Burnt Ends Are A Specific cut of Beef

[16Adams]

An article on the history of burnt ends. Not any cubed piece of meat is a "burnt end." Bottom Line your house your rules, call it whatever you desire, seize the day- carpe diem---but I'm going to respect the history. Cubed pork may be slap out fantastic eat, a blast to cook, oohs and awes from friends and family-----_ but it's not.........

Link to history of the burnt end

https://www.feastmagazine.com/travel/kansas-city/article_91bb2fa6-6f77-11ea-a902-f7762fac7065.html

 

[frayedend]

Yup, it's all in the name. That crispy/chewy/fatty/barky meat that flakes off the end is awesome. Don't need to be adding a ton of sugar and cooking it again, in my opinion.

 

[LYU370]

So sliced up hotdogs in bbq sauce aren't burnt ends? :shock: Lot of people on the Internet gonna be mad...

 

[16Adams]

So sliced up hotdogs in bbq sauce aren't burnt ends? :shock: Lot of people on the Internet gonna be mad...

Grew up with those. Mom used to buy a sack of red rockets that would dye your plate. Cut and Fry em up in CI Skillet, add BBQ sauce to simmer. Serve with Blue Box Mac n Cheese

 

[4ever3]

So sliced up hotdogs in bbq sauce aren't burnt ends? :shock: Lot of people on the Internet gonna be mad...

sssