Bbq Brisket Burnt Ends Food

BBQ BURNT ENDS

Steps:

• For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
• Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
• For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
• Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
• Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.

BURNT ENDS

Steps:

• Cut smoked brisket point into 1/2-inch cubes and place in a large disposable tray. Add in 1 cup of barbecue and brisket drippings, if reserved, and toss to thoroughly coat brisket pieces.
• Place tray back in smoker and smoke at 225 degrees until brisket pieces darken and become crisp around the edges, 2 to 4 hours.
• Remove from smoker, let cool for 10 minutes, then serve, with additional barbecue sauce, if desired.

SMOKED WHOLE BRISKET WITH BURNT ENDS

Steps:

• Toast coriander seeds for 3 minutes in an iron skillet over medium heat.
• Grind the seeds in a spice grinder or mortar and pestle.
• Add the rest of the spices and sugar and blend.
• Rinse the brisket and dry.
• Cover lightly with Worcestershire sauce.
• Sprinkle and rub the dry rub onto all sides.
• Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. Punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
• Cook at 250°F to 300°F indirectly over charcoal. The cook time will be about 3/4 to 1 hour per lb at 250°F to 200°F smoker temperatures. A flat by itself cooks for a little over an hour a pound.
• When internal temperature reaches 170°F, Wrap in two layers of heavy duty foil and return to the smoker.
• Remove the brisket when internal temperature is 195°F to 200°F taking care not to spill the hot juices on you or others.
• Let it rest for at least 45 minutes.
• Carefully drain the juices into a container and refrigerate to remove fat.
• After it cools a bit, use heavy rubber gloves or a knife to remove loose fat and separate the brisket flat from the point. There is a layer of fat that separates the two and the meat grains of the point and flat run perpendicular to each other.
• Place the point back on the smoker for an additional hour.
• Meanwhile, use a sharp, long knife or electric knife to slice the flat, cutting across the grain with the knife blade perpendicular to the direction of the grain of the meat.
• After an hour, remove the point and cut into 1 inch cubes to make burnt ends.
• Place the cubes in an aluminum pan and return to the smoker for another hour.
• Defat the juices and either add to the sliced brisket or use in a sauce recipe.
• Use your favorite sauce and place or buns or serve directly with barbecue sides.

TEXAS BARBECUE BRISKET

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

BRISKET BURNT ENDS

Steps:

• If you have a whole brisket, separate the point from the flat end and save the flat.
• Season the brisket point with salt, pepper and garlic, place in a foil pan, cover and refrigerate overnight or for a few hours.
• Heat your smoker up to 250°F and smoke your brisket point until the internal temperature reaches 165 degrees.
• After two hours, spritz brisket with water if it looks dry every 45 minutes to an hour.
• Wrap your brisket with foil along with beef stock and place back on the smoker until it reaches an internal temperature of 195°F.
• Remove the brisket from the smoker and uncover.
• Cube up your brisket into 1x1 squares and mix with BBQ sauce and then back into the smoker uncovered for another hour until the internal temperature reaches 205°F.