How to Make Brisket Burnt Ends!

How to Make Brisket Burnt Ends! | Chuds BBQ

Рет қаралды 139,372

2 жыл бұрын

Today I show you how to make traditional Brisket Burnt Ends, which are a perfect barbecue snack to cook on an offset smoker. If you haven't tried these little BBQ morsels before, give burnt ends a try!
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Пікірлер: 228

@chadedgmon5329 2 жыл бұрын

This may be my favorite boot snake yet, Brad! Burnt ends look amazing.

@ascendedvegeta 2 жыл бұрын

For sure 😂 I've been watching chud for a while but can anyone enlighten me on what the heck the boot snake thing is about?

@user-yr9hl2mk5h 2 жыл бұрын

Been watching for over a year and I have no idea always makes me laugh though

@jeffficht2230 2 жыл бұрын

@@ascendedvegeta I had to look it up and came up with it being a toy story reference.

@jamesPerez1980 2 жыл бұрын

My 9 yr old love it lol

@chadedgmon5329 2 жыл бұрын

It seems like Brad did a Q&A video awhile back and answered the question. I can’t remember the reason, other than just to get a laugh. Just became a thing. I could be wrong though. ***Edit to add*** I looked for the video, but didn’t see anything. Perhaps he answered it on a live stream. Those are always a lot of fun to watch.

@billhovey5860 2 жыл бұрын

The boot snake was the funniest yet! Keep on rocking this channel u got me into BBQ and now I can't stop.

@stefanmarciuc7825 2 жыл бұрын

I don’t even know what to say about this amazing guy 🤷🏼 You rock man! My favourite channel on KZfaq!

@erico3378 2 жыл бұрын

I'm born and raised in Kansas City but live in Texas now for the military. I love some KC Burnt Ends!!! Great video.

@davidclinton425 2 жыл бұрын

this is the best trim video i have seen yet

@matteoadesso5375 2 жыл бұрын

Thank you for experimenting and even doing a variety at the finish! Always enjoy your content!

@rhinostrong 2 жыл бұрын

Awesome work! My son (8) loves the snake boot bit. Keep them coming.

@Mstymntntop Жыл бұрын

From KC here…live in NC now. I like separating my briskets just for this reason. For those thin edges, fold it underneath. It will help keep those ends from drying out.

@antonvanrhyn8792 2 жыл бұрын

Hey Bradly, thanks for the awesome videos dude. Amazing to see your progression over the past 18 months. My taste buds appreciate the education! Keep rocking!

@spencew.g. 2 жыл бұрын

I totally blame this game for my sausage making spree I have been on! AMAZING CHANNEL! I can't wait to see more! Thanks so much for the great info!

@oldshovelhead 2 жыл бұрын

Wow so glad you posted this - especially now! I just picked up 1/4 Hereford from the butcher - thanks to my brother-in-law (he raises Hereford and I get 2 1/4s a year). This time instead of corned I got the point! Was considering various smokes on it, but I really want to make burnt ends. I asked, you delivered the road-map!! THANKS!!!

@michaelparker2794 2 жыл бұрын

I love me some brisket burnt ends!! I have never done burnt ends like that I usually cook the brisket whole and then separate after the cook. Those look amazing!Thank you for all the videos. Love your channel. You got me into making/stuffing my own sasuages..

@matthewcartlidge3564 2 жыл бұрын

Love the diversity of the meats and types of cooks on the channel

@dc6786 2 жыл бұрын

All 3 look amazing! I might have to try this very soon.

@billcrockett4976 2 жыл бұрын

Great video. Amazing looking burnt ends. Thanks for sharing

@gebronthomasson6960 Жыл бұрын

Excellent stuff..thanks..

@smokinjaws3310 2 жыл бұрын

You always make it look so easy!

@TheHodeman 2 жыл бұрын

Easily my favorite BBQ channel. I haven't yet figured out how to get my burnt ends to turn out delicious, but I am going to make it happen with the help of Bradley Robinson, the pitmaster that makes other pitmasters feel like they don't deserve the title!

@gongsu 2 жыл бұрын

These and armadillo eggs are my favorite bbq items. Great vid Brad

@highcountry360 2 жыл бұрын

Some KZfaq channels I hit the like before even watching. You’re one of them! Thank you for what you do!

