About a year after I started my BBQ business, my buddy Kevin, aka Heavy Kevie, told me about BEEF BURNT ENDS. He was from Kansas City and worked at Jack Stacks BBQ for three years. When he described how to make these decadent morsels, I couldn’t wait to try.
The first step is pretty easy, take a whole beef brisket (about 11 to 14 lb. which has the fat cap or deckle still on it) and put your favorite BBQ rub on it and let it marinate overnight in the refrigerator. I like to put lemon juice on the brisket before I put the rub on for extra tenderization. Next, Smoke the brisket at 225-250 degrees, until the enteral temperature is at least 185 degrees. Then, take the brisket out of the smoker and put it on a cutting board. Separate the flap from the fat cap or deckle. There is a layer of fat which separates these two pieces of meat that you can run a knife or your fingers through to pull them apart. Now take the fat cap or deckle and put it back in the smoker or oven at 250 degrees for another 4 to 5 hours. The goal here is to render out the rest of the fat until it becomes brown and crispy.
Now for the best part, take this amazing piece of meat that you have been cooking for 14-16 hours and rest it on a cutting board. I cut my burnt ends into half inch by half inch pieces. There is the amazing crispiness from the fat and the meat is extremely tender. The smoky beefy flavor with your favorite BBQ sauce is one of the best tastes on the planet.
Once you try cooking your brisket this way, it is hard to cook it any other way. Most BBQ restaurants who make Beef Burnt Ends, sell out before the day is ½ done. Remember, when it comes to BBQ “Once A Day is Never Enough!”
Chef J Fed