Burnt Ends Food

KANSAS CITY-STYLE BURNT ENDS

Kansas City-Style Burnt Ends image

Provided by Food Network

Time 10h50m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

1 cup brown sugar
1 cup granulated sugar
1/2 cup salt
1/3 cup chili powder
1/4 cup paprika
6 tablespoons black pepper
3 tablespoons ground cumin
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon cayenne pepper
One 10- to 12-pound whole, packer trim beef brisket

Steps:

Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

ARTHUR BRYANT'S BURNT ENDS

Arthur Bryant's Burnt Ends image

Provided by Food Network

Categories main-dish

Time 11h15m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

One 8- to 10-pound beef brisket
Favorite spice rub
Favorite BBQ sauce (recommended: Arthur Bryant's Rich and Spicy Sauce)
Serving suggestions: combined with baked beans or served on a sandwich

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.

BAKED BEANS WITH BURNT ENDS

Baked Beans With Burnt Ends image

Top as a garnish with fineIy chopped onions. I found this recipe in Everyday With Rachael Ray magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda brown sugar.

Provided by internetnut

Categories Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

8 slices bacon, chopped
1 onion, chopped
salt
pepper
1 cup brown sugar
1 cup ketchup
3 tablespoons pickle juice
2 tablespoons dry mustard
56 ounces pork and beans
15 ounces pinto beans, rinsed
2 cups chopped burnt ends from texas style beef brisket or 2 cups ham

Steps:

In a large pot, cook the bacon over medium-high heat until crisp, 5-6 minutes.
Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes.
Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

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