Brisket Burnt Ends

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2 жыл бұрын

Brisket Burnt Ends
You know I believe Texas is the King of all BBQ. However, Kansas City Brisket Burnt Ends may be the best bite in all of BBQ. Arthur Bryant's in KC originated this amazing BBQ bite and they have become very popular over the years. In the recipe and video we will show you a very strait forward way to get maximum burnt ends out of the point on a full packer brisket.
Recipe: www.meatchurch.com/blogs/reci...
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Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Knives used in this video: www.irongrovetoolcompany.com/
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Welcome to the official Meat Church BBQ KZfaq channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Пікірлер: 153

@WoodratFLA Жыл бұрын

I constantly come back to your videos for all my BBQ questions. Today I am cutting up a left over piece of brisket that I cut off and saved a couple of weeks ago, knowing I had too much meat that day. People are coming over for the Fourth celebrations with Sugar pulled pork. They don't know they are getting some burnt end appatizers too. Thank you for your work!

@nicholasstuto8607 Ай бұрын

I just want to thank you so much for this video. I did a brisket this way aiming for burnt ends and i also bough 2 point only from my butcher and they turned out AMAZING! So amazing my family just wants me to buy the point from now on and make just burnt ends. Thank you again! this was excellent!! I used Holy Gospel rub and it was so delicious.

@apeadam6127 2 жыл бұрын

Always love it when you say ( Doesn't Suck) 👍

@walterkopriva9735 2 жыл бұрын

Another great cook in the books. Thanks Matt!

@scottlepine9346 2 жыл бұрын

You are the best! love watching your videos! Thanks

@zudosmg 2 жыл бұрын

Matt love your video's! Making brisket burnt ends this weekend for some friends coming in from out of town. Love that I can get your spice mixes finally here also, cheers from Vancouver Island my dude!

@timmartin1801 7 ай бұрын

Made these today and they came out amazing. Had a “slight” fire management issue early in cooking the brisket, recovered that fairly well but the burnt ends were fantastic.

@narbekalantarians6269 2 жыл бұрын

We love burnt ends. I usually use about half the point for those and the other for fatty slices. Great video

@yayayaya-ul7ul Жыл бұрын

Thank you for shouting out KC... the bbq here iz unbelievable...

@terryhamilton985 2 жыл бұрын

I dont think I've ever seen one of Meat Churches videos I don't like. Excellent info, and great looking Brisket. Well done Matt.

@MeatChurchBBQ 2 жыл бұрын

Thanks Terry!

@fatsackafat1476 2 жыл бұрын

"I like to go 45 minutes...some guys like to go longer than that." - Matt 2022

@BrodySears 2 жыл бұрын

Lmfao 🤣

@boblehmann1644 Жыл бұрын

Tried that. My wife disagreed.

@gerdsfargen6687 7 күн бұрын

Go any faster than that, and you're on the path to a true burnt end.

@SirPartyRoc 2 жыл бұрын

Love me some burnt ends. I like how yours came out where its not super saucy. I need to re-watch how you carved up the brisket to make these b/c this looks way more presentable. Love these videos and series!!

@ouyrwq 2 жыл бұрын

You are the best. Thank you for you.

@reeblesnarfle4519 2 жыл бұрын

Meat!!! My very favorite dish!!! Especially like I just saw prepared.😎👍

@DaveDickinson505 2 жыл бұрын

Matt, great video as usual. I hear you on eating the flat versus the point. After so many dry flats and I've injected and I double wrap in butcher paper at the stall but the flats are not ideal. What I've started doing is separating both muscles. Season the point with Holy Cow toss in a 2 gallons bag and toss in in the garage fridge to dry bring. Then I take that flat season with mustard and Holy Cow and insert the flat into a double vacuumed sealed bag. Then I drop that in my Sous Vide container and let it role at 150F for 36 hours. It shouldn't pinch test soft after 36 hours, but will still be firm like a normal smoked brisket. Then shock the whole bag in an ice bath to stop the cooking process for about an hour. Toss in the garage fridge and now that cold flat still has those expelled juices in the bag with the Holy Cow, sort of brining as well. Typically the next morning, get the XL BGE rolling at 225 - 250. I re-apply some Holy Cow to the wet flat coming out of the bag and put it on the middle grate of the BGE with the point setting over it, dripping fat down from the point onto the flat below. I typically smoke that flat until it reaches 150F the same temp I Sous Vide it at and that takes about 3 hours or so. Then I simply pull it and let it rest naked and the point is still rolling at that time. I'm telling you Matt, full proof flats that are tender, juicy, have nice smoke on it, good bark, and a perfect comp bend or pull in a slice of flat. It's really the only way I'm cooking briskets any more, by separating and cooking the muscles separately. You should give that a try. Cheers man! - BigNavy505 (US Navy Retired)

@CHICOB4261 2 жыл бұрын

You are KILLING ME! My mouth started watering as soon as the meat was on my screen. I couldn’t pay attention to what you were doing or saying so I watched the video three times! Can I come over? Seriously I’ll help…eat some…I’m already planning my trip to Costco to get a brisket.

