Brisket Burnt Ends

[@tommyvtexantrogden2682]

I remember the first time i made these based on your recipe. it shot to the top of the things I would make for parties. I started making double batches and would vacuum seal and freeze the second batch . When we could get invited last minute to a get together, i'd pop them into a Sous Vide for 1 hour at 160 degrees and it tasted just like it rolled out of the smoker. Love that you have a video now ! Nice job !

[@jacobschneider3137]

I just found out how amazing Sous Vide is for reheating brisket! Holyshit! No one even knows it didn't just come off the grill and the bark stays pretty much completely intact!

[@nickfletcher7093]

This guy knows what’s up. That’s the best way to reheat brisket. I do the same

[@avikaiser9562]

this might be the most underrated brisket show on youtube. that looked perfect. and I love how you make it so easy. BBQ really can be simple if you don't overthink it.

[@nickma71]

I think his channel is well rounded. He covers a lot of things and gives the details.

[@caseymeyer5773]

When I do burnt ends, I smoke the brisket, when its done, I wrap it in tin foil and put it in the frig. the next day, the fat in the point has solidified, and then I cube them up, season and sauce them and put them back on the smoker. They really turn out amazing that way as well. Just another variation I found by accident after I ran out of time smoking a brisket a couple years ago.

[@John_Malecki]

I subbed this channel solely because the Meat Church is where i would like to live .... well done!

[@robertbeaulieu9851]

I think you should make a Meat Church cutting board ! The 2 best channels collaborating. Just my thoughts.

[@user-om5bp1ey5i]

As a KC native, thanks for the KC cred for burnt ends. It baffles my mind why more bbq joints don’t make them. I would think they’d be a gold mine.

[@Huzzunga]

I’ll try this next weekend I made Joy burnt ends out of the last brisket point. Now that’s her favorite. However I had trimmed and separated the point off the lean. So now that I’ve caught this video I can try your trim. Thanks Matt

[@jim3578]

Matt you rock! Followed your Brisket Burnt Ends recipe to the T and my wife loved them. She said they were the best thing that has ever came out of my smoker, but she said that about your salsa recipe as well and all our friends enjoy the extra jars it makes. Next on my list is the Beef Plate Ribs. Thank you for taking the time and sharing your amazing recipe videos!! You should do a video on Pig Wings

[@pinpeobi]

These look SOO good and I've seen another burnt ends video from meat church before but I can't help but think this is delicious brisket cubes. Burnt ends to me is exactly that, burnt crusty fatty ends of a well cooked brisket. So this is awesome rich guy burnt ends which I'd eat all day every day. Love the videos and already ordered all the rubs!

[@charlestruppi7793]

Did this on Labor Day and ordered your rubs for the brisket. Man was it amazing. Both the sliced flat and the burnt ends were a hit. I now have neighbors who will be asking about cookouts at my place regularly.

[@davidpatterson3614]

I have known Mitch before he started selling his sauce when we were getting it at the Meat Mitch party at the American Royal. Love your rubs, and you are right the Burnt end is the best BBQ bite and invented right here in Kansas City!!! Love your rubs used the honey bacon just last night!

[@MeatChurchBBQ]

David Patterson that is awesome. Mitch is a dear friend of mine.

[@jmp8910]

My dad and I last year decided to cook one whole packer, and on the second brisket, we separated the point and flat. The point I cooked the same time as the packer for burnt ends, and the flat I brined for a week and made homemade pastrami (smoking it a week later after the brine). Came out sooo good! I'll probably do this again because I like having the flat and point slices as well as the burnt ends so this gives me the ability to do that better i think.

[@gregraso557]

Matt, another big hit. We had a big crowd last week and I decided it was time to smoke a brisket. After watching this video I knew I had to do burnt ends. I followed your method pretty closely, and it was perfect. The brisket was amazing, but the burnt ends were ridiculous! This from my guests not just my opinion. Only problem was, there were no leftovers! Great video, excellent instructions. Keep them coming. I can't wait to try the pork belly burnt ends now. Oh, I also made a couple batches of shotgun shells. Also a big hit! I did one batch with Jerk rub and sauce to kick it up a bit. All were awesome!

