How to Make Brisket Burnt Ends | Perfect Every-time!

[@sj1roese]

Started diving into brisket about 2 years ago. Burnt ends are hands down the best bbq there is.

[@adamguillaume7286]

Production quality is 100% Ordered some DB hot and got it this week, great stuff! Also, shaker was cracked and y'all sent a new one same day. Great service, thanks.

[@KosmosQ]

Thanks brother

[@smokingtarheel3003]

Those burnt ends look heavenly! I hit that bell. Keep 'em coming!

[@coutureleotards]

I just lobe his excitement about burnt ends .....Im excited too 😄!!

[@RCGshakenbake]

Makes me miss that Oklahoma summer rain. It's been so dry here.

[@jasonsteele9580]

Bro looks awesome. Keep giving the keyboard cooks hell! I love it. I just found a Waygu beef farm about 20 minutes from my house. Getting a brisket this week for next weekend. CAN’T WAIT!!!

[@dailew9400]

I hope your editor gets the credit he deserves

[@BigLezBBQ]

Love your energy in the videos. Brisket burnt ends are definitely my favourite bbq in one bite 👍

[@nj2kcgardener796]

Komso you are a genius! I picked up a brisket point today, burnt ends are on the menu tomorrow for Fathers Day. Also congrats on 50K!

[@jasonhart6947]

Yes yes yes!! I have been waiting for a burnt end video with the Pit Barrel. Those look great and now to go find some whole brisket here in Georgia.

[@pitbull004]

It's morning here and watching this video. Would eat burnt ends for breakfast? Yup!

[@Gquebbqco]

Dang Kosmo! Your videos have gotten awesome! Great job!

[@benjismith593]

Dirty Bird on brisket is perfect. My customers love it.

[@kenthayes5256]

Another great demo Kosmo! We have to teach you how to open a string-sealed bag though. Note that one side is single stitched and the other is double stitched. Facing the single stitched side, locate the string edge to the right and clear the loose knot. Then pull the string for an easy opening!

[@chrishadley4894]

Kosmo! Great video. Nuttin better than good ole burnt ends. By the way, I saw at the beginning that you mentioned you need a sign. Well it just so happens I own a sign company out here in Kentucky and would love to help you out if you're interested. By the way just used dirty bird hot and texas beef a couple weeks ago in a comp and got my first call in brisket with a 4th place call. Best brisket I've ever done. Thanks for the great products!

[@bobaker5092]

Just ordered cow cover killer be honey and moisture magic. Thanks for all your help with yo videos. Much obliged, sir.

[@sprhcp39]

Picked up some DBH to try out from my local Bucees.............changed my life and turned me into the man i am today.

[@Jasonkeefephotography]

Glad to see I’m not the only one that just cuts the corner of the bag charcoal open with a knife!!! LMAO!!! Love your videos. Gonna order some of your rubs pretty soon. Can’t wait to try them!!!

[@carlfoster7003]

Love it! Keyboard cooks! I am trying this today on the PBC. Thanks!

[@bradtanner2199]

Kosmo,you rock bro.you have the best smokin channel of them all.

[@markmelton8676]

Had to get a refresher right before the super bowl!! I really hope I can get a point only from my butcher.

[@stefanskala64]

Awesome looking burnt ends love it send me some please

[@turky2tyme]

Damn I messed up watching this video before I had eaten anything now I’m starving for some burnt ends great vid kosmo

[@jkoth214]

I'm watching your video's from newest to oldest as I recently found your channel. Got some OP X-1 and can't wait to try it on burnt ends. Thanks for all you do!

[@chrisbrennan2208]

Great looking cook. Burnt ends are the best.

[@cmbteng6005]

Another great video!!!! This is how you wake up!!!

[@Limitedtime1]

Love this channel

[@chrisl1637]

another great video.....the gloves you produced by the way are amazing! Great quality.

[@stacystout7419]

Awsome! I liked the guy trolling for burnt ends hahaha

[@erikcarlson1562]

THIS keyboard cook is go’n try this!!

[@Steveinkansas27]

Nice early morning upload lol gotta be good

[@donniebbq62]

Really like your videos and products man keep it up

[@reddowg1164]

Omg when you unwrapped those burnt ends I think I heard angels singing

[@natedubbeld2470]

Straight butter lol awesome video

[@wes-sotejasbbq8922]

Thanks for the tips. I made some brisket today gonna try it out now. Keep up the great videos.