@cannonsbbq 2 жыл бұрын

Perfection! I need to do these now!

@TheBeardedItalian 2 жыл бұрын

“Doesn’t Suck” 🤣🤣 That’s the line of the year so far for me Mike!! Awesome, awesome, awesome! The burnt ends look absolutely amazing.

@CasksnQue 2 жыл бұрын

Those burnt ends look phenomenal, Matt!

@kenblakney9267 2 жыл бұрын

I live in Alabama but lived in Texas for a while. Love me some brisket!! This looks amazing. Thanks for the idea!

@MeatChurchBBQ 2 жыл бұрын

Yessir!

@midwesttreasureandrelicrec7914 2 жыл бұрын

Great video as a Kansas City Barbecue Chef we give the same nod to Texas barbecue. I don't think the battle will ever end but whichever side you're on we can both say the barbecue world wouldn't be the same without Texas or Kansas City love the videos Man great content great quality Texas definitely represented

@ChrisK-LTC 2 жыл бұрын

Texas BBQ is good, but KC will always be the King

@Bigslimjim81 2 жыл бұрын

Deff gonna do this on 4th of July! Using a cherry jalapeño sauce but same rub! Thanks!

@s.youngblood6193 Жыл бұрын

I’m in Oklahoma and we love us some BBQ as well. This looks amazing! I could go for some potato salad, baked beans, some collards, Mac and cheese with some of these burnt ends. I’d eat the flat part of the brisket as well if it’s chopped up really well on a nice brioche bun, mmmmhmmm. Sorry y’all, I’m just hungry lol. It’s 4:20 am here, so now I’m gonna have to get up later and find me some good bbq. ❤

@TommyV8541 2 жыл бұрын

Burnt ends are the best bite. Keep em coming Matt!

@MeatChurchBBQ 2 жыл бұрын

👊🏽

@kuch96ss 2 жыл бұрын

Matt we just got whomp sauce at my local grocery store here in upstate New York. I did pulled pork with it last weekend. Hands down my favorite sauce

@nathanmclain9027 2 жыл бұрын

Yes please

@sirspeedsalot 2 жыл бұрын

My first video from this channel , loved it , will be watching more

@MeatChurchBBQ 2 жыл бұрын

Welcome!!

@therubsociety6477 2 жыл бұрын

Looks amazing! Great work Matt

@MeatChurchBBQ 2 жыл бұрын

Thanks!

@frankdatank9359 2 жыл бұрын

Im gonna be doin these!!!

@SaltyFeta 2 жыл бұрын

I dig all your videos! Would love to see a tour of your outdoor kitchen. It looks super dope from the little I see. Keep up the awesome content!!! 👍🏼

@MeatChurchBBQ 2 жыл бұрын

One day!

@abefroman7393 2 жыл бұрын

This is pure genius! Gotta try the Whomp Sauce....I'm definitely missing out

@otiskeithwatkins1679 2 жыл бұрын

Never seen it done with honey but that'll be what I'm trying this weekend. Thanks.

@MoloneLabe 2 жыл бұрын

I made poor man burnt ends. They turned out so damn good. I wish I cooked them just a tad longer to get some of the pieces more tender. One of my favorites for sure!

@countryfirstusa9072 2 жыл бұрын

Nice

@rossclark26 2 жыл бұрын

You have no idea how happy I was when I found your rubs in my local hardware store

@patstock21483 2 жыл бұрын

Same for me. Ace hardware now carries em

@LVR_GUY 6 ай бұрын

I don’t know man. KC wins with burnt ends and pork ribs, Texas wins with brisket and beef ribs, and Carolina wins with pulled pork and Memphis wins with there chicken. YUM!!

@BBQFriend 2 жыл бұрын

Great video! I was always curious about how to separate the point from the flat to cook specifically for burnt ends. Also good to know that it was cooked with fat down . Lots of great info here.

@jimpalmer4061 2 жыл бұрын

BBQ Friend, did he say he cooked it fat down? I know he normally likes fat up.

