Kansas City Brisket Burnt Ends

[@AegeanProphet]

I drove through KC once in my life and stopped at a whim at a BBQ place. No idea what burnt ends were, I asked the girl behind the counter and she convinced me. Easily the most delicious and tender thing I've ever eaten in my life and this video brought a tear to my eye bringing back that memory.

[@Kevin_747]

Nicely done. I'm an old guy and KC native that has tried burnt ends at every BBQ joint in town. Some better than others but I've never had "bad" burnt ends. Simply one of those go to comfort meals that never disappoints. Score prediction, 35-31 Chiefs.

[@clnorris82]

I love the technique this channel teaches. Always on point. ;-)

[@ColonelK0rn1]

I see what you did there 👍

[@joshmahon8140]

This was the best, most informative bbq video I’ve ever seen. Fantastic. Go Chiefs, indeed

[@allthingsbbq]

Thanks Josh! Go Chiefs!

[@markrice6222]

Tom... great video and instructions. I live in Kansas City and you have given a great road map for the BEST game day food. For the BEST Superbowl. Go Chiefs

[@lungbuster341]

Those burnt ends would bring a tear to a glass eye

[@hairyfishcakes]

Poetry , fella....

[@jasonh.8362]

This says it all!

[@mr.bonesbbq3288]

As always, thanks fer takin th time to make a great instructional, yall! Go Chiefs, from here in LFK!!!!

[@browncoaster]

Chiefs! Nice way to pay respect to KC!

[@MaxwellBenson80]

Good lord those ends look amazing! Thank you for sharing your knowledge with us all. I feel slightly more confident about trying to make them myself.

[@allthingsbbq]

Phil, that's really great to hear. That's exactly why we do what we do! Thanks for watching.

[@garrettpreszler7857]

Nice subtle "Go Chiefs" at the end, I respect that. Another great video Chef Tom!

[@jonstevenson3090]

This guys is so ridiculously good and informative! Man!!!

[@allthingsbbq]

Thanks for watching!

[@SmokinJoesPitBBQ]

Great job Chef Tom! This is one of my favorites for a game day snack as well. Great tutorial.👍🏼

[@oshkoshbjosh]

Those are beautiful. Burnt ends are the absolute best and those look top-notch.

[@allthingsbbq]

they sure are! thanks for watching.

[@nickcutler3802]

You can’t fool me I’m a football fan too lol. Chiefs are going to the Super Bowl and this video comes out. Coincidence I think not. Looks incredible awesome video.

[@morton6485]

CHIEFS!!! I'm smoking a brisket for the game and doing burnt ends here in Southwest MO.

[@stephenparkinson6220]

#MaHomeBoy

[@nickcutler3802]

@@stephenparkinson6220 somebody watches Undisputed

[@ShaneWalta]

That's probably why he said "Go Chiefs" at the end of the video

[@BioGloo]

Jimmy G gonna tap that ass

[@havocproltd]

CHEF TOM!!!!! Did this today!!! While my knife skills in separating the the point from the flat leave MUCH to be desired the end result does not!! Known in my neighborhood for wonderful smoked eats from my traeger, the immediate praise for THESE Burnt Ends would make you proud! BTW - the flat is in the briner bucket - next week...PASTRAMI!!! Thanks, Tom!!

[@havocproltd]

Oh! I think I'm buying Amazin Smoker tubes for some of my friends for Christmas!

[@jpizzlekc3620]

not sure this ended up on my feed, but am i glad it did! as a lifelong KC resident, i verify this as a legit burnt end recipe (not that Chef Tom needs my approval 😀). Burnt Ends are my favorite choice at any local bbq establishment. Chef, your breakdown top to bottom, from splitting the point and flat all the way to reapplying a little smoke and heat to set the sauce is the best instuctional video for burnt ends on youtube. HANDS DOWN!! you have a new subscriber now and i look forward to watching your past and future videos.

[@allthingsbbq]

Jonathan, that's high praise. Thanks for finding your way to us. Welcome to the family!

[@_HairyChihuahua]

Niner fan here, will definitely prepare this for the big game! Cheers to both of the teams, it's gonna be an awesome game!

[@allthingsbbq]

Can’t wait for the game! Good luck to all. Thanks for a good dude! Go Chiefs 😎

[@jlunde35]

Great video Tom. Congratulations to the Chiefs. Hopefully a Super Bowl barbecue video is on it's way.