[@1988dagms]

Been waiting for u to do this video.

[@SmokedReb]

These BE look really good, thanks for sharing brother!

[@RedsBBQandPizzeria]

Fantastic cook my brotha! Always fun watching not only the cook, but your delivery and editing skills... you sir, are Chuck Norris

[@armandomeza8015]

Very good video kosmos

[@moose6239]

OK my mouth is watering! Quick question was this entire thing done with a smoker? Or is that more of grill style of cooking? BBQ newb here

[@Rockyj6942]

Do u ever rest your point before cubing? Or is your thought process to get them back on the cooker before the temp drops ?

[@OFFROADRUNNER101]

I love a good Salt and Pepper brisket but layering those flavors is a whole other sport too. Mix it up.

[@jamies6141]

great video, keep on doing what you do

[@droth2011]

Videos are real informative, but not being able to taste some of that goodness is HARD!! Thanks for the share, peace out. 🤟

[@RichsRiverSmokersWestVirginia]

Hey brother great burnt ends as usual!

[@loadpin]

Soooooo Kosmo, which burnt ends do you like best, points or pork belly? I can’t decide, they are both delicious.... it’s 6 in the morning and I’m ready to fire up the smoker after watching this...another great video.

[@rueridge7597]

loadpin That's a tough one. Guess it depends upon what mood your in. Just do both.

[@loadpin]

Rus, I completely agree with you. These are getting cooked today. Got me to thinking I wonder how a Tri tip would be doing this? Well guess that’s on the menu today.

[@KosmosQ]

I like Beef Burnt ends the best.

[@chrissmith9974]

I am a new BBQ fanatic. I freaking love your videos. Just bought your pecan rub and trying it today! Keep up the good work.

[@DerickZ28]

How does Kosmo not have more subs?

[@coachsimmons]

Once I get a better pit I am going to buy you guys out

[@dillonkruckman1846]

When the key board cooks win a couple world championships they can talk shxt then 🤣🤣

[@pde442]

Awesome video

[@LFSJR.]

Looks awesome. Did you cube them right away or do they need to rest at all?

[@KosmosQ]

Nope cubed them right away

[@terrytmills7820]

KOSMO! love your videos just bought some of your rub and rub glaze... Can't wait to que with them!!!

[@garywilliamson1859]

I like your videos. Gave me some good techniques to try out. Thanks!

[@ChickenFriedBBQ]

love them burn ends!!

[@rkeisler]

Love the competition bbq sauce!

[@Tony-cb5fu]

Best part about making brisket is the burnt ends!

[@tabeyloccs8682]

Production is such high quality man. How long does it take you to produce one video? That’s a lot of editing.

[@KosmosQ]

Not long

[@chrismitchell5496]

bbq newb here, love the channel and the products. if you want a bit more bark would you just run it hotter or longer? Great stuff as always Kos!

[@richardletanosky6538]

Dude that looks amazing

[@optionsbbq]

Love burnt ends!

[@Just_the_Q]

Looks damn good.

[@dkm016]

What do you think the cooking temp is?? Great job, looking forward to doing this.

[@brigtube1]

mate your music is over the top! seeya

[@joe4911]

Kosmo, Recently started following - big fan. I am new to smoking and have done two brisket points so far on my egg. Both have turned out "rubbery". smoked at 230 until 160 IT and wrapped them until 205 IT, rested for an hour. What could i be doing to not get these things falling apart? Thanks! Also - just purchased the turkey brine and seasoning to smoke a turkey this thanksgiving. I'm pumped!

[@babywueso]

Call me crazy but I usually add a thin layer of oldbay seasoning to my brisket and smoked bbq ribs 👍🏽

[@gordonbircham1362]

You re the man! Was there armed guards watching this brisket cooking? Cos I d have been straight over to steal the goodness

[@BBQPITDOG]

Love the Pit Barrel Cooker brother...use mine daily!!! Kosmo....did you cook that thing with no rebar in the PBC??? Delicious video...Nice!

[@Psalms144_1_2]

Awesome, "do you",,, your right and your burnt ends look good.

[@daridley]

I like that knife you are trimming with. what kind of knife is that. thanks

[@okcstatik1033]

Hey man, what butcher do you typically use? I live pretty close to your shop and would love to check em out.