[@fishermoore]

The holy cow rub is so epic! Try this out you will be amazed how good your brisket turn out

[@robservice3322]

What a great video and well explained and executed demo on how to make brisket burnt ends. Cant wait to give it a try. Thanks

[@MeatChurchBBQ]

Rob Service i sincerely appreciate that! -Matt

[@vetlager4765]

I just made them tonight, totally was not expecting the heat. Well done!!! Love your products and the womp sauce perfect.

[@owlsnestbbqshow5619]

Real BBQ for people - Praise the Meat Church!

[@kevinbongard6772]

True Story.....best bite in BBQ another great video from the Meat Church

[@scottmiller1956]

Burnt ends are the absolute BEST part of brisket!

[@SirPartyRoc]

Re-watching this video as I just watched your latest burnt ends video. Definitely going to try this trim next time and make burnt ends.

[@raincntry2657]

Wow! This is great. Thank you. You do a really good job explaining how to make burnt ends.

[@MeatChurchBBQ]

Thank you!!!!

[@timmytide1]

@@MeatChurchBBQ why have you chosen to use holy cow and gospel in your product description? I don't find it complimentary or respectful to the Christian faith nor the gospel of Jesus Christ. But I'd like to read your reasoning on the matter. You certainly don't come across as rude.

[@panoscreativetn]

Grew up in Kansas City and burnt ends are life. Eat these with a side of pickles to go totally native. We would also chop them up and put them on a sandwich. Just got a pellet smoker and am going to try this next week!

[@chickey333]

KCMO one of my favorite big cities.

[@kennethhale2819]

I was born and raised on KC BBQ...... Texas BBQ is good, but KC BBQ is just more of a "home cooked" flavor to me.. Love your video, and keep smokin !!

[@rugfixr]

how is there possibly 57 people on this planet who do not love this video?

[@tonyb9855]

Trolls imo.

[@avidjasonenjoyer2001]

Probably thought he did it wrong

[@suitland4644]

Florida

[@markcompton4507]

Vegans

[@erikhope8315]

Vegans......

[@BigLezBBQ]

Love burnt ends, definitely my favourite part of the brisket. Really enjoy the tips. Will definitely try that trim on my next cook

[@buckshot21000]

Burnt ends and beef ribs are my favorite!!

[@BPFnSC]

This video was very helpful! Matt makes it look easy, but it helped me a lot on my first brisket trim! Thanks Matt!

[@alekmiller652]

Got asked to smoke a brisket point. Never done just the point before, planning to do candied burnt ends. This'll be a learning experience and I'm coming here first.

[@BrianLiming]

I used most of this technique for this weekend's brisket and burnt ends. The burnt ends were fantastic.

[@WookieLove1]

Excellent video Brother! Thanks so much. Got my hundred dollar brisket going on the WSM today! Was looking for burnt ends how to and this fits the bill!

[@stephenwilliams919]

Looks amazing brother

[@SmokinJoesPitBBQ]

Great job Matt! Those burnt ends looked good.👍🏼

[@ernestocastillo7684]

Looks great and I assume it taste just as good as it looks. Awesome....

[@jaybuilder8298]

I would say bless the hatters and Cary on with these cool videos! Also hand a piece of of bbq to those people sharing is caring!

[@elliottdebell7783]

🤤🤤🤤 smoking my first brisket on my new Traeger tomorrow want to try this! I had to get a smoker to replicate what I had while visiting America. Very rare to have good BBQ in UK

[@miguelolvera6154]

How did it come out? I just purchased a new traeger and will be making my first brisket this Saturday.

[@nickolost408]

Texas may have their bbq game on fleek, but nothing compares to Missourah burnt ends!

[@davidrader7988]

If you only KNEW how much your "Oreo Cookie" analogy just helped me! Thanks!

[@HumblyServingGod]

David Rader, same here, I finally get a brisket.

[@gruubysasquatch]

Same!

[@georgewilson1354]

Me too

[@johnpopp2146]

I just placed the trimmed fat between two chocolate cookies and now I get it as well.

[@LiquidLensPhotography]

Same here!! This video was amazing. Can’t wait to cook some brisket this weekend!

[@adrianlouviere7650]

After watching for 2-3 min. and seeing your set up and method I had to subscribe.

[@Tokyodriving]

I really should start cutting it like that. Also start making better burnt ends. Great job!

