How to Make Competition Burnt Ends that will Blow Minds! | Ft. Kosmos Q

[@brianbaker2062]

Best rubs on the market hands down. I've spent years and thousands of dollars on rubs through the years. Hurry up and get that new brisket rub out!!

[@KosmosQ]

Appreciate you 👊🏼💥

[@spf-92.5]

Dirty 🐦 is the best all around bbq rub on the market.

[@deez3913]

Nice vid and obvious plug for new rub. I love the x1, cherry/peach hamenero sauces for burnt ends! Love the sauces.

[@KosmosQ]

So good 👊🏼💥

[@jeffreytaylor6257]

You guys look so damn happy. It shows. JT

[@4gz252]

All of your products are amazing! Your rubs and seasonings and sauces have helped me create some amazing backyard bbq! Can't wait to try 2.0! Peace and love from Ohio!

[@KosmosQ]

Appreciate you 👊🏼💥

[@77Brainfreeze]

Glad you are making cow cover coarse. I haven't tried it yet but I bet it helps build even more bark. I've been throwing a layer of 16 mesh on top of cow cover just to get that coarseness and now I might not have too.

[@KosmosQ]

You won't regret it 👊🏼💥

[@JM-mz7wx]

You are looking good Kosmo. Cheers to your health and good Q

[@KosmosQ]

Appreciate you 👊🏼💥

[@jaybooth4815]

Looking forward to that new rub! I use many of your rubs now, especially killer honey bee. Cheers y’all! Awesome burnt ends too!

[@KosmosQ]

Appreciate you 👊🏼💥

[@lx2nv]

Glad I am in the Lab. I absolutely love cow cover hot. Been trying to recreate without salt - I like to manage my salt. I am close. I need the 2.0.

[@KosmosQ]

That's great feedback, appreciate you 👊🏼💥

[@lx2nv]

@@KosmosQ thank you!

[@brianm7837]

I love Kosmo’s Rubs. We use all kinds of them. Our favorite is the honey chipotle killer bee on chicken wings.

[@KosmosQ]

Appreciate you 👊🏼💥

[@adriradzman4867]

I only have cube roll in my freezer. Can I use it instead of brisket or chuck roast?

[@KosmosQ]

You could, just might need to adjust cooking time and temp based on the cut. Not sure how much, but you should be able to google it

[@mikesherman1523]

Next, OKC thick smoked baloney burnt ends! 🤔💪

[@KosmosQ]

Hmmm that's a good idea

[@brenth.hillier5796]

Sir, I was wondering what is the reason you don't cube a brisket before you smoke it? But you cube pork belly before you smoke it? Thank you for your time and have a wonderful day.

[@KosmosQ]

Just a matter of preference!

[@JABBAWOKKY]

I did this in the microwave and it was amazing

[@KosmosQ]

Wait, what??

[@JABBAWOKKY]

@@KosmosQ low and slow! 10 minutes on low and flip, another 10 minutes on low. Toss the sauce on and finish on the popcorn setting for 6 minutes or until the bark starts to turn mahogany.

[@DavidStuck-o4z]

Is El Rey Smoker still being made? Cannot find it anywhere

[@KosmosQ]

Don't think so actually

[@Joeskee68]

Looked AMAZING!!! I'm looking forward to trying out your competition sauce on my next batch of Burnt Ends in a couple of weeks. Great job Kosmo and crew!

[@KosmosQ]

Appreciate you 👊🏼💥

[@Joeskee68]

@@KosmosQ Been following you for years and glad you're still putting out great content! Made a couple of KILLER Rib-eyes w/your winning combo of Cow Cover and Dirty Bird the other day and blew minds!!! There's a reason y'all won a major championship w/that flavor.

[@chadhawks]

The cow cover coarse is a game changer! I used it and another rub on my last brisket. My peoples said DAMN!!! Don't change anything! Just make another one! Soon.

[@KosmosQ]

That's awesome!!

[@richarddaley6403]

Definitely have to give them a try

[@KosmosQ]

👊🏼💥

[@richarddaley6403]

@@KosmosQ what's the secret cow cover

[@garyhenderson6413]

We finally got some kosmo rubs here in my part of alerbamer...great stuff bro

[@KosmosQ]

👊🏼💥

[@Newtocrypto214]

Can you make your rubs kosher ( like traeger does)

[@grillingaddictionwithnick4982]

🔥 love me some burnt ends !

