How to make Burnt Ends (Kansas City Style)

  Рет қаралды 649,001

Hey Grill Hey

Hey Grill Hey

Күн бұрын

RECIPE HERE: heygrillhey.co...
MY SAUCES, RUBS AND MERCH: patio-provisio...
These Kansas City Style BBQ Burnt Ends are meat candy! Smoky, tender, and melt in your mouth delicious!
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00:00:34 - How to trim brisket
00:01:15 - How to separate brisket point
00:02:15 - How to trim brisket point
00:03:02 - How to season brisket
00:03:25 - How to smoke burnt ends
00:04:18 - How to make burnt ends
Ingredients
1 6-8 pound brisket point (also called the deckle)
2 teaspoons coarse Kosher salt
2 teaspoons coarse black pepper
2 teaspoons garlic powder
1/2 cup Kansas City Style BBQ Sauce link in recipe notes
1/4 cup dark brown sugar
Instructions:
Preheat your smoker to 225 degrees F using oak wood.
If you are starting with a whole packer brisket, separate the point end from the fat end by running a knife through the vein of hard white fat between the two muscles. Trim up your brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
Combine the salt, pepper, and garlic powder. Shake liberally on all sides of the brisket point.
Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature reads 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat.
Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees and then remove to a cutting board. This typically takes another 3 hours.
Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into cubes, about 1 1/2 inches thick.
Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
Set the uncovered pan of burnt ends back on the smoker and close the lid. Continue smoking at 225 degrees F for 1-2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides and are very tender.
Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.
TOOLS USED TO MAKE BURNT ENDS (following links are affiliate links)
Camp Chef SmokePro SG Pellet Grill: amzn.to/2G9hAwn
Shun Cutlery 7-inch Fillet knife: amzn.to/2G76dVw
Peach Butcher Paper: amzn.to/2tx9Ilk
Thermoworks Thermapen MK4: thermoworks.com/thermapen-mk4?tw=heygrillhey
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
Camp Chef: click.linksyne...
ThermoWorks thermometers: www.avantlink....
Weber Kettle: homedepot.sjv....
Weber Genesis Gas Grill: homedepot.sjv....
Pit Barrel Cooker: cabelas.7eer.n...
Smoke Tube: amzn.to/2HzNJQ2
Lodge Cast Iron: amzn.to/2Mf50SH
Kamikoto Knives: amzn.to/2VZdRMN
Dalstrong Knives: amzn.to/2YJLJdu

Пікірлер: 407
@brad_neal
@brad_neal 5 жыл бұрын
Just getting started with this smoker thing. Love how you don't over-complicate things. Can't wait to try!
@reneebrown9017
@reneebrown9017 2 жыл бұрын
You made this look so easy, I was intimidated until I watched your video, I'm confident that I can do it now!
@kentshooters7474
@kentshooters7474 5 жыл бұрын
Best explanation and video I've seen on separating point from flat!!! Looks delicious! Thank you for great to the point videos!!
@spiteu9272
@spiteu9272 5 жыл бұрын
I see what you did there.
@Mbartn
@Mbartn 4 жыл бұрын
Hey Girl, Whoop-Whoop! Made these TODAY (maiden voyage with smoking brisket point). My neighbors loved them👍 I , also, prepared a palette cleanse for them - tomato, cucumber and onions with salt, pepper, red wine vinegar and olive oil, Best neighbor ever 🙂👍💯 Thanx again!
@laikynpapa
@laikynpapa 3 жыл бұрын
No BS just straightforward instruction, thanks!
@SavageVoyageur
@SavageVoyageur 6 жыл бұрын
This was my first attempt at smoking a brisket. All I can say is WOW! It was a great hit with our friends last night. The size of this cut of meat makes Fred Flintstone proud. Thanks for the great recipe,
@jimmello6289
@jimmello6289 9 ай бұрын
decided to try your advise and do first time burnt ends for turkey day....AMAZING and melt in your mouth meat candy.