@BBQFriend 2 жыл бұрын

@@jimpalmer4061 yeah it was fat down as he said he cooked it upside down. Which I know Matt is a Fat Up cooker (unless its competition)

@jimpalmer4061 2 жыл бұрын

@@BBQFriend thanks, missed that. In a pellet I do fat down or fat up, but then I put a little pan of water underneath just to protect the meat side from the heat. Not sure that is necessary but I just never wanna chance it....

@jimpalmer4061 2 жыл бұрын

Once again, incredible. Only issue I have is that I watch at the gym and feel th need to go find some vittles afterwards. I will.send you the bill for my Liposuction

@keithglover4091 Жыл бұрын

Man I love hearing the words “Kansas City sauce” and not seeing someone break out KC Masterpiece.

@brentthompson9508 2 жыл бұрын

Classic… can’t go wrong with brisket burnt ends

@hiatt903 2 жыл бұрын

I’m about to head to Alaska from Texas with the military, wife agreed to get a big freezer! I’m trying to figure out what cuts and how to smoke some moose with a Texas shine on it! I think we’d all like to see a video watching you use our favorite rubs on I guess uncommon meats like moose and elk!! MEAT CHURCH!

@allieandbo 2 жыл бұрын

If it's one thing I will always remember you for, it's introducing me to the Whomp Sauce. It's damn near perfect man. I thin it a tiny bit but that's it. So freakin' good. Well, that and showing me how to trim a brisket to turn the entire point into burnt ends. Never even thought about doing that previously. A slice of moist is awesome but a burnt end is just like you said...the best bite in BBQ. Thx Matt.

@MeatChurchBBQ 2 жыл бұрын

Welcome!

@laharmon5356 2 жыл бұрын

Love the videos Matt! Can you do a beef belly video? Beef belly burnt ends?

@MeatChurchBBQ 2 жыл бұрын

Those are just ok. I have a recipe on meatchurch.com.

@MarkDixon-dg9iy 2 жыл бұрын

Love watching. Thoughts on bring back BBQ Pitmasters new age BBQ

@Sierro911 Жыл бұрын

Thx for your amazing work. Do you think that Maple syrup could be nice? Canadian touch 😅

@kellyschue3103 2 жыл бұрын

Im gonna make another brisket again just to make burnt ends darn you meat church haha

@beaubarrett1399 2 жыл бұрын

Funny I'm smoking a meatloaf tonight. Can't wait to try the burnt ends!!

@StephenCullum 2 жыл бұрын

Matt, what heat resistant gloves are you using under your latex gloves? Love your videos btw! So very helpful to us backyard BBQ guys :D

@jasonhollinger9513 2 жыл бұрын

Love me some burnt ends. I’m considering making these for the homeless I serve!

@lx2nv 2 жыл бұрын

Man I ain't mad at that! Love a good burnt end. Dumb question, has anyone tried to make burnt ends with the flat too? I know not nearly as fatty. I assume it would dry out too much.

@jayclark1046 2 жыл бұрын

Brah man you did the job!!!

@MeatChurchBBQ 2 жыл бұрын

👊🏽

@johnnunez17 2 жыл бұрын

Oh my oh my. 😎👍🍺🇺🇸🔥

@jagreddog 2 жыл бұрын

First things first try those rubs - they are good.2ND Matt great job on the video.Im currently smoking on a PBC.Next to a whole hog the whole packer brisket is 2nd worst to get just perfect.Considering the price of beef today,Could we get those results using a decent looking prime from say Sams?Thanks.

@jerrytaylor2610 2 жыл бұрын

After you remove the flat. Do you wrap it up and let it rest for a few hours or let it set out and rest?

@Hamham75128 2 жыл бұрын

Love your videos!! Keep up the great work. Who makes that awesome wooden serving dish you put the burnt ends in?

@MeatChurchBBQ 2 жыл бұрын

Not sure tbh.

@codycaruthers2605 2 жыл бұрын

So no wrapping at 165? What about the flat after you separate it? would you wrap it up and throw it on to finish or just let it ride without wrapping?

@Jeffdoeswhat 2 жыл бұрын

I’m doing some burnt ends this weekend

@mariadalee3277 11 ай бұрын

What did you do with the flat part after separation? Was it done, or needed more time on smoker? Thank you 🤝

@1969TxCowboy1 Жыл бұрын

What rub did you use on the original brisket you got the burnt ends from?

@pkbruce71 2 жыл бұрын

Matt, so with the flat did you rest it after you sliced the point and ate it later?