[@KosmosQ]

Same 👊🏼💥

[@scottythebody0811]

There was no loser here. Looks fantastic.

[@KosmosQ]

👊🏼💥

[@hillbillyboycooking]

I love burnt ends my favorite

[@KosmosQ]

👊🏼💥

[@colenado]

Wonder what the store bought sauce was. My go-to is Head Country.

[@KosmosQ]

🤐🤐

[@macdaddy1620]

I guessing Sweet Baby Rays for the store bought sauce

[@madmanjack6923]

That's a neat offset. What kind is that?

[@KosmosQ]

It's an El Ray 👊🏼💥

[@madmanjack6923]

@KosmosQ oh no! Google says they're permanently closed. I have a Rec Teq pellet smoker. Love it but nothing beats the flavor of a stick burner. Also, I've made your smoked meatloaf on the Rec Teq and my family loves it. Thanks for all the good ideas

[@Newtocrypto214]

My brisket still comes out a little tough even though it’s 103-108°. Please help!

[@KosmosQ]

Brisket is a tough cut to master. Give this recipe a try - kosmosq.com/blogs/recipes/smoked-brisket-on-a-pellet-grill

[@mikemoreno4900]

Looks good brother

[@KosmosQ]

Appreciate you 👊🏼💥

[@juddsmith5609]

Way to set up your new rub!

[@KosmosQ]

👊🏼💥

[@mrrickyracer01]

Absolutely love your rubs and sauces I live in Oregon

[@KosmosQ]

Appreciate you 👊🏼💥

[@Krunked]

im confused; 3 points? theres only 1 point per brisket, no?

[@KosmosQ]

Depends on how the butcher cuts it and the size of the brisket

[@allieandbo]

Oh you have that same guy at your cooks too? Lol.

[@KosmosQ]

Hahaha there's always one guy 👊🏼💥

[@kylewright9399]

I bet the other sauce was head country

[@KosmosQ]

🤐 🤐

[@jonmoak1132]

I personally don’t like the SPG on beef. On chicken its the flavor I’ve always looked for.

[@KosmosQ]

Everybody's different, that's for sure 👊🏼💥

[@Niakarnar.]

How are you just going to handicap the homemade SPG all the way out of the game by not letting it have your sauce on it? You didn't even give it a chance 😂😂😂.

[@KosmosQ]

Hahaha good point!

[@EmptyPsychosis]

Please, do not take this the wrong way. I am sure this is absolutely amazing BBQ, and I certainly would not complain if given a plate of them. But, it is the same problem I have with every single BBQ joint I go to out here in KC, MO. These are not real burnt ends. I get it though, true burnt ends are not financially viable to do in bulk. So, I completely understand why they are done this way now, but these are cubed brisket. True burnt ends are the supposed to be the byproduct of the brisket making process. The crunchy exterior, yet tender interior, "Burnt" trimmings of the brisket that were originally discarded as trash before serving the brisket. There is only enough to make at most two sandwiches from an entire brisket. So i completely understand why restaurants do it this way now. But i would love to find a place, or maybe see a video from you, making genuine burnt ends. Again, I would have absolutely no problems eating this BBQ, just with calling them Burnt ends.

[@KosmosQ]

You do you 👊🏼💥

[@christopherpilkington8375]

My only criticism is that you had two variables in your taste test; rub and sauce. This biased the test towards your rubs and sauce. If you are going to vary the rubs, the sauces should all be the same.

[@KosmosQ]

To each their own 👊🏼💥

[@TOOLZ11]

im sure they were all awesome. next time atleast cut the tells out. the first one you said "this is the way i love to cook em" to your right hand man. the second your first word after the first bite you said "that ones good but". third one you eye balled him and said come on man-credit he didnt see but then said "come on man i could eat a fist full of that" i just want an honest opinion. also ordered cow cover hot recently and its insane. god speed brotha

[@KosmosQ]

No tells here, just honesty 👊🏼💥

[@jamesstrauch8491]

No the best rubs are what you come up with 😅that just goes that you don't know how to make your own

[@KosmosQ]

Well the dozens of sample batches sitting here say otherwise, but sure

[@brianbaker2062]

What a brain dead comment.

[@adamwright6433]

You butchered that brisket and threw away so much meat!

[@KosmosQ]

Well... okay then