@bluelarry1674
@bluelarry1674 5 жыл бұрын
this was the best video I've seen when it comes to butchering the flat/point. Very helpful! thank you
@karela33
@karela33 5 жыл бұрын
Great demo on the carving and separating----and the burnt ends made me seriously jealous when you squished that lovely little morsel and ate it. mmmmmm
@irainkoolaidTTV
@irainkoolaidTTV 2 жыл бұрын
whats wild is i just watched the masterclass on BBQ from franklin pitmaster the legend and he took 2 hours to explain this all, which is fine, but im very impressed you nailed practically everything he mentioned too
@yopasjim
@yopasjim 6 жыл бұрын
I appreciate that you put a detailed description in your information. I KNOW that requires more work, but it is so helpful! By the way, I love to watch your face when you get excited about the finished product! lol
@matthewc4296
@matthewc4296 6 жыл бұрын
We Kansas Citians do love our burnt ends! Meat candy is the best description ever.
@mwduck
@mwduck 5 жыл бұрын
Fo sho.
@JenB.188
@JenB.188 5 жыл бұрын
I love burnt ends! This presentation taught me a lot about the brisket. Thank you.
@spjohn43
@spjohn43 4 жыл бұрын
Terrific video with useful tips. I’m going to try this recipe this weekend. Thanks and keep doing a great job educating.
@ThirdeyedeasInc
@ThirdeyedeasInc 5 жыл бұрын
Well, you nailed burnt ends to a T! Perfect start to finish. Knowledgeable about the meat cut, the trim, the smoke, the temp, the time, the seasoning and saucing ingredients. Good job. Gained a follower.
@edfulginiti8798
@edfulginiti8798 5 жыл бұрын
I hope you accept this compliment as intended: I could watch you make PB&J and be equally distracted by your charm. Love me KC cue!!!
@miahzzeebest701
@miahzzeebest701 3 жыл бұрын
I like to leave the whole point end together. take it out of the butcher paper it should be at 200° and fall apart tender. Put it in a foil tray and then sauce it up. (. With warn or hot heated up sauce never cold or room temperature ) Stick it back in the smoker once the sauce gets sticky, ( 5-10 mins) stick in the probe or thermal pen and if the probe comes out without picking up the meat then it’s perfect check multiple spots. Then take it out cube it up put them in the pan and toss they around (be careful when cutting) they should be like shredded beef cubes sooo delicious. Keeping it together in one piece helps it render and stay tender without getting squishy hard again. Don’t cut it at 195°
@kimkreamer5699
@kimkreamer5699 5 жыл бұрын
I learned so much from your video! I just purchased a Traeger about a month ago, am learning a lot but I have a long way to go! Thank you so much for the instruction. I can’t wait to try it! Thanks again!
@Heygrillhey
@Heygrillhey 5 жыл бұрын
Of course! Thank you for being here!
@neilreid2298
@neilreid2298 Жыл бұрын
Your explanation of how to separate the point from the flat is the best I've seen on YT. Looking forward to trying this next Saturday! Thanks for the great vid! Subbed.
@bigbuffwolf1
@bigbuffwolf1 3 жыл бұрын
I'm glad you actually came here to check them out instead of Judy ding what you heard. Also, welcome to Kansas City. 😁 (I know this is an older post at this point)
@Ivanator-21
@Ivanator-21 6 жыл бұрын
I've been wanting to make some brisket brunt ends, and been looking at a lot of videos and I'm going with your recipe. They look amazing and I wish I could smell and taste them.
@dink6491
@dink6491 5 жыл бұрын
God, I miss living in KC so much! The BBQ culture is unlike any other, and we have the best flavor.
@kristinapence4051
@kristinapence4051 3 жыл бұрын
I understand you missing kc bbq. I grew up in Independence mo and lived there for 38 years then moved to Eden,NC for 8 months then moved back to Oak Grove. I know what you're saying. Sorry!
