Corned Beef Burnt Ends on UDS

SOSM · Mar 21, 2019

I just finished seasoning a UDS I built. I named it Fat Man because it kind of looks like a bomb. So I seasoned it and then did some poppers the next day. As I lurked yesterday I developed a desire to try something different, at least for me. I have been craving burnt ends and knew that I could find some good deals on corned beef being this close after St Patrick's day. I found a nice 3 lb corned beef (point) and decided my experiment would be corned beef burnt ends.

To start, I soaked the corned beef over night in water to get a little bit of the saltiness out. I changed it twice. I rinsed and patted it dry then covered it in Plowboys Bold for pork. Fired up the UDS and running it with hickory. I have to run some errands so I plan on going low and slow to get some smoke flavor and then pick the pit temp up a bit, braise, and then get it sticky.

SOSM

Stlsportster · Mar 21, 2019

Well? Waiting?! We need to see smoke rolling like Nagasaki outta fat man. What temp you planning to chunk it for the ends? Sauce thoughts?

Suspense is killing me.

SOSM · Mar 21, 2019

Well I was hoping to have the burnt ends for a late dinner but it may end up being early. I needed to leave for a while. When I left the UDS was running steady at 230. I returned two hours later and it was at 333. The wind picked up when I was gone and blowing pretty good. I checked the meat and it was at 165 so I pulled it. I put it in a pan with some beef brother, sealed it up, and back in the UDS. Trying to get the pit temp to come down a little now.

I have never done burnt ends before. I plan on pulling somewhere near 195. Drain the broth. Take the fat off the top. Chunk the meat and glaze with the left over broth mixed with some sweet sauce. I am debating on the sauce. I know the meat will be a bit salty so I am thinking about a sauce sweetened with a little brown sugar.

I have some fresh sour kraut and marbled rye to go with it.

Thoughts...suggestions?

Joshw · Mar 21, 2019

When I came up with the idea of pastrami burnt ends, I did some research, to see if anyone else had done it. The people that I found, said that traditional bbq flavors didn't go very good, so I opted for a mustard glaze. It was very good. https://www.bbq-brethren.com/forum/showthread.php?t=269003&highlight=pastrami+burnt+ends

SOSM · Mar 21, 2019

I read that thread yesterday. Great job Josh! However, my wife is the most boring PICKY eater EVER! She wont touch it if mustard is involved. Realistically, she will only have a piece or two anyway and will pass on the kraut. But if I make it like I would want it then I have a problem on my hand. I would actually like one of the vinegar based sauces. Or even do a beer based one with Newcastle. Heaven forbid I go out of the box.

LOL, its all good.

SOSM · Mar 21, 2019

Just about done. Pulled and chunked. Added some rub and a bit of sauce. Put them back in covered in foil for a bit longer then will go for icky-sticky.

The sauce is half drippings, half BBQ sauce and 1/4 cup brown sugar.

Stingerhook · Mar 21, 2019

Yes please Martin.

SOSM · Mar 21, 2019

Been sampling and its time to eat. here they are! Going to make a great sandwich.

JJJBBQ · Mar 21, 2019

Very creative! I bet that the corned beef brought another dimension to the burnt ends.

Smoking Piney · Mar 22, 2019

Corned beef burnt ends........I have to try this.

Looks great!

Big George's BBQ · Mar 22, 2019

That looks and sounds great

boomers bbq · Mar 22, 2019

Now that I have to try..

Royalslover · Aug 13, 2020

Hey I'm thinking of doing this exact thing for a smoke-off at my church. Are you happy with how they turned out? Would you do anything different?

Shiz-Nit · Aug 14, 2020

outstanding

Plata-O-Plomo · Aug 15, 2020

Royalslover said:
Hey I'm thinking of doing this exact thing for a smoke-off at my church. Are you happy with how they turned out? Would you do anything different?

I was happy how they turned out; however, corned beef may not be for everyone. I liked it because it was something different. Others, who are not adventurous will probably pass.

If I did them again, I would cube them up smaller. They were a tad dry, probably something to do with the corning and the fat. Used more of a beef profile on them. May change that up a bit to more of sweeter profile to compliment the salt. Dunno...I keep thinking a Bavarian sausage profile would be best.

TravelingJ · Aug 15, 2020

Hah. That's what I love about this forum. We have people corning things I'd have never thought of, and others doing burnt ends out of things I'd never consider. Love it! Looks great, and thanks for posting the creativity!

jzadski · Aug 15, 2020

Those look great and sounds like fun to do. Wonder if some type of horseradish sauce would compliment it more. Maybe mixed into bbq sauce? Time to find one an begin playing around

Corned Beef Burnt Ends on UDS

SOSM

Found some matches.

Attachments

Stlsportster

Babbling Farker

SOSM

Found some matches.

Joshw

Babbling Farker

SOSM

Found some matches.

SOSM

Found some matches.

Attachments

Stingerhook

somebody shut me the fark up.

SOSM

Found some matches.

Attachments

JJJBBQ

Take a breath!

Smoking Piney

somebody shut me the fark up.

Big George's BBQ

somebody shut me the fark up.

boomers bbq

Full Fledged Farker

Royalslover

Full Fledged Farker

Shiz-Nit

Babbling Farker

Plata-O-Plomo

Knows what a fatty is.

TravelingJ

is One Chatty Farker

jzadski

Babbling Farker

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