[@Tmil1035]

When you cook a full brisket do you let it rest for an hour before you cut for burnt ends

[@NickNimmin]

See you at VidSummit in a couple of weeks!

[@KosmosQ]

Hell yeah brother!

[@everettjasonmatthews7287]

Here's something to cook,rabbit and squirrel using your products

[@deanboyd587]

That looks awesome, I am cooking about 400lbs of brisket for the Veterans next week and want to try this, can you refrigerate after and heat back up? Will it be good?

[@benniedobbs6097]

I would say yes cause I can eat them cold lol

[@joshfurgye6328]

Kosmo, how do you heat that charcoal in the PBC? Wax cubes under the charcoal, then how long do you let it go for before you put the meat on?

[@lloydjohnson4639]

Hey Kosmo's, your videos are outstanding and very helpful (thanks)! How long do you recommend smoking the brisket before wrapping it in aluminum foil?

[@fuscorayj]

wrap @ 165degrees

[@fisherman2359]

Can you thin slice it and grill it in little steaks?

[@bradfuller2454]

visiting a wagyu beef farm today hopefully I can get a brisket or at least order one

[@roberttschaefer]

What grill gloves and food handling gloves do you use?

[@lairofdionysus1943]

You may think I'm crazy but for some reason I just never find Brisket too exciting! I don't hate it but I just find it too dry and bland, so you know what I do to make burnt ends!? LOL I use dry rub and smoke Sirloin Steak Tips that I cut into pieces to get a variation of burnt ends :v But this video looks like the brisket was done really well... Can't go wrong with the Pit Barrel Cooker either!

[@bighatbbq5680]

hey kosmo, what is the brand of knife that your using to open the crovac with?

[@RiverCityBBQ]

Straight butta.... Lol. Nice brother!

[@solman93]

Kosmo, what was the approximate weight and initial cook time for just the point? I know there are variables. Just trying to gauge how much lead time I'll need.

[@Rosetti.]

Can we make burnt ends with the meat from the flat?

[@123kevin45678]

What butcher do you use in Okc

[@2ndhandsmokingbbq579]

With your own personnel experience do u sauce your burnt ends in kcbs comp?

[@jakerawlins4698]

I’ve been smoking since September and when I do a brisket It takes up to 15 hours because I don’t want to dry out the meat. I try to spray it with water/vinegar and whatever else I want to try to help it. Other than start wrapping it in foil is there any better way to speed it up using an electric smoker?

[@flemdisch8690]

Jake Rawlins getting a good cut is important. Get Prime, not Choice. It’s more of an investment, but it’s worth it. Also, keep a water pan in the cook chamber. If you want to get more invasive, you could inject the meat. If you do these things you can cook at 275-300 without worry. It’ll save on hours and your brisket will be fine.

[@georgecutting3952]

Okay here's a question besides being done sooner is there any other differences between running hot and fast and low and slow does it affect the flavor or anything like that

[@KosmosQ]

No, its a time thing for me

[@MrCapri26]

Any wood used?

[@jeffsamples913]

Lol that’s what my favorite restaurant does! Lol that cracked me up, but you’re right lmao

[@penmoe231]

Where do you go for a good butcher on the okc area?

[@a.w.w.728]

You need to hook up with chef Tom at all things BBQ here in Wichita KS.

[@KosmosQ]

I love Chef Tom he is a stud!

[@everettjasonmatthews7287]

Which brine would work best for rabbit and squirrel. .

[@fatfinger1013]

Just a simple salt and sugar brine

[@throughthemuckandthemire677]

Honest question. You don’t ever have issues without having any type of heat deflector? I use a Smokey mountain so I’m assuming it could be used the same way but I’ve been worried it will burn the bottom.

[@throughthemuckandthemire677]

Also, I use that Texas beef rub on ALL kinds of things that aren’t beef lol. It’s great on salmon. Last week I mixed it with flour and sazon Goya and made fried wings with it.

[@jlcain100]

This looks like it was filmed in OKC, in the same shopping center as H&H sporting goods.

[@MrTerraphobia]

Thats where the shop is

[@honestman2735]

Damn u got way better on the vids!

[@general5886]

your hilarious man

[@mistabenton9666]

What size brisket point was you bbq

[@glennmcgee2069]

How do I get some of your seasoning? I have a little BBQ business and I want to try out your product.