@charlesrocks
@charlesrocks 3 жыл бұрын
Brisket is simply the gift that keeps on giving.
@roberttschaefer
@roberttschaefer 6 жыл бұрын
Okay...wow. Seriously. Outstanding job trimming the brisket, proper rub (keep it simple!) and following a proven method for smoking low and slow, then wrapping technique at the stall. I do think you might want to go with a bit less sugar for beef next time for finishing off the burnt ends, but that’s not a big deal. A great video and helpful to all who watch it! Much gratitude.
@tombryan1
@tombryan1 5 жыл бұрын
When you make yours you can use less sugar. Let others do it the way they like.
@mrhockett1
@mrhockett1 5 жыл бұрын
@@tombryan1 Don't ya just love keyboard chefs? Everybody is supposed to do it their way or it's wrong!
@roberttschaefer
@roberttschaefer 4 жыл бұрын
mrhockett1 I never said it was “wrong.” My goodness, I’m just being conversational. Lighten up guys!
@jarrodderr
@jarrodderr 5 жыл бұрын
I thought I was gonna see poser KC BBQ. But no. You nailed it. This looks so good my salivary glands went on beast mode just watching.
@DieBlah
@DieBlah 4 жыл бұрын
This is definitely my personal favorite. Kansas style burnt ends are magical.
@DougZbikowski
@DougZbikowski 3 жыл бұрын
5:40 "They just pull apart.." ::stretches meat like rubber band:: :D
@shawnh7930
@shawnh7930 5 жыл бұрын
Thank you for the separation lesson. Greatly appreciated from a non butcher!
@577buttfan
@577buttfan 4 жыл бұрын
Thank you sista!! Im heading to Point Phillips Hotel tomorrow night for their burnt ends cant wait hehe :)
@TheMaaksel
@TheMaaksel 5 жыл бұрын
Thank you very much for your videos. I am new to smoking and have done a few small things here and there. I recently upgraded my smoker started looking for information and recipes to improve. I found your video to very informative, to the point and most importantly you didn't skip steps or make assumptions - you showed us every step of the way. On top of all of that, your product quality is solid and your videos are not absurdly long. Please continue with videos like these, because they really do help people getting into the hobby(?) and trying to hone their skills on the BBQ. I'll be copying this video this week, but also doing the flat. My goal is to serve the burnt ends for lunch, and the sliced brisket for dinner! Timing is going to be a pain to manage.
@dgordon130
@dgordon130 4 жыл бұрын
So basically this lady has rocked it. Looking forward to more videos. Really well done.
@thaijaybird
@thaijaybird 2 жыл бұрын
I live about a mile from Joe’s KC. I am truly lucky. Although I do smoke a lot of briskets but I do love to go there(if they aren’t sold out).
@tamararoot8398
@tamararoot8398 4 жыл бұрын
Thanks for sharing, We love Joe's in Kansas City. We are definitely gonna try this recipe.
@meangene8437
@meangene8437 Жыл бұрын
Made these many times, i can assure they are the hit of the party
@tylercline8787
@tylercline8787 5 жыл бұрын
Video quality is best I've ever seen on KZbin. Period. Well done this is 4k
@Heygrillhey
@Heygrillhey 5 жыл бұрын
Thank you so much!
@greenyawgmoth
@greenyawgmoth 5 жыл бұрын
@@Heygrillhey too bad about the sound dying at 5:24 though. Looks delicious!
@moethomassr744
@moethomassr744 5 жыл бұрын
Awesome recipe.!! Your directions was right on!!! My first time ever doing a brisket and the burnt ends turned out delicious.!!!
@Heygrillhey
@Heygrillhey 5 жыл бұрын
That's awesome! I'm so glad you nailed it!
@randallewebb
@randallewebb 5 жыл бұрын
Defiintely got to give you props on how you trim the brisket. There is another person's videos I like and saw their tutorial on making burnt ends. But the way you trimmed the brisket put theirs to shame. Job well done.