@VincentTactical 2 жыл бұрын

Another winner from Brad. Bro, I can’t tell you how awesome your channel is. I’ve been trying new things after seeing you do them. So thanks!

@chriszinn7143 Жыл бұрын

Definitely need to try this!

@MrWillowbeard 2 жыл бұрын

Looks amazing, now I know what I'll be doing this weekend!

@trell2k 2 жыл бұрын

Any morning there is a * next to Chuds in my feed, it's gonna be a good day! Fantasteic!

@richardtrammell7521 2 ай бұрын

Thanks for the info buddy

@Trainzstation 2 жыл бұрын

as always good stuff inspiring !

@Bigslimjim81 2 жыл бұрын

Love the three-way action on the ends!

@hogzillabbqshow9105 2 жыл бұрын

Very nice! When growing up in KC I remember how the burnt ends sat in a basket on the counter. Arthur Bryant's Barbeque was the best!! BB

@danieldotter6077 2 жыл бұрын

Def doing this

@bradcampbell624 2 жыл бұрын

Looks phenomenal! Pastrami-ized brisket burnt ends are incredible too. With sauerkraut and mustard. And horseradish. And....everything

@bradcampbell624 2 жыл бұрын

I would also love to see a taste competition between burnt ends and pork rib tips.

@mattwissink794 2 жыл бұрын

I definitely just rewatched the boot snake part 3 times... best yet!

@AshKickinBBQ 2 жыл бұрын

Nothing like starting off the video with a burnt end flight....money dude!

@MoesSmokeStackGrill 2 жыл бұрын

Yessir! Delicious 🔥🔥🔥🔥

@dumduminflorida 2 жыл бұрын

Can’t go wrong with some good ol burnt ends! Can’t wait to try and make these. Would love to see you smoke a cow shank

@SmokingDadBBQ 2 жыл бұрын

Agree if you could buy just the best part. How awesome would that be lol

@joshshehab5870 2 жыл бұрын

Doing THAT this weekend!

@chrisquin9 2 жыл бұрын

Love it!!! Just change the format of this channel to everything brisket non stop lol.

@peppers6037 2 жыл бұрын

I always use the flat for grilled brisket tacos. Slice flat thin and grill with lawry's. (Watch out for flare ups) once grilled. Chop on for tacos with green gallos salsa. Then i only use the point for smoking.

@HostileTakeover2 2 жыл бұрын

For finishing, I like to do 3 styles as well: 1) extra dose of my favorite rub 2) bunch of brown sugar 3) tosses in a mix of a bold style BBQ sauce and Kosmo's Cherry Apple Habanero Rib Glaze (as seen on the bacon candy video) Occasionally I use just a blueberry BBQ but that's mainly when it's for just me.

@jonathonpill3272 2 жыл бұрын

Oooh that looks eatee!!

@64mrobie 2 жыл бұрын

I can't take it anymore. I just may eat my phone. Perfect looking food, a snake in the boot reference, excellent sfx and jump cuts. Heaven, I'm in heaven!

@zahor0269 2 жыл бұрын

Brad, this is amazing!! I feel like southern style BBQ is more often then not aimed at the savory/sweet/tangy flavors, but what about swapping the sweet for spicy? Honestly I'd love to see your take on a proper spicy and savory piece of BBQ! A smoked and spicy bark just sounds tantalizing. Maybe even some Szechuan peppercorns in there for that numby flavor.

@rickf.9253 2 жыл бұрын

You are right, you are on to something there! Smoke the point and make sausage out of the flat and fat! It does look like a mini-brisket. Like you, I was surprised that it wasn't a shorter cook over a whole brisket. Great cook once again! I like the way you think! Thanks.

@mikebowerstv 2 жыл бұрын

Sweet brown sugar and bbq sauced burnt ends were the first ones I ever tried. Sweet beef is awesome even in Texas!

@krillansavillan 2 жыл бұрын

I'm dying over here Chuds!

@jabawockee199 2 жыл бұрын

Ermahgerd! Looks friggin amazing!

@braddixon3338 2 жыл бұрын

"might as well add a big dollop of wagu tallow, butter" - just hilarious there. This sir looks like a true winner in my book. My local store sells just the point, so I could get that, trim off the little bit of flat still there, then proceed with a giant pile of burnt ends!