@steveschuenke6964 2 жыл бұрын

Any details about the "fancy dish"? Looks interesting...

@JacksonHighlander Жыл бұрын

that spider at 4:30 even knows. Even spiders know, and they live all around you.

@stout8807 Ай бұрын

What kinda Texan has miller lite instead of a lone star or shiner sitting next to them

@ricardomoctezuma9448 11 ай бұрын

Can you use the whole brisket for burnt ends including the flat?

@dfox6161 Жыл бұрын

I noticed you don’t sell knives on your website. I’d like to know where you get that nice trimming knife to trim your briskets.

@BronsonElliott 2 жыл бұрын

Question - I'm able to get just the point from my local grocery store. Can I cut the point into cubes BEFORE I cook it like you do for pork belly burnt ends so I can get crust on all sides? Or should I cook together and then cut into cubes like in your video? Didn't know the pros/cons of each method.

@chvlumbee 2 жыл бұрын

Leave it whole and cube it last, will render the fat better. Cubing it up first may also cause the meat to be dry.

@kyletug. 2 ай бұрын

Matt, what brand of smoker are you using in this video?

@yourboij82 2 жыл бұрын

“Mom!!!!!! Meatloaf!!!!” Haha

@MeatChurchBBQ 2 жыл бұрын

LOL

@leesims 2 жыл бұрын

Hey Matt, love your channel can't wait to try this. Question, where do you get your gloves, the insulated and the rubber gloves.

@williammarshall468 2 жыл бұрын

I got mine off Amazon. The black gloves are nitrile gloves and the white one are cotton gloves. $30 and you’re set for a very long time.

@leesims 2 жыл бұрын

@@williammarshall468 thank you so much for your help. Have a great 4th of July weekend. 🇺🇲🇺🇲🇺🇲🇺🇲

@urifrenkel 2 жыл бұрын

Hey Matt. Is it called Meat Church bc the meat is so good you send a prayer of thanks to Gd?

@chavez4962 Ай бұрын

How do you do them from raw when they're already cut up from HEB?

@TheSdrake1967 Жыл бұрын

With regard to you Texas BBQ is King comment, I own a BBQ restaurant about two hours away from KC but, Im from Ft. Worth and I cook Texas BBQ. We outsell the other BBQ joint in town everyday

@melissahooker8144 Жыл бұрын

Why not cut up a point like pork belly and then cook two prob tender? I’m doing your pork belly Burt ends this weekend and would love to try these but it’s hard to have time to do a full brisket with my work schedule

@tonyschroeder6234 2 жыл бұрын

Matt, love your channel and use it "religiously". was wondering if you have ever thought about doing a video on how to feed your mill scale. Do you add wood or burn it down some and add coals only. Thanks in advance and thanks for all the advice on your videos.

@MeatChurchBBQ 2 жыл бұрын

I need to make a fire mgmt video. I start w lump, then run logs.

@tonyschroeder6234 2 жыл бұрын

@@MeatChurchBBQ thanks Matt. For long cooks I wasn't sure if adding logs would create "dirty smoke" until they got going. You are the man!👍

@SinisterMD 2 жыл бұрын

Those look incredible. I liked the video-in-video showing what you were talking about with trimming the fat between the point and flat. Very helpful. Also wanted to mention how awesome your outdoor kitchen is. I was wondering how the smoke is vented. Do you have any vents up in the roof/ceiling or is it open air enough that it just wafts away? Trying to get some ideas for my own.

@timsivers7768 2 жыл бұрын

That looks damn tasty!! "Not gonna lie, doesn't look like it sucked!"

@TerryWilliams3406 2 жыл бұрын

What are the white gloves under the nitrile, and where can I get some?

@MeatChurchBBQ 2 жыл бұрын

Cotton string gloves - Harbor Freight

@j.t.downing3932 2 жыл бұрын

When you cubed it, was that with or against the grain?

@chvlumbee 2 жыл бұрын

Also cut against the grain.

@alakaimontalbo2333 2 жыл бұрын

Where do you get your knives?

@MeatChurchBBQ 2 жыл бұрын

These are Irongrove. I put a link in the description.

@spothunter1376 2 жыл бұрын

Love your videos and your rubs, but who can afford brisket these days.

@MeatChurchBBQ 2 жыл бұрын

It finally came down to 3.99\lb for prime in Texas.

@jason.angelini 2 жыл бұрын

Great video! 3:28 is still bothering me though, y'all worked to have this amazing bark but then where you trimmed the fat out between the point and flat, it left a pocket of rub that was sandwiched and hidden during the cook. The rub looks soggy and atypical of the rest of the bark.