@MrRingWrm
@MrRingWrm 6 жыл бұрын
How you filmed the butchering was spot on. I've only smoked a brisket once (full packer) and subsequently cut fat off once. Your review will be my guide for the next attempt, as I went a little overboard. Burnt-ends candy looks to be the bomb...
@jessicavonfelten4751
@jessicavonfelten4751 5 жыл бұрын
born and raised in kc on Bryants bbq-real burnt ends are the cuttings from the top of the brisket that are burnt in the smoking process modern burnt ends is the whole brisket-there you go
@jerrybennett1261
@jerrybennett1261 4 жыл бұрын
I am new to your channel but I love everything you do. I've tried several of your recipes and they are always a hit. Love the cowboy candy 🍬. Keep grilling.
@danjennings6817
@danjennings6817 5 жыл бұрын
Excellent job! First time I finally got it explained that well. Thanks and have one in the freezer just waiting
@michaelconrad421
@michaelconrad421 6 жыл бұрын
Nicely done! Thanks for the great video. I'm going to be smoking a whole packer this weekend for the Ohio State game with some friends and I definitely wanted to do some burnt ends. I think I'm going to try your method, this looks really good!!
@Kevin_747
@Kevin_747 6 жыл бұрын
Nice job on trimming the brisket. I'm a KC native. My favorite burnt ends were from the old Smokestack BBQ (Russ Fiorella, Jack Stack's daddy) followed by Sneads. Those original guys are gone. I love all the KC BBQ, I'm a little partisan in that regard. Thanks for making me hungry.
@grannychoochoo5602
@grannychoochoo5602 5 жыл бұрын
Really liked your discussion of burnt ends. Thank you.
@rooster3019
@rooster3019 3 жыл бұрын
Great! I will do this when the snow melts....
@PADIFLY
@PADIFLY 5 жыл бұрын
Very clear. I've been a big fan of ordering burnt ends out for a while but this Sunday I plan to try to reproduce your recipe on my Big Green Egg. Like you, I plan to turn the flat into corned beef. Both of these will be first time experiences for me.
@kelleyvancamp3589
@kelleyvancamp3589 6 жыл бұрын
Ok, that was very nice. Looked so good. Changing my plans for the weekend now.
@lawrenceguidos9727
@lawrenceguidos9727 Жыл бұрын
I love getting ideas from you . You make it so easy to follow . Please keep your videos coming
@robertrardon8099
@robertrardon8099 5 жыл бұрын
This is from some one from KC and they look great. Thanks
@yopasjim
@yopasjim 5 жыл бұрын
Wow! Another EXCELLENT video! You make it look so simple... and inviting! Great job!
@sinnyawesome7037
@sinnyawesome7037 5 жыл бұрын
You are the best! Hope at some point you come to Turkey and extend your knowledge about food!
@landyardarty1754
@landyardarty1754 6 жыл бұрын
Looks great, I'am going to try this when I get my pellet grill.
@stevemitchell3601
@stevemitchell3601 6 жыл бұрын
Fantastic! I will try separating the point & flat on my next Brisket.
@lizjay1016
@lizjay1016 5 жыл бұрын
Good, confident cook. Great job.
@kellynieves7424
@kellynieves7424 2 жыл бұрын
Thanks for showing the trimming. Can't wait to try this!
@courtlandsummers8559
@courtlandsummers8559 5 жыл бұрын
Wow, those burnt ends look amazing! Thanks for sharing. :)
@marklloyd4087
@marklloyd4087 5 жыл бұрын
When Fat is not a bad word 😂 😂 😂 🇬🇧 🇺🇸
@keithmaclean5206
@keithmaclean5206 5 жыл бұрын
Planning to make burnt ends for the first time next weekend. This video was amazingly helpful. Thanks!
@Heygrillhey
@Heygrillhey 5 жыл бұрын
Thank you so much for being here!
