Poor Man's BURNT ENDS on the drum smoker!!

[@danielbreach7428]

There was a Playboy article about the free burnt edges of the brisket at a KC BBQ joint. Haha!! I knew it was first marketed at a BBQ place in KC, and that they weren't worth much before that, but I never realized that the media outlet was Playboy. Very interesting. Burnt end folks in KC are kind of like Texans with their chili. (narrow minded... I mean traditionalists... lol) If burnt ends couldn't be anything but brisket then we wouldn't know about pork belly burnt ends and that would be a tragedy. 🥺

[@Heygrillhey]

You nailed it!

[@drdiet1]

Was going to college during the mid 70's, and it became a weekly trip to Arthur Bryant's for BBQ and the free burnt end snacks. Lived directly across the street from the original Gates & Sons, so that was my go-to BBQ stop. But Arthur Bryant's has always been a staple.

[@usmccubsfan]

Solid. I smoke the meats. It’s a love. It’s a hobby. This recipe hits on all the proper techniques for good BBQ. Adds to the arsenal of things you can do in a day when rolling smoke so you’re not dragging, the day after, from doing a whole packer cut. I did this tonight. Chicken, ribs, and this burnt end recipe. I’m central time. It’s 11:09PM. Everything is cleaned up. Guests have all gone home. And the only thing I don’t have any leftovers of- these little beef nuggets. Only thing I did different. When I wrapped in butcher paper (which I went off of color of bark as opposed to temp), I went to convection oven until the 195ish mark before resting and cubing and then returning to the smoker. I approve of this recipe.

[@ML98837bob]

The story I grew up to about burnt ends, was when my grandfather accidentally sat on some hot coals at a camp fire.

[@Ebs685]

I can always count on you to come up with some great recipes. Thanks so much for making my life better through food. Stan.

[@robertbernal3180]

Great recipe. It’s hard to find Brisket where l live so this recipe is great. Definitely going to make some.

[@jameskelly7412]

Thank you for this one! I love brisket, and want to give this a try to see if it can come close enough to brisket, without having to make 15+ pounds of meat for the family to consume over the next week.

[@Higgiebaby]

As it's must me, I smoke chuck quite often. I do love brisket, but unless I'm doing a catering, it doesn't pay me to smoke a 12 pound packer. Another great video, thanks

[@Rebel-Rouser]

Cube it up before putting it on the smoker. It cooks quicker and provides more area for bark...

[@UnknownUser_0000]

I love the ones you did with Rib Eye Steaks. I make them all the time. 🍻

[@shanerogers7198]

So I more or less followed your recipe. I tried a slight variation, I used pure maple instead of mustard as a binder. They came sweet like candy!

[@emartin787]

Bless you, all the way from KC! Yes, burnt ends were "invented" here. It's a fun story.

[@shawnnicholas3835]

They are awesome thanks for sharing

[@bhamneurad1]

Could you please tell us what brand gloves you are wearing (black and yellow)? I would like to look for a pair. Thanks.

[@bryanc.tejada2408]

Hey grill hey was that garlic cloves in the charcoal @1:45 if so nice touch or am I seeing things😀... regardless those burnt ends look 🔥🔥🔥🔥...

[@Heygrillhey]

Yes it was!

[@bryanc.tejada2408]

@@Heygrillhey awesome been following for couple of years now all the way down here from Houston TX.... Keep up the Great delicious 🤤 mouth watering BBQ content coming !!!!!

[@MJA6995]

Holy crap I accidentally did this a few weeks ago trying to make shredded beef from a chuck. I gotta do it again this way. Thanks a bunch, Susie!!!!!

[@12ozbuds]

Hello Beautiful. I am going to do this recipe this weekend and I would like to know what side dishes would you serve? Thank you, you are the greatest!

[@julieshafto5484]

Making my mouth water! YUMMY!!

[@shaneflores7378]

Gonna try it this weekend!!!

[@navseal345]

Recently made poor mans burnt ends, for the first time... Except i cubed the roast first. Cooked faster which was nice, little more bark/ flavor.

[@1strangealaskanaloha417]

Cheers from Alaska 😁🤙

[@soumynonareverse7807]

I wonder, chuck vs flat iron burnt ends? Before you make a video, what's your theory on this? As far as I know, bunt ends are usually the almost bunt edges of a brisket point that are to chrunchy because of the setted bark. To make them soft again they added BBQ sauce.

[@Nitrous2280]

Awesome cook beautiful Susie😍

[@heroofharo]

For me, brisket is actually cheaper than a chuck roast. But i live alone, so buying 3-4 pounds is preferable to 12-15 pounds. I also have the GE profile indoor snoker, so i have to smoke the point and the flat separately anyways, theres just not enough space to do an entire brisket without cutting it. I am trying a chuck roast for the first time tomorrow, and hopefully that'll keep me from eating only brisket for the next week.

[@danielschreier6700]

Smoking hot, both you and the burnt ends 😂 Next time try the Texas Monthly Bible method of Goldees with no wrap and take to 195 and then pull add beef tallow and wrap in foil and keep in 155 warmer for 12 to 20 hours and then do all your cutting and magic saucing, guaranteed to blow your mind😎

[@waynec3121]

That was awesome

[@robertbusek30]

Quick question: could you smoke the roast to 195 degrees, let it rest, refrigerate it, and do the cutting, saucing, and final cook the next day?

[@Heygrillhey]

Totally!

[@robertbusek30]

@@Heygrillhey Thank you so much! I’m sorry to be so “late to the party” on this one…

[@ericvonhellens8822]

How do you like those gloves? Where did you get them?

[@Heygrillhey]

They're a product of ours. Coming soon!

[@compliancemaven]

That would be awesome. I have fairly small hands and am hoping you will have a few sizes. Usually BBQ gloves are too big for me and just get in my way. Great video, by the way. @@Heygrillhey

[@sKr4uT]

Great 👍

[@blueenglishstaffybreeder6956]

G’day from Australia

[@praecantrix]

they look great, wish i could find beef like that around here. i'll assume burnt ends began as discarded unwanted things until someone smartened up and started making money on them.

[@joegraham1550]

Originally they were just an 'extra' thing that was given away free. The playboy article brought attention to them. Today, I'm working on making these for my D&D group tonight. The nice thing is the chuck roast smokes a heck of a lot faster than a full brisket. :)

[@davekragness4725]

Mmm...meat marshmallows! 🥰

[@outlaw6595]

What was your total time in this process? I know each cook is different. I'm just looking for a general idea. By the way I cook your Bourbon and bound sugar pulled pork all the time. It always gets rave reviews.

[@Heygrillhey]

Like 4-5 hours! That's awesome!! Keep up the good work!

[@waynecole1918]

Calvin Trillin,, "Brisket Burnt Edges"

[@Papag53]

🏆

[@johnknorr1140]

👍👍👍

[@jeremiahsanders1103]

Way too sweet! I just sub out all the sugar and bbq sauce for some apple cider, beef boulin, and butter

[@Cininindy]

Who has a whole day to do this? 😩

[@Heygrillhey]

Take a day and try it. It's great!