[@addisoncarver1392]

Thank you Chef Tom looks Delicious you kinda cot me off gard when you didn't cube it up raw like you do with pork belly.

[@havocproltd]

"I can't resist. Try a little bite now". Everything I smoke gets a "slice" taken off before resting. I call it the "devil's cut"! HAHAHA

[@garrett1144]

If there is one thing that makes my mouth water and want to eat more on a full stomach, its BBQ like this. You are something else Chef Tom.

[@toms.3977]

This is the best burnt ends recipe I've seen. Way to go Tom! Wish I was there enjoying them with you all.

[@allthingsbbq]

Thanks Tom!!!!!

[@MisterWub]

Wow! Great video there buddy thanks for sharing! I’m heading to KC in about a month and can’t wait to try all the greats. You mentioned Plowboys, they are on my list already thanks to a local who recommended them.

[@tims7196]

Thanks for another great bbq recipe Chef Tom. Great technique. I'll be doing this one for sure! Go Chiefs!

[@damnnitdave]

Probably the most delicious thing I’ve ever seen you made before.

[@allthingsbbq]

Wow! That's big!

[@moeesco36]

When you took a bite your face looked like it said "I love my job"

[@allthingsbbq]

#truth

[@nated1971]

@@allthingsbbq I thought he was going to need a moment, there.

[@coleduda7722]

Another killer video by Chef Tom!

[@keithkamps77]

Simply Awesome. Love you Chef Tom

[@abdelkarimaouani9461]

Thank you..I follow your work and love what u do.

[@johnbackus8516]

Made these yesterday. May be very close to BBQ Nirvana! Thanks Chef Tom.

[@molspagetti]

Absolutely amazing looking burnt ends

[@dansong.tolman2793]

Great video as always. Clear instructions for us to follow. Looking forward to this weekend for burnt ends. Maybe Super Bowl weekend also. Thank you again!

[@allthingsbbq]

Boom! Thanks!!!

[@smokinart5571]

Looks Amazing. All your videos are awesome I'm a big fan

[@allthingsbbq]

Thanks Smoked Wendigo!

[@bobbyjhawk1]

Great video and explanations. Thanks for the content!

[@allthingsbbq]

Thanks for the encouragement! We will keep the content coming.

[@mathiashellberg1153]

Yes! This videos we need more of

[@tonyzell5548]

What in the wild, wild, world of sports is goin' on here? Looks amazing, it's on my Superbowl menu - Go KC! What kind of a person voites this video a "thumbs down"?

[@Sgt-Hugo_Stiglitz.]

People from Texas

[@907Lopez]

It's been -15F here in Alaska this past 3 weeks. Once it warms up I feel like I need to smoke a brisket. I picked up some of that Bovine Bold seasoning and used it on a prime rib, turned out legit. I wanna try it on brisket and do some burnt ends.

[@allthingsbbq]

Hey. We cooked these burnt ends and it was 16° F. Get out there and smoke it up!!! Thanks for watching!!!

[@olaughlinb]

Great presentation from KANSAS CITY. It looks cold where you are...move to KC you would be most welcome here

[@allthingsbbq]

Thank you! We are just a few hours south of you in Wichita!

[@christopherbaas1774]

Great video, very educational. I learned something new about the butchering and prep, thank you!

[@allthingsbbq]

Thanks!!! Glad you found something!

[@ThyronMathewsBBQ]

You hit a home run awesome video Chef Tom. Keep smoking T&T BBQ !!!

[@mcggantz3042]

I'll have to try these but honestly have always loved them with just salt and pepper.

[@nw_angler]

Doing this for the Superbowl party!

[@aries_fr5219]

Michael Miller how did it go?

[@wonerable]

Starting this video, I had so many questions but alas, the end product answered all of them!

[@invisiblekid99]

Burnt ends are the absolute best.

[@grfindlay3715]

Hey Chef Tom - I'm a big fan and love all your videos. I'm definitely looking forward to give this recipe for KC burnt ends a try soon! As for a future video have you ever considered making Montreal-style smoked meat? Having visited Montreal a few times it's a pretty simple but fantastic smoked meat sandwich. Cheers!

[@allthingsbbq]

We’ll add it to the list. Thanks for watching!!!

[@ColonelK0rn1]

I'd love to see you guys make your own bacon. I tried it a few times, and had semi-decent results. Maybe go over a few different techniques, like dry rub, and brining, etc.

[@allthingsbbq]

Great idea! I'm certain it's on the agenda. Thanks for watching.

