How to Cook Brisket Burnt Ends? Mastering BBQ’s Candy
Brisket burnt ends are created by taking the point cut of a smoked brisket, cubing it, saucing it, and then returning it to the smoker for a secondary cook. This process transforms the already flavorful point into unbelievably tender, smoky, and caramelized bites of pure barbecue bliss.
The Legend and Lure of Brisket Burnt Ends
Burnt ends weren’t always a celebrated delicacy. In fact, they were often considered scrap, trimmings discarded after slicing the leaner flat cut of brisket. However, Kansas City pitmasters recognized the potential in these flavorful, fatty pieces. They began serving them free to customers waiting in line, and their popularity exploded. Now, they’re a coveted item, often selling out quickly and considered the “candy” of the barbecue world. Their appeal lies in the contrasting textures – the slightly crispy, caramelized exterior and the melt-in-your-mouth tender interior. This, combined with the rich, smoky flavor, makes them utterly irresistible.
Choosing and Preparing Your Brisket
The foundation of great burnt ends is, of course, a great brisket. While you can purchase just the brisket point, most enthusiasts prefer to start with a whole packer brisket (both the flat and the point).
- Brisket Grade: Opt for USDA Prime or Upper Choice for optimal marbling. Marbling equals flavor and moisture.
- Trimming: Trim the hard fat from the brisket, leaving about ¼ inch of fat on the flat and point. This allows the fat to render during the smoke, basting the meat.
- Separating the Point: After smoking the whole brisket until probe tender (usually around 203°F), separate the point from the flat. This is typically done when the brisket is cool enough to handle but still warm. The separation is easier at this stage because the fat between the two muscles has rendered.
The Burnt Ends Transformation: Cubing, Saucing, and Second Smoke
This is where the magic happens. Transforming a good brisket point into exceptional burnt ends requires careful attention to detail.
- Cubing: Cut the brisket point into roughly 1-inch cubes. Aim for uniformity to ensure even cooking during the second smoke.
- Saucing: There are countless variations, but a classic approach involves a barbecue sauce base, often enhanced with brown sugar, honey, or molasses for added sweetness and caramelization. Consider using a mixture of your favorite barbecue sauce and some of the brisket drippings (if you collected them) for an extra layer of flavor. Toss the cubes gently but thoroughly in the sauce to coat each piece.
- Second Smoke: Return the sauced brisket cubes to the smoker, maintaining a temperature of around 250-275°F. Arrange the cubes in a foil pan or on a wire rack placed inside a pan. This allows for better air circulation and helps prevent sticking.
- The “Candy” Stage: This second smoke is all about caramelization and creating that signature sticky, sweet crust. This usually takes 1-2 hours. Stir the cubes occasionally to ensure even coating and prevent burning. The burnt ends are ready when they are deeply caramelized, tender, and slightly sticky to the touch.
Wood Selection for Maximum Flavor
The type of wood you use significantly impacts the final flavor profile of your burnt ends.
- Oak: A classic choice for brisket, offering a balanced smoky flavor that complements the beef.
- Hickory: Adds a bolder, more pronounced smoky flavor. Use sparingly, as it can overpower more delicate sauces.
- Fruit Woods (Apple, Cherry): These woods impart a sweeter, more subtle smoky flavor, which pairs well with sweeter sauces.
Troubleshooting Common Burnt Ends Mistakes
Even with the best intentions, mistakes can happen. Knowing how to identify and correct them can save your burnt ends.
| Mistake | Cause | Solution |
|---|---|---|
| Dry Burnt Ends | Insufficient fat in the point, overcooking, or too much heat. | Use a well-marbled point. Reduce the smoker temperature. Add a liquid (beef broth, beer) to the pan during the second smoke. Cover the pan with foil for part of the second smoke. |
| Rubbery Burnt Ends | Under-rendered fat, insufficient cooking time. | Increase the cooking time. Ensure the smoker temperature is consistent. |
| Burnt (Actually Burnt!) Burnt Ends | Too much sugar in the sauce, too high heat. | Reduce the sugar content in the sauce. Lower the smoker temperature. Stir more frequently. |
| Lack of Smoky Flavor | Insufficient smoke, using the wrong type of wood. | Use a good quality smoker. Use a generous amount of wood. Ensure proper airflow in the smoker. |
Frequently Asked Questions (FAQs)
What temperature should I smoke the brisket to before separating the point?
The brisket should be smoked to an internal temperature of around 203°F (95°C), or until a probe slides into the thickest part of the flat with little to no resistance. This ensures the connective tissue has broken down, resulting in a tender and juicy brisket.
Can I make burnt ends without smoking a whole brisket?
Yes, you can! Many butchers sell brisket points separately. Buying just the point can save time and effort, especially if you don’t need a full brisket.
What kind of sauce is best for burnt ends?
The best sauce is ultimately a matter of personal preference. However, most people prefer a sweet and tangy barbecue sauce with a good balance of sweetness, acidity, and spice. Experiment with different sauces to find your favorite.
Do I need to use a smoker to make burnt ends?
While a smoker is ideal for imparting a smoky flavor, you can also make burnt ends in a standard oven. Use liquid smoke to achieve a smoky flavor profile. A combination of smoking and oven finishing also works.
How long will burnt ends last in the refrigerator?
Properly stored in an airtight container, burnt ends can last in the refrigerator for 3-4 days.
Can I freeze burnt ends?
Yes, burnt ends freeze well. Wrap them tightly in plastic wrap, then place them in a freezer bag. They can be stored in the freezer for up to 2-3 months.
What is the best way to reheat burnt ends?
The best way to reheat burnt ends is to gently warm them in a low oven (around 250°F) with a little bit of barbecue sauce or beef broth to prevent them from drying out.
What is the difference between Kansas City-style and Texas-style burnt ends?
Kansas City-style burnt ends are typically sauced and sweeter, while Texas-style burnt ends are usually dry-rubbed and emphasize the smoky beef flavor.
What is the best wood to use for a sweeter flavor?
For a sweeter, milder smoke flavor, consider using fruit woods like apple, cherry, or peach.
Why are my burnt ends tough?
Tough burnt ends can be caused by undercooking the brisket point initially or not rendering enough fat during the first smoke. Make sure to cook to proper temperature and choose a brisket with good marbling.
How do I prevent my burnt ends from sticking to the pan?
To prevent sticking, use a wire rack placed inside the pan during the second smoke. You can also lightly oil the pan or use parchment paper.
Can I use a slow cooker or Instant Pot for burnt ends?
While not traditional, you can use a slow cooker or Instant Pot for convenience. However, you’ll miss out on the authentic smoky flavor and the caramelized crust. Consider searing or broiling the burnt ends after cooking them in the slow cooker or Instant Pot to achieve a similar texture.