@keithmaclean5206
@keithmaclean5206 5 жыл бұрын
Hey Grill Hey I appreciate your tutorial (will definitely check out more). I’m a Canadian who loves KC BBQ and Joe’s is definitely at the top! I’m learning to make my own since I can’t get to KC too often.
@StingerSecSol
@StingerSecSol 6 жыл бұрын
Definitely the way to do it! Looked amazing!
@adamani08
@adamani08 5 жыл бұрын
Little tender cubes of heaven
@micheletalley6156
@micheletalley6156 5 жыл бұрын
KC BBQ including burnt ends are the best. Moved away but I still miss KC and it's food and jazz scene.
@SHOCKSTRUT
@SHOCKSTRUT 5 жыл бұрын
Thanks for making a great video with excellent directions for making some delicious burnt ends.
@MelkorHimself
@MelkorHimself 5 жыл бұрын
My burnt ends sauce is made from a 50/50 mixture of the dripped off fat (collected into the water pan during cooking) and some hickory BBQ sauce. It's not too thick and adds a subtle flavor.
@stevelaycock1947
@stevelaycock1947 6 жыл бұрын
Had this for Father's Day. Loved it!!!
@Heygrillhey
@Heygrillhey 6 жыл бұрын
I'm so glad you liked it!!
@grantrichardson1215
@grantrichardson1215 5 жыл бұрын
Wow! I need to try that in a couple weeks at my brothers house in Colorado. Love me some Briskit.
@SilverMt.
@SilverMt. 5 жыл бұрын
Great job. Just like a lot of places do it in KC. I have eating and cooking KC BBQ for a long time. about 30 years ago most BBQ restaurants were small and they would just about give you the burnt ends. The general public thought they were over cooked and did not look good. now they are one of the most popular and they get top dollar for them.
@777GiantSlayer
@777GiantSlayer 6 жыл бұрын
Love your videos! You should make one on how to make your bbq sauce. I’d love to know the recipe!
@rayperez6214
@rayperez6214 5 жыл бұрын
Amazing step by step process. Great communicator and very engaging
@Hound427
@Hound427 5 жыл бұрын
Way way better and more informative than all the guys videos on burnt ends ! Thanks.
@richardtrammell7521
@richardtrammell7521 4 ай бұрын
Thanks for the info Sis, from the Ozark Mountains 😊
@careysharp8340
@careysharp8340 4 жыл бұрын
She's beautiful and knows her way around the grill , priceless. 😎
@jimjohnson1285
@jimjohnson1285 3 жыл бұрын
When I get a smoker I'm definitely going to make this.. Yummy
@clintwhatley7981
@clintwhatley7981 5 жыл бұрын
Well Done. From a Tx Pitmaster
@danasheets5478
@danasheets5478 3 жыл бұрын
the best you make it so simple looking
@goofsaddggkle7351
@goofsaddggkle7351 6 жыл бұрын
Really enjoyed this video. Smoking a brisqiet tomorrow and want to do burnt ends and you are 2nd person to recommend sepsrsrong point from flat. Guess that's the way to go! I like how you can remove so much more fat that way though so looking forward to trying this
@mimblewimble843
@mimblewimble843 4 жыл бұрын
Thank You! Awesome! Pete
@rush2124u2
@rush2124u2 6 жыл бұрын
That looks great I have to try it but I would add some tobacco sauce on the side to mix with the sweet.
@rickdavis2235
@rickdavis2235 5 жыл бұрын
I don't miss living in Kansas City but I do miss the BBQ. Great job!
@kkatlvolvo
@kkatlvolvo 5 жыл бұрын
Great video and appreciate you keeping It simple!!!
@Mbartn
@Mbartn 4 жыл бұрын
Tremendous video! Thank You for hosting and sharing a great recipe, you have a Wonderful personality! I just bought a Traeger 572 and I'm looking forward to smoking a Brisket (my first🤞). I'm going to make your recipe for some friends (4Jul), they're going to flip! I appreciate your techniques and your attention to details, Winner👍💯
@mood5736
@mood5736 4 жыл бұрын
Your videos are great, love them , Thanks for your time doing this! Great Stuff .