@pepaw Жыл бұрын

Born n raised in Texas. Never heard of burnt ends until I moved to KC. But god damn I love me some burnt ends

@allieandbo 2 жыл бұрын

Outstanding. It's my favorite bite of bbq. I'm with you on the sauced deal. Just not a fan. I prefer them naked, central Texas style. Because prime briskets around here are $7000.00 each, I buy two choice grade briskets, remove the points for smoking and make ground meat out of both flats, adding some chuck and short rib. Good stuff.

@raydarby7639 2 жыл бұрын

I just did 2 of these point only ,pulled at 190° and the other normal 200°... 200° is the way to go uncovered and then wrap to hold.

@Mopsink 2 жыл бұрын

I would love to see you do Shashlik. I think it would work great on either the Chudbox or the weber kettle.

@rodgerlauer6480 9 ай бұрын

I am a nubbie at smoking. Great video on Burnt Ends. I am going too be making brisket burnt ends for the first time. In your video you wrap the point at 185 and say you are going to hold it overnight. Where do you hold it and at what temperature? How do you sync ‘smoking the flat so you can put the burnt ends and the sliced flat on the table at the same time. Love your channel love your style.

@ToneysBBQ Жыл бұрын

Bradley great video thanks as always for the content - btw, did you cook the flat or saving it for a later video?

@S1L3NTG4M3R 2 жыл бұрын

THANKS :)

@peechyman 2 жыл бұрын

Damn it went from day time to the sun almost coming up again...yeah u definitely get a thumbs up for this one

@joshstuhlsatz905 2 жыл бұрын

Being from Kansas everyone always wants burnt ends when I do brisket and I gotta say they are great. But this last weekend I made it a point to cut my brisket Texas style w fatty slice and can’t say it was the wrong thing to do. Both are good just depends on what you are in the mood for!

@fritzdecat Жыл бұрын

I came for knowledge and left with a watering mouth.

@mattwatters6657 2 жыл бұрын

I have been loving being able to buy just the point at HEB- we prefer that end and its not too much meat left over

@CoolJay77 2 жыл бұрын

Those look like incredibly delicious bites. I am glad you made all three. To me, BBQ sauce covers the great taste of beef.

@marcusfabiousmaximus3463 2 жыл бұрын

The hat always gets me😂 looks very tasty

@jamesgunn5358 2 жыл бұрын

I’m in kc and those look like the best burnt ends I’ve ever seen. Definitely need to try brown sugar and butter. Also every HEB prime brisket I’ve seen looks better than anything I’ve been able to get here except a local butcher that has akaushi.

@aaasports9898 2 жыл бұрын

I’m getting a chimney on the next batch!

@Xpyburnt_ndz 2 жыл бұрын

YUM!!!

@birdypcw100 2 жыл бұрын

Looks amazing. Would love to see you do something on the weber with the flat, very easy to source flat in the UK where the point gets.... butchered....

@skullruss 2 жыл бұрын

I would love to know your take on whether or not it's worth it to ever separate a brisket into lean and fatty, especially if you've got a smaller smoker. It'd be awesome to see a video about doing a split cook, as opposed to the whole. I know there's upsides to doing the whole cook, but doing split also means more Texas-Style Bark, to get more of those *Layers of Flavor. *Patent Pending

@michaelblake2265 Жыл бұрын

I actually just did this last week. I couldn't fit the whole brisket in my small electric smoker so I separated them after I did hear that competition people will do this (not sure if it's all the time or not I'm not posing as an expert haha). Put the trimmed fat in a pan on a rack in the smoker, used the fat in each wrap, did the cooler rest for 5 hours and it was the best brisket I've ever made. Both point and flat came out tender and juicy, and surprisingly came out at the same time when they both reached the temp of 203. I'm no expert but give it a try! Worked well for me

@dreadfairy6963 Жыл бұрын

@@michaelblake2265 I just Smoked my first brisket and I did the same thing. My grill had enough room for a full brisket but I knew from the beginning that I wanted to make brisket plus burnt ends separately so I figured I should just cut em apart straight away yo get a better bark. Now everything that could go wrong of course did. My grill didn't come up to temp, I couldn't keep the natural lump charcoal lit, I didn't do a thick enough layer of seasoning to get a good bark, I forgot to use my wood chips for more smokiness! The list sadly does go on.... After 10 hours in the grill-turned-smoker I just gave up and wrapped them separately and put them in a 180F oven overnight while I slept. But low and behold those suckers came out like a dream! 🤩 We've been eating brisket all week and aren't a bit tired of it yet! In face the last morsels of the flat are about to be devoured and I'm sad that it's the end. My only solace is that I still have the point and I'm about to transform it into burnt ends 😁

@mikecoughlin4128 Жыл бұрын

I have plenty of room but a month ago I split two packer briskets and made pastrami with the flats and tomorrow I’m making burnt ends with the points.