@toddkeller5497 2 жыл бұрын

4:53

@jason.angelini 2 жыл бұрын

@@toddkeller5497 Oh don't get me wrong, I understand completely that it ended up being a non-factor in the end, just made me say "oh no!" in the beginning.

@MeatChurchBBQ 2 жыл бұрын

Simply because it is under the flat. No big deal as I prefer to cook the muscles together and not separate.

@jason.angelini 2 жыл бұрын

@@MeatChurchBBQ Side note I just picked up some of your Dia de los Fajita and threw it on some chicken thighs before grilling...OMG that is delicious! Great job on that seasoning y'all!

@RancherWife91 2 жыл бұрын

What was the name of the knife you used

@MeatChurchBBQ 2 жыл бұрын

Irongrove Tool Co

@eric1richards 2 жыл бұрын

If I start with a 15-17lb packer brisket, and only use the point, how many pounds of burnt ends will I end up with?

@MM-rc5rg 2 жыл бұрын

Weigh your point and expect on average 50% of that weight after the cook... Every point is different but I'd guess you would end up with about 4-6 lbs of burnt ends .

@eric1richards 2 жыл бұрын

@@MM-rc5rg thanks! That helps with meal planning.

@Bloxgator 2 жыл бұрын

Stupid question for all y’all: what kind of glove do y’all use UNDER the latex to handle hot sht?

@MeatChurchBBQ 2 жыл бұрын

Just cheap cotton string gloves.

@hojobbq 2 жыл бұрын

Curious what you do with the flat after you removed it ?

@praetorxyn 2 жыл бұрын

Just slice it and eat it as normal I would imagine.

@MeatChurchBBQ 2 жыл бұрын

I put it back the smoker in to finish it then slice as normal.

@andrewgladstone2794 2 жыл бұрын

I thought you started with a fully cooked and rested brisket, no? If no, at what temp did you cube?

@chriscohoon3802 2 жыл бұрын

@@andrewgladstone2794 Andrew, click on the description tab and under that there is the link for the recipe. Hit that and will take to the page that breaks everything down from start to finish. From the trimming and cooking the whole brisket and the burnt ends. Tons more info in that and the answer to your questions, salute.

@jamesdoughty6175 2 жыл бұрын

Did you wrap in butcher paper or just go uncovered?

@MeatChurchBBQ 2 жыл бұрын

I wrap my whole packers in butcher paper.

@davidweidner1675 2 жыл бұрын

Hmmm smoked meat loaf 😋

@gosman949 2 жыл бұрын

yeh can't wait for that meat loaf video!

@MeatChurchBBQ 2 жыл бұрын

Coming soon!

@Lazarus52980 2 жыл бұрын

You know that a BBQ sauce is thick if you need to thin it out with HONEY.

@davidweidner1675 2 жыл бұрын

I would have cut that tip like 2X thick cut and made a real BLT (BRISKET, Lettuce, Tomato with horseradish mayo on Rye)

@kylechallis2965 2 жыл бұрын

Why did you touch the brisket, change your glove, then retouch the same brisket?

@CatfishHunters 2 жыл бұрын

Shoot ends are only for me and my wife

@garykelly2230 Жыл бұрын

Probably would have tasted better with a Lone Star beer

@srichey7203 2 жыл бұрын

No Lone Star?

@MeatChurchBBQ 2 жыл бұрын

My beer makes Lone Star. 😁

@patrickgreen9747 2 жыл бұрын

No one likes the flat…!! However, have you ever thought of slicing it into smaller cubes say 3/4x3/4 or 1/2” and doing burnt ends with it. It would carry more seasoning and the sauce it keep it moist(er)..?? Just wondering if y’all have ever done it.

@kurtwitten 2 жыл бұрын

"Texas BBQ is king" but KC has the best tasting thing in BBQ. It's ok, y'all... you can come join us up here in KC and we'll welcome you in ;) Also, local pro tip - Jones BBQ (a small BBQ shed in KCK) has some incredible sauce for burnt ends. I'll absolutely recommend that.

@MeatChurchBBQ 2 жыл бұрын

Will try!

@cheriolson6277 2 жыл бұрын

Those burnt end beans too. I've been known to drive 8 hours to get to Jones' BBQ

@kurtwitten 2 жыл бұрын

@@MeatChurchBBQ it’s not far from my place. If you’re in the area, I’ll take you on the burnt end tour lol