@ghostrider729
@ghostrider729 6 жыл бұрын
WOW, I'm all in!!! Nice ...now I'm starving!!!😁
@patriot4life386
@patriot4life386 5 жыл бұрын
I think I just fell in love! (with the burn't ends too)
@mer2705
@mer2705 4 ай бұрын
As a lifelong Kansas Citian, I approve this video
@99Jaapie
@99Jaapie 5 жыл бұрын
That looks great. AS a South African I have never heard of these, but they do look good. You mentioned a home made Kansas City BBQ Sauce - do you share the recipe?
@rashidqamar7884
@rashidqamar7884 5 жыл бұрын
Meat candy! That’s the best description 😅
@beckywalls1026
@beckywalls1026 6 жыл бұрын
Awesome!! Love my Kansas city Bbq!!
@Heygrillhey
@Heygrillhey 6 жыл бұрын
Thanks Becky!! I love it too!
@gamesmasterog84
@gamesmasterog84 5 жыл бұрын
Oh my goodness those look so delicious
@ozzieman4392
@ozzieman4392 Жыл бұрын
Excellent video and recipe, thank you!
@mikebrisebois
@mikebrisebois 5 жыл бұрын
Wow. Great job!
@johnwaynebrooks
@johnwaynebrooks 4 жыл бұрын
As a Kansas city boy she has my heart, my stomach too!
@mattymcrips
@mattymcrips 5 жыл бұрын
You got them right. You outta try Jack Stacks burnt ends, and of course Arthur Bryant's downtown in the jazz district...the Arthur Bryant's they had at Legends in KCK was not the same. Thank you for the video.
@rnordquest
@rnordquest 5 жыл бұрын
@Matthew My first ever burnt ends were at Jack Stack just last year. Yeah buddy.
@stihlnz
@stihlnz 5 жыл бұрын
Go girl, go you good thing ... will be doing this for sure.
@theoversouls
@theoversouls 5 жыл бұрын
Excellent presentation and info! I REALLY appreciate not sitting through endless pauses and "uhhh's". Also I'm from KC and have never had burnt ends! LOL My dad always burned hot dogs, marshmallows, etc to complete black char, so when he said he liked burnt ends, and because of the name, I never tried them. Something for my next visit in October...
@Heygrillhey
@Heygrillhey 5 жыл бұрын
You're missing out! Get some burnt ends!
@carloscisneros4499
@carloscisneros4499 4 жыл бұрын
Very nice 👍. I like how you made it look very simple
@ronferguson2269
@ronferguson2269 2 жыл бұрын
Simply put beautiful
@mrgqfinest
@mrgqfinest 5 жыл бұрын
yesssssss.....best video I have seen on this!
@cupcakedivakc7300
@cupcakedivakc7300 5 жыл бұрын
Baby, our burnt ends aren't that chunky here in any Kansas City BBQ restaurant. But between Joe's and Jack Stack, those are the best restaurants to get Burnt Ends. But there are loads of caterers that can throw down on the grill. You did your thing ma'am, I have to give it to you.
@AceSeptre
@AceSeptre 6 жыл бұрын
I have found that splitting a brisket is sort of a win win for people with smaller smokers. My first smoker I was forced to split my briskets just so it would fit on the grates. Doing this led me to a major love for burnt ends and now I rarely if ever smoke without splitting. Also, you cut that brisket like a freaking pro. I’ve known pitmasters that couldn’t cut away a point that cleanly
@Heygrillhey
@Heygrillhey 6 жыл бұрын
I agree! Any time people ask me how to do full packers on smaller smokers, I recommend splitting them. Thanks for the comment!
@josephcure7376
@josephcure7376 5 жыл бұрын
I'm totally drooling right now!!!😋😋
@mamba24kc
@mamba24kc 4 жыл бұрын
KC approved!!!!
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