@wayne_vt 2 жыл бұрын

I shouldn't have watched this hungry...Now I am ready for burnt ends at 930 in the morning here. These look unreal!

@BigChucksBbq 2 жыл бұрын

Afreakinmazing

@takeflight4666 2 жыл бұрын

Was just looking through your videos yesterday for a brisket burnt end video and couldn’t find one 😂

@Trumpetmaster77 2 жыл бұрын

Very nice

@cjlafleur7585 2 жыл бұрын

Would love to see a video of you comparing the kettle with all the accessories with an offset. I think it would be interesting to see how close to offset quality you can get with a kettle.

@kevinsalem7689 2 жыл бұрын

Your good shit Brad

@randypoe560 2 жыл бұрын

#5 woot woot you rock

@beeeekae 2 жыл бұрын

Looks amazing. Mahalo Brad! Come to Hawaii and we can throw down some bbq using kiawe wood 🤙🏽🤙🏽 🪵🔥💨

@NorthernThaiGardenGuy Жыл бұрын

You could theme a restaurant popup on that alone.

@oldtimerdh 2 жыл бұрын

Looks Fantastetic as usual.

@norocomgt 2 жыл бұрын

3D swipes toward the camera with the boning knife made me dip, duck & dive!

@hunterace1994 2 жыл бұрын

Yum yum yum!!!

@marcharris6015 2 жыл бұрын

Dang...I could almost smell those little nuggets. Well done sir!

@shawngillogly6873 2 жыл бұрын

I've never seen a point so perfect for burnt ends.

@mynameisthis192 2 жыл бұрын

I hope there's a video with the flat!

@OffsetRookie 2 жыл бұрын

I had to stop and rewind twice when the paper came out. Crazy, I thought I was seeing things or clicked the wrong video ;) haha.. good stuff for sure. I'm a sauce guy myself, but the middle one looked good!

@jaytonbennett9722 2 жыл бұрын

This looks amazing, you have any recipes for the flat? You may be onto something here

@illtellulatta03 2 жыл бұрын

My 7 year old daughter absolutely loves the boot snake skits. She is so bummed out when you don't do it.

@richardhurst1969 2 жыл бұрын

Just ordered myself a point end for delivery this Friday as I’ve never tried a brisket before.

@yeeyongj573 2 жыл бұрын

Please do a vlog about your typical day!

@davidberman8214 2 жыл бұрын

GREAT video! Q? You bring it to a max temp in the 180's ? Q? Would you consider trying to do burnt ends of the flat - wrap it Wagyu beef tallow and then do what you did with the point - finish them in a foil boat with more tallow? Wishes for a great day to all, David/

@fretless05 2 жыл бұрын

These look absolutely delicious, but OMG the TIME!!! It took pretty much two solid days to make...

@a.m.2750 2 жыл бұрын

Would like to see you do a side by side, the separation competition method v. the method I've seen Q39 do... run it normal until rendered then separate at the end and throw it back on (or run it over a coal fire like they do)

@jeffpickard5548 2 жыл бұрын

Them morsels look amazing!! I’ve gotta try them this way 😋😋 What’s your plan what the flat…burgers?

@benvonseeburg6862 2 жыл бұрын

What a great snake boot clip😂

@ArielK1987 2 жыл бұрын

Brisket burnt ends are arguably the best part of BBQ

@madbassist2004 2 жыл бұрын

Got a nice long chuckle out of the snake joke this go-'round 😂

@gfhfresno 2 жыл бұрын

Texas tri tip bradley!

@lindenweng3418 2 жыл бұрын

I just finished curing another Chud-strami brisket, now I wish I hadn’t so I could replicate this!

@rmftrushing6591 2 жыл бұрын

Best boot snake yet... Lol... I did a tiny brisket yesterday. 9.3 lb "full packer" that looked about like this point did after you trimmed it. It was too small do get the bark I wanted by the time it was done. Got it jiggly in under 6 hours... Damn tasty tho.