[@tonylehn2629]

Chef Tom!! I love your videos and have learned a ton from you! Thank you for these videos. Have you ever made burnt ends with tri tip? Would it be as good as this or is it to lean of a cut? Thanks for your time Chef Tom.

[@allthingsbbq]

Tony, we're thrilled you found your way to us. Thanks for enjoying what we do. I think you'd find a Tri-Tip to be too lean in order to yield something close to Burnt Ends. Have you watched our Pork Belly Burnt Ends video yet? If not, it's definitely worth a try: kzbin.info/www/bejne/p4mQZH-dgtyjd5I

[@tonylehn2629]

@@allthingsbbq i will definitely watch that. I've seen people use chuck roast as well. What are your thoughts on that?

[@JayHBoomerSooners7]

Heck yeah! Perfection served up 👊

[@Artofparugs]

best bbq channel :D

[@allthingsbbq]

You’re too kind. Thanks for watching & for the encouraging word!

[@k9merle]

Great video and well explained. Looks like I have a weekend project. And you are spot on, KC does it best.

[@brianball5628]

I really appreciate your video! I need to watch again and write down the names of the rubs that you used.

[@allthingsbbq]

Brian, you can watch to your hearts desire, or you can click the link in the video description for the full recipe and products used in the video. Enjoy!

[@KENNEY1023]

Looks great chef.

[@allthingsbbq]

Thanks!!!

[@mxpopeye]

Those burnt ends got my mouth watering

[@LFSJR.]

Looks great. Did you rest the point at all before cubing them? I’d like to try this but not sure how much time to give in between, assuming it’s needed (but hopefully not as long as a full brisket).

[@allthingsbbq]

Hi Louis! About 30 minutes of resting the point prior to cubing them up is probably the best choice. Thanks for watching!

[@woknhamnunya2247]

Time to run out for a brisket. Thanks for the video.

[@nickpoppa999]

why do i always watch this channel when I am hungry?

[@allthingsbbq]

Your stomach knows where to guide you! ;-)

[@walterkopriva9735]

Cranked my Yoder up this morning at 3, so here we come!

[@gavinorr4398]

Hi Awesome video. I live in Scotland and have got a Kamado Joe Classic. I am having a BBQ for about 30 people soon but could you advise can I cook these in advance up to the point of saucing, chill down then on the day sauce and reheat. Thanks

[@bigstevessmokemchokembbq8746]

Man dude,I learn something new every time I watch. I separate the 2 meats but never really sure if I've done it correctly.(I think I do). Now I'm gonna try it this way and see what happens...no brown sugar or honey?🤔

[@mjr4314]

Great recipe. Always have just sliced off the point and made the burnt ends when it's time to wrap the flat as well. Definitely going to try doing just the ends one time, although I worry about cooking the flat by itself a different time. Would it not dry out more without the point on top of it?

[@allthingsbbq]

No, it shouldn't. Especially if you spent a little more money on a quality grade of meat - you're paying for that "intramuscular" fat distribution that's happened over the life of the cow, not just fattening it up before slaughter. Fat throughout is where that even distribution of flavor & moisture really comes from.

[@mjr4314]

@@allthingsbbq Spot on advice, although mine cooked a lot faster. I have a much smaller smoke chamber than your Yoder, though. Burnt Ends were complete hit. Congrats to the Chiefs! Big win.

[@svenop]

"Intramuscular"..."incision" you're Dr. BBQ now

[@allthingsbbq]

CALLING DR. JACKSON!

[@FlightDoc]

Yes T, great terminology! The strands between the muscle (bovine pectoralis muscle is this case) we surgeons call areolar tissue. So, cut within the areolar tissue.

[@halpwr]

"the seasonings on that. I don't taste a single one of them" 😂 15:50

[@echoesofophelia]

Chef Tom is what I aspire to be

[@dedwin8930]

Thank looks super! I have a ys640. Try next week. Thanks

[@Sublimegameplays]

My local grocery store sells the point and the flat separate and theyre trimmed perfectly. Hyvee!

[@Bitman-1]

What boning knife brand are you using!? Loving the style of blade and handle I want one...

[@allthingsbbq]

That specific knife has been discontinued, but here are some that are comparable: www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-5-boning-knife.html www.atbbq.com/accessories/cutlery/knives/boning-knives/victorinox-6-inch-semi-stiff-curved-boning-knife.html

[@daviddiquattro964]

Super helpful, thanks!

[@morton6485]

CHIEFS!!! I knew there was a reason I liked this guy.

[@stephenparkinson6220]

you and Chef Brit are invited to my Super Bowl if you make these Chef Tom! Florida is nice this time of year. #JustSayin

[@teddbrandon4258]

Hey Tom, love your videos. As I’m still learning on my Yoder, could you mention where you have the pull out/push in plate for this and other recipes. Thank you.

[@raymondz7152]

Excellent video 👍👍

[@all.day.day-dreamer]

@allthingsbbq I live in KCK, right off 11th and State and very near Slaps BBQ as well as Gates Bar B-Q which are just a few minutes from me. We love our Burnt Ends here in Kansas City. Yours look great! Sadly, it's a very long process so many of the places here in KC give you broken up and pulled brisket and call it burnt ends and I am not even kidding. You would be surprised how many places do this. Arthur Bryant's BBQ does this. Also, another very sad thing happening here in KC is the portion size. It's constantly shrinking. It's very expensive to get BBQ and many places are limiting your side of meat to around 2 to 2.5 ounces. That's about 5 or 6 burnt ends and they are not huge chunks. 8 years ago, you would get 4 to 5+ ounces per meat side. I should know, I belong to a BBQ club here in KC and have friends who are official BBQ judges. Fun fact, I've ate at the original home of the Burnt End, a place called Sneads BBQ in South KC. They went on their menu back in the 1950's and were called "brownies" ... they have one of their original menu's in a glass case as you walk into the place. Not sure where you are located but if you ever come thru Kansas City I want you to try Danny Edwards BBQ, get their 3 meat plate and have them sub more brisket instead of chicken which they are happy to do. Stay away from places like Q39 and some of the other very expensive pretentious BBQ places where you actually leave hungry. Boy I could talk about this subject all day. Kansas City Joes has extremely fatty Burnt Ends that you can only get on certain days. It's literally what they trim off brisket with a focus NOT to cut any of the brisket meat so you're really left with a less focused "burnt end" ... they are kinda disgusting actually. I think they only smoke their brisket 3 or 4 days a week. I forget what their pit master told me exactly. A few other great places for Burnt Ends is Hawg Jaw Brew and Que as well as Brobecks BBQ. About the best BBQ in Kansas City is probably going to be Jack Stack but they are the most expensive but their flavor and consistency cannot be beat. If you want to bring some Kansas City BBQ flavor to your doorstep, order Slaps BBQ Sauce and Mamaws BBQ Sauce from Hawg Jaw. They are simply phenomenal.

[@allthingsbbq]

Thank you so much for taking the time to reach out. It's get to get a true KC resident's perspective on trustworthy BBQ. Thanks for watching & supporting what we do.

[@vvonpaul4716]

Awesome video on KC burnt ends! What do you do with the flat after it’s separated from the point? Smoke it like a brisket?

[@allthingsbbq]

Absolutely! We've also used it to grind up beef for brisket sliders/burgers. Lots of options, but can't go wrong with simple brisket slices.

[@E-A-Z-Y]

As someone from the UK who has had to watch US BBQ for years and never have it. Burnt ends really make me jealous. Jesus Christ I’d love to eat them.

[@allthingsbbq]

Nate, thanks for watching our channel - really glad you've found your way to us. Perhaps you could give this a try on your own? Can you find a brisket locally? What sort of outdoor cooking equipment do you have available?

[@E-A-Z-Y]

allthingsbbq Hi there. I’ve been watching for years now. I could find a brisket but I’ve never prepared anything close to a brisket. I also have no outdoor cooking equipment. My only option is to take a vacation in the US 😂

[@ivse9696]

These Burnt Ends are looking great. Could make a Video how to make the flat only? 👍👍👍

[@dardell2001]

Love your channel. Question. My wife doesn't like mustard at all, is there something else I could use than the honey mustard for a binder? Thanks

[@allthingsbbq]

Thanks for reaching out & for watching! Olive oil is a good choice. I'd wager though that if you didn't tell anyone (unless they have an allergy) that mustard was used as a binder, nobody would identify that mustard was used.

[@yekcid674]

Good Lawd! Those look tasty!

[@Claudethechiefsfan]

I’m hoping to learn how to cook the delicacies of my homeland, but don’t know where to start (haven’t done a lot of cooking) is there a small smoker you recommend to start out with?