[@jeremyatyc]

Love your videos my man

[@Sethleavescomments]

I love the sound of those cicadas in the background.

[@carlgibson4588]

Dang! My mouth is watering just watching this!

[@ZachofaIItrades]

Hey sir, I drive through Waxahachie all the time going to ETTS over there. I also do all my cooking on the traeger. Currently in Plano but from KC so burnt ends are my favorite. Loving the videos.

[@PaulLaurinD]

Great video, thanks. I am a big fan of burnt ends myself.

[@YankeeRedneck437]

I finally subbed. Been a long time coming. You're an awesome dude all the way around. And it don't hurt that you make some damn fine BBQ! You're an inspiration to many.

[@MeatChurchBBQ]

I sincerely appreciate that Jesse. Have a great day!

[@wtgphoto]

Cooked many briskets but never tried the burnt ends part, gonna now! Sub'd

[@joemamma2119]

Just found your channel and am loving the content! Can not wait for more! We need a outdoor kitchen tour so it can help me plan mine! Keep up the good work!!

[@SMsPRTyCRw07]

Lets GO KC!!!

[@murraymathew9282]

Joe Allen, KC CHIEFS are SUPER BOWL CHAMPS!

[@2011hzw]

😛Yup, bes btie in BBQ.Texas meets Kansas, omg. Don't miss ths one!!!

[@tompittmon9250]

Just discovered the channel I'll be trying alot of your recipes

[@justme-ud2vk]

really like the fact you show everything. After watching this im going to start buying whole packers instead of just the flats. thank you!

[@TheJoeyPeacock]

Happy to see a new video. I really enjoy your passion and mastery. *Best wishes* to you in 2020.

[@iChubbs_81]

South texas tuned in 💪

[@MeatChurchBBQ]

👊🏽

[@iChubbs_81]

@@MeatChurchBBQ got some cross pennies commin your way boss,no charge,just need to know how many you have in your household

[@ineedbbq]

Do these up today. Thanks for the tips.

[@RedsBBQandPizzeria]

That's great man, I have never trimmed like that, but there's a first time for everything and looks amazing! I'll give it a go, be good y'all!!

[@phinesvaughnjr7268]

Great description of how to separate flat from the point.

[@chunt8255]

I like how you BBQ you’re a great pit master I cooked your brisket recipe with your rubs it’s awesome 👏🏾

[@Keith80027]

Looks really good and I want to make some next weekend. Any recommendations on how to hold these for 12 hours or so? I have a food warmer that I have set to 140 degrees and want to hold them over night. Should I just leave open or wrap with a foil top?

[@RedBeard687]

This video has to have been recorded this Summer in Texas. Listen to all those cicadas.

[@MeatChurchBBQ]

so.dang.hot.

[@RedBeard687]

This 70 degree in Texas winter sure does make it seem like we are going to a brutal 2020 summer.

[@darrengartner5038]

Great video! Looks amazing!!

[@ScottysBackYardBBQ]

nicely done. so many people over sauce the ends. you did it right .. good job

[@diogenes505]

Love these better than sliced brisket. I'll make them the day after a cook with leftovers.

[@mikegalloway]

I know what I'm making this weekend. Awesome video, keep em coming.

[@MeatChurchBBQ]

Thanks Mike!

[@Cheffluff]

Appreciate this bbq tip thanks!

[@JoeAmaral427]

Great video - thanks

[@bigstevessmokemchokembbq8746]

Nice video good instructions and the burnt end looked good,I have a question. Why not trim some or all of the fat on the opposite side?

[@TheGrillShack]

This looks epic. It's tough to get good brisket for a sensible price over here, but that looks so worth it

[@michaelsteele7746]

I noticed in this video that you didn't wrap the brisket, but in the Meat Church Burnt End recipe link it calls for the brisket to be wrapped? Which method do you prefer? I've never cooked a brisket and want to make sure I cook it correctly. Thank you for your videos!

[@mibecker000]

You are the best in America

[@MeatChurchBBQ]

Thank you!!!

[@thomasclayon9143]

I'll be doing this tomorrow for sure

[@scottmansell8121]

Had to give this a try after I saw the video! First time that I have trimmed a brisket and first time trying burnt ends! They turned out amazing and for sure will doing every brisket like this! Hooked on the meat church life for sure!

