Burnt Ends: How We Do It

[gblowfish]

Sorry if a Q...this is more of a BBQ Q.

Burnt Ends is a KC BBQ thing: Here's a good primer, first two chapters:

[Dunit35]

I'd love to smoke a brisket. It's the one meat I haven't tried. It's too expensive to mess up.

[TinyEvel]

That Mr. Burns sandwich at Q39 is

[kysirsoze]

Originally Posted by MTG#10

Not defending Jack Stack, I dont care for their overpriced menu at all but all restaurants serve "cubed brisket" as burnt ends. Its the only way to meet the demand.

There's a difference. Yes, all places manufacture burnt ends at this point, but Jack Stacks are not right. They are the wrong part of the brisket or something. It's really just cubed brisket. Not the chewy, crunchy, fatty, delicious burnt ends served at Bryant's, Joe's, etc.

[Couch-Potato]

Jack Stack & Gates!

[SAUTO]

Originally Posted by Nickhead

ordered me a brisket for next week. i dont smoke beef often. so if anyone wants to add their beef 'rub' recipe i may take a looksee.

i will be smoking it with briquettes and cherry, peach wood.

not worried about number of people per serving, but what would be a good weight for a brisket. i ordered a 3 kilo, but i think that will be too small?

that's kinda small.

[MahiMike]

I'm so hungry now!

[MahiMike]

I'm going to smoke me a brisket during the hurricane party this weekend on my big green egg

[threebag]

Originally Posted by JASONSAUTO

that's kinda small.

Sounds like a trimmed flat. Dry and tough

[Nickhead]

Originally Posted by JASONSAUTO

that's kinda small.

i was thinking the same. when i buy a silverside, its around 2 kilo's. that feeds the five of us with leftovers. but given its going on the smoker, i think i may need to bump to 4-5 kilos. now that said, because this is not a normal cut, i do not know if it will be a true brisket cut. im gonna go see the butcher tomorrow and inquire. (you cannot get proper ribs here either as most chops are bone in.) so we will see what happens.

got a brisket rub to recommend, to make? cant buy smoker rubs here.

[rabblerouser]

Originally Posted by kysirsoze

There's a difference. Yes, all places manufacture burnt ends at this point, but Jack Stacks are not right. They are the wrong part of the brisket or something. It's really just cubed brisket. Not the chewy, crunchy, fatty, delicious burnt ends served at Bryant's, Joe's, etc.

Ends are from the point. Always.

When the main brisket is done, you cut off the point, add more rub, and put it back in the smoker for an extra hour.

If it's not from the point then it's not burnt ends.

[Groves]

Here's more info on the downtown City Butcher location. Looks like they're innovating. I like.

http://www.news-leader.com/story/new...oint/90785146/

[gblowfish]

Originally Posted by Nickhead

i was thinking the same. when i buy a silverside, its around 2 kilo's. that feeds the five of us with leftovers. but given its going on the smoker, i think i may need to bump to 4-5 kilos. now that said, because this is not a normal cut, i do not know if it will be a true brisket cut. im gonna go see the butcher tomorrow and inquire. (you cannot get proper ribs here either as most chops are bone in.) so we will see what happens.

got a brisket rub to recommend, to make? cant buy smoker rubs here.

Rubs usually have a combination of these ingredients: Black pepper, cumin, onion powder, chili powder, brown sugar, garlic powder, kosher salt, paprika, and if you want some bite use some cayenne pepper. How you mix all this up is totally up to you. Coat the meat, but don't over-do it. You don't want a giant pile of rub sitting on top of the meat. You may want to rub the meat with canola oil or yellow mustard to help hold the rub in place.

[MTG#10]

Iowanian in reference to your rep comment:

Yes I have, and its ****ing terrible. Probably the worst Ive ever had other than Heady's in Republic. He got his start at Buckingham's, worked his way up to management then opened Bubba's to try and compete with them. Not a big fan of Buckingham's but they're 100 times better than Bubba's...

[Nickhead]

Originally Posted by gblowfish

Rubs usually have a combination of these ingredients: Black pepper, cumin, onion powder, chili powder, brown sugar, garlic powder, kosher salt, paprika, and if you want some bite use some cayenne pepper. How you mix all this up is totally up to you. Coat the meat, but don't over-do it. You don't want a giant pile of rub sitting on top of the meat. You may want to rub the meat with canola oil or yellow mustard to help hold the rub in place.

i have a couple pork rubs i use, i was moreso looking for a beef rub. general spices that is. and i always use yellow mustard for my binder

[Fire Me Boy!]

Originally Posted by Nickhead

i have a couple pork rubs i use, i was moreso looking for a beef rub. general spices that is. and i always use yellow mustard for my binder

I know you're looking for personal experience; I don't think most of the guys here have a go-to recipe. I know I don't have one I always go to.

You're best bet (as I've mentioned before) is to Google and find one that has a lot of high-star reviews. I believe I pointed you to a couple in another thread.