[@allthingsbbq]

For those who've been asking, here's link to the Camo Apron that Chef Tom has been wearing in this & other videos lately: www.atbbq.com/accessories/apparel/aprons/digital-camo-apron.html

[@K3V4LT]

I know you should normally rest a brisket before cutting. Would it help to rest the point after the wrap before you cut and sauce?

[@barneylover64]

LETS GO CHIEFS!!!

[@crizz6397]

Now I'm hungry. Are you going to do a recipe with just the flats?

[@michaelbaumgardner2530]

Man O man that looks good...👍👍

[@traviswolfe1491]

How do you keep the racks so clean? Looks like you use a new grill in every video...which may be the case.

[@ryanchouinard8147]

I’m doing brisket for our Easter dinner. Ppl are requesting burnt ends. Would you recommend separating the flat and point and cooking separately or together? Cheers from WPG, MB, CA 😐

[@Ajguy]

Something I’ve never seen answered: Do you rest the meat at all before you cube it up? Otherwise, wouldn’t the juices run out when you cut it?

[@allthingsbbq]

Letting the point rest for just a little bit of time isn't a bad idea before cubing. Thanks for watching!

[@TailEndCustoms]

Love some burnt ends!

[@bingleification]

GO CHIEFS!

[@jamesbrandon8520]

Looks great but I’ve been eating brisket in Texas for my entire life and have never heard of burnt ends until a couple of years ago and then have never seen what it actually was until I watched your channel

[@smcdermott181]

Great video, it would have been nice to cook the point at the same time, although I've never split the point and flat before, I would hopefully try and cook them so they finish at the same time

[@allthingsbbq]

Definitely! In most settings, that's exactly what one would do. We just wanted to highlight Burnt Ends only, for those unfamiliar with the glory of these lil golden morsels of heaven. For a great Brisket video on separating the point from the flat and then cooking them at the same time, make sure you check out our Competition Brisket video: kzbin.info/www/bejne/gYvFf3uhmsl_ZrM (1.3 million views & counting). Thanks for watching.

[@smcdermott181]

@@allthingsbbq will do, thanks for the great videos

[@cadetyo]

“Awaken the Umami” 💯

[@HNIC86]

That Brisket looks like butter 💯

[@moltiin]

Would you please make a video on making your own spice rubs? I don't live in the US and it's very hard to find good rubs.

[@JudiChristopher]

14:48 How long did it cook after you put the foil on it?

[@jpizzlekc3620]

i'm just guessing, but i think the meat temp at the tickest part is more important than a specific time of cooking

[@SclountDraxxer]

It's really up to you. You want to wrap when you feel your bark is dark enough.

[@JudiChristopher]

@@SclountDraxxer Thank you Alvin...

[@wvmiller]

Not a world about Arthur Bryant, when burnt ends began!

[@hamidalikiani8543]

Great Vid as always with great info as well, but I still have 2 questions A)- What is the knife you are using to trim your meat and B)- have you tried pomegranate molasses or date molasses ? specially the Pomegranate it will give you the sweet and also the sourness but the date molasses would go great with pork chops, please try and let me know what you think.

[@janus5423]

It's probably the Victorinox slicing knife. They sell it on their site.

[@hamidalikiani8543]

@@janus5423 I think he is using Shun classic the curve and the handle looks like it.

[@janus5423]

@@hamidalikiani8543 Ahhh I was thinking of the one he was slicing with. The trim knife I have no idea.

[@allthingsbbq]

www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife.html

[@allthingsbbq]

We’ll give the Pom a try... we just reduced some down for class last weekend 🤘🏼

[@tomsbackwoodsbbq]

Did you let them rest before you cubed them up?

[@rbeachy]

What knife is Tom using to trim the brisket??

[@allthingsbbq]

CT's using the Wusthof 6" Curved Boning Knife (www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife.html). It's an amazing trimming knife - he's also been spending some time with the Shun curved boning knife (www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html) as well. Both great options! Thanks for watching!

[@ShinyTurd1]

Thanks a lot Chef Tom! My iPad needs to be cleaned now cause you had me licking the screen at the end. I wish you had a restaurant.

[@allthingsbbq]

You can always plan to attend come join us for a cooking class weekend: classes.atbbq.com/

[@robertbarry83]

I’m looking for a good heat resistant glove set. What are you wearing under the rubber gloves?

[@allthingsbbq]

We put these cotton knit gloves under our nitriles: www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html. They provide the heat resistance you need, without losing dexterity. Plus you can wash & reuse them dozens of times. Thanks for watching!