougot the point we want to go ahead andlift the flat up get underneath thereand cut this point away I’m going to setthe flat aside to wrap that up put it inyour cooler let it rest for another hourso because again for the burnt endswe’re just going to work solely with thepoint meat so this wasn’t wasn’t realhuge but what you want to do is you wantto cut it into 1×1 cubes so I just makeone inch strips or so that’s got epicbark on that end and so you see thebenefit of removing that fat againbetween the flat and the point so thatwe could apply seasoning to the pointand build this bark on top of it so nowwe’ve got bark on a couple sides andwe’re gonna again cut these into about1x1 cubes or soif it’s too hot you can let it rest justa little bit so that you can handle itokayand look at that bark so I’ve got a panhere of you know from another brisketwhere I made some more so we’d havequite a few just gonna pile them alltogether and just this is a half sizesteam pans what I find works best for meso again a Kansas City burn in it hasgot a little bit of sweet and a littlebit of kick so I want to apply some moreseasoning to it I’m gonna use our holygospel you can use your favorite rubthis one works really well on beef andit has a little bit of sweetness to itso I think it works great for burnt endsI’m gonna apply it here and just kind oftoss the cubes around my goal here is tojust kind of toss all sides coat all thesides a little bit get seasoning on allthe sides here nice application run awayon dog we’ll be happy about that one allright that’s pretty good now it’s timeto sauce so I used meet Mitch sauce mythought is you want to make a realKansas City burn in and let’s use aKansas City sauce meet Mitch makes areally good one you can use yourfavorite sauce so the goal here is tojust coat all the sides okay it’s not toleave you know a half inch or inch ofsauce in your pan you just want to putenough sauce in here so when you tossthese that you’re just gonna get alittle bit on all those sides so allthese sides don’t have anything on themyou want seasoning and you want saucetoss them around nicely and from hereit’s real easy we’re gonna go back onthe pit for about an hour what we’retrying to do is we want the fat and thepoint meat here to continue to renderand we want to caramelize this sauce onthe outside so you can see they’re nottoo much sauce not a bunch of excessjust enough to coat the cubes we’regonna throw them back in the pit and inan hour we’ll be eating goodokay we’re gonna put these burn ins onthe off set I’m cooking it about 275degreesno magic to it you can be 225 250 275any cooker you like got these on thestick burnerthey’ll take 45 minutes to an hour youcan check them about halfway through thecooking them a toss if you like butotherwise you don’t have to do a lotmake sure they’re uncovered if you coverthis with foil that sauce will kind ofrun off of it you’ll steam them so thisis uncovered 275 for me about an hoursee y’all soon okay guys so we’ve beencooking for almost an hourI looked at these one time during thecook you don’t worry about internaltemperature anything like that we’rejust looking for the sauce to caramelizearound those burnt ends which it hashere so you can still see they’re alittle bit wet super juicy these thingsare going to be epic I can’t wait muchlonger so we’re gonna head over to theboard and eat[Music]alright guys so I’ve let these rest justlong enough to cool off they don’t haveto have any power long rest like a likea brisket or anything like that butthese babies look awesometelling you this might be one of thebest bites in barbecue pretty hard toargue it’s a man they look goodso not too hard to make littleadditional trim required but I thinkworth it so you should try these let usknow what you think and I think youmight just be hooked to where you trimevery brisket like that I’m gonna givethese a shotthey just melt in your mouth my fatcontinued to render a little bit ofsweet a little bit of kick from the meatniche womp sauce holy gospel seasoning Ilove it I see the guys like thissubscribe to our Channelwe’ve actually got a twist on thesecoming up pretty soon here where we’regonna do a little something extra withthem so stay tuned