Corned Beef Brisket Burnt Ends | Pit Barrel Cooker | Barlow BBQ

today on Barlow barbecue we’re makingsome smoky savory corned beef brisketburnt ends on the pit barrel cooker staytuned and let’s get started now Icertainly have had my share of burntends I’ve done pork belly burnt endsI’ve had regular brisket burnt ends butthis is the first time I’ve ever triedcorned beef burnt ends let’s begin bygetting our corned beef brisket preppedup and ready to go for the cook whatwe’re using here is just a regularprepackaged corned beef brisket that youcan find at the grocery store now as youcan see here I’ve got it flipped over Idid trim off some of the fat that was onthe underside here and underneath thisflap right here as well so first thingwe’re gonna do is use the littleseasoning packet that comes with thesecorned beef briskets you don’t reallyget a lot there so I’m gonna sprinkle alittle bit on one side we’ll flip itover and we’ll get the other sidenow I’m thinking we’re gonna need a lotmore seasoning than that so I went aheadand put together a rub pretty basic rubto kind of fill out the rest of thiscorned beef brisket and I’ll have arecipe for it right down in thedescription box if you want to check itout so go ahead and coat both sides besure to get some of that rub underneaththis flap here and that’s it this islooking really good and we’re ready toput this on the smoker speaking of whichthe charcoal is all ready to go for thepit barrel so I’m gonna go ahead anddump that in there and today I’m gonnause a nice chunk of mesquite wood thatmesquite really goes great with beef allright let’s go ahead and get the cornedbeef on there get our rebars back in andwe could close the lid and we’re gonnalet this smoke for a few hours until ithits about a hundred and sixty degreesat that time we’re gonna take it offwrap it in some foil and put it back onand tell its probe tender so in themeantime while we’re smoking that cornedbeef let’s go ahead and put together abarbecue sauce that we’re gonna use onthose burnt ends later on so in keepingwith the tradition of today’s cook firstthing we’re starting with is someGuinness and we’re going to use about ahalf a bottle next up we got a half acup of sugar a couple tablespoons ofmolasses and next up is about a quartercup of brewed coffee followed by somesoy sauce some Worcestershire sauce nowI’m gonna add some hot sauce and here’ssome apple cider vinegar and a littlebit of mustard you can use whatever yourfavorite is and let’s mix that alltogether let’s add a good dose ofketchup about a cup of ketchup here andmix that stir that all together andfinally we’re gonna use about a quartercup of Irish whiskey you can use bourbonscotch whatever your favorite kind ofwhiskey is it’s all good there we go nowwe can give this all mixed together andwe’ll set that aside to use later onwith our burnt endswell we’ve been smoking now for threehours and I want to go ahead and take alook at this corned beef check thetemperature and see if it’s time to wrapgot my handy dandy thermometer here andagain we’re looking for a temp close to160all right 156 let’s try the middle hereand 165 all right we’re good to go I’mgonna go ahead and take this off we’regonna do a double wrap a tin foil andthen put this back on and let it smokeand tell its probe tenderthere you go folks that’s a wraplet’s get this back on the pit barreland let it continue to cook and tell itsprobe tender see you soon all right thishas been wrapped now for about an hourand I want to go ahead and check thetenderness and get a temp as welloh yeah that’s looking good 206 thereand it’s feeling really good too we’reat 209 yeah this is definitely hit thetenderness I’d like so we can go aheadand take this off and the next step inthis cook is we’re gonna cube this upand then put them back on the cooker foranother hour let’s go ahead and slicethese up into about ah you know aboutinch thick or so whatever yourpreference is[Music]there we go those are looking great Ididn’t have a foil pan to put these inso I’m just gonna use this cast ironskillet here we’ve got all the cubes inthere now we’re gonna pour on the saucethat we made earlier just go ahead anduse as much as you like stir it up alittle bit yeah add a little bit moresauce never hurt anybodyall right there we go let’s cover thisup withsome tinfoil and back on the pit barrelfor another hour and that should do it[Music]all right the burnt ends have been onthe pit barrel for about an hour maybejust over an hour now and I think it’stime to check them out and give them ataste test all right here we go got alittle burn end right here first timeever trying this let’s see how it tastes[Music]that’s pretty good folks like I saidthis is my first time trying it so itwasn’t really sure what to expectoverall the experience is pretty savorysometimes when you think of burnt endsso you think of sweet barbecue sauce thesauce is really good but it has a littlebit of a little bit of sweet to it butnot too much and I think it’s reallygood it matches it pairs well with thecorned beef tenderness is perfect itstill has a nice bite to itbut it’s super tender I think these arereally good we’ll have a recipe for thesauce and everything else right downbelow in the description box just clickshow more and you can follow along withus and try this one out for yourselfreally appreciate you hanging out withme today I hope you enjoy the video andI hope you enjoy the recipe I love youand I’m gonna say until next time smokethem if you got them bye bye[Music]