[@thecringegolfer]

My favorite part of the brisket. I have a pit barrel cooker and if I trim before, it might decide to break apart from hanging it. Maybe I'll just grate it next time to try this. Love some burnt ends and they would be all mine because the wife and kids only like the lean!

[@adjusteracademy]

WOW - i saw this and had to make it right away. I already had the Holy Cow and Holy Gospel on hand so I picked up a local KC sauce and made these on my Traeger! I am definitely makeing this a part of my brisket routine from now on. These were fantastic!!

[@padlnjones]

excellent video, thanks. I learned a lot.

[@JoebsonOSRS]

Sheeeeeesh that looked so good!!!

[@Luckydiver83]

Thanks for the video! Have you been to Q39 bbq. I think they have the best burnt ends.

[@RaiderMarkAfterDark_sec122]

Hands down. Best burnt ends I’ve ever had👍#Q39

[@RainerBrunotte]

Why do I always watch this right before sleeping ...

[@styxkc]

The burnt ends look phenomenal! However, I have to add this. I know this is nit picking, and may get some flack for it, but for Kansas City BBQ ya gotta go with Arthur Bryants, Gates or Jack Stack. I've never heard of Meat Mitch and had to look it up. Its not even in KC, but in Leawood, a suburb.

[@LazyEColorado]

That looks fantastic. Can you wrap to finish the brisket through the stall and then just un-wrap and do the burnt ends for an hour?

[@scothick1973]

That Holy Gospel is amazing! And now im starving thanks!! lol

[@reddowg1164]

Holy crap dude, pun intended lol, I had brisket an hour ago and this made me hungry, great video !!

[@juangiraldo1428]

Love those knives! Can you tell me what knives those are?

[@Gonethinkin]

Love it! What knife do you recommend?

[@dougofroguecookers2746]

Good video brother. Love the Holy Cow for brisket

[@12548774]

Absolutely amazing!

[@bigdogpeck1874]

Hey Matt two questions what kind of pit is that and those knives your using what brand are they. And this is an awesome video tutorial and I am super happy that you said don’t over sauce the the MEAT.

[@lexkoudstaal3196]

Nice video. Thanks for explaining and showing. You've got a good knife. Greetings from Berkel en Rodenrijs, the Netherlands.

[@beardswagbbq]

Hew subscriber here, looks amazing im going to do this with my next brisket smoke. I just purchased a new Pit Boss 1100 and its a good one so far. Did my first ever brisket yesterday and turned out fantastic. God bless family

[@shane4013]

Absolutely starving now

[@alvy_theone3916]

I would love to go to one of your classes and learn the ways!!!

[@DJ-fn3jm]

This is the way.

[@ryandutot5332]

Hi Matt. Love the channel. Do you find that the flat flap covering the point on this brisket prevents smoke from getting to that part of the point that’s covered or prevents bark from forming?

[@poppajimscajunbbq8576]

Love Burnt Ends

[@murraymathew9282]

I just got a pellet smoker for Christmas and have yet to try a brisket... thanks for the information on Burnt Ends since I live in KC and love them also! Question I have is will the point get enough bark on the area the flat is covering on top?

[@InevitableTruthTeller]

Love your "touch the meat, then touch everything around you" technique. :)

[@HotWheelAXEL]

do you have a video on how to control your temperature

[@mtbsentinel2598]

Love your vids. Thanks and keep them coming!!

[@MrAhmer]

If I trim for burnt ends and was planning on wrapping, do I still wrap the whole thing? Confused on how wrapping fits in if I trim like this. Thanks for any help!

[@SHADOW.GGG-]

this takes, dont play with your food to another level

[@shawncollene3194]

Best thing about your Texas barbecue is Kansas City barbecue. Burnt ends baby!

[@roy_8693]

OMG that bark! Holy Cow is right. btw... My aunt lives in Waxahachie. Next time I visit, I'm stopping by.

[@jaylancaster5419]

I commend you for telling folks to lightly sauce them. So many folks are braising hunks of meat in pans full of sauce, butter, and brown sugar & calling them burnt ends.

[@ryanba4115]

Looks delicious! I'll have to give this recipe a try.