Brisket Burnt Ends Food

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.

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.

ARTHUR BRYANT'S BURNT ENDS

Steps:

• Prepare smoker for cooking, heating to 180 to 200 degrees F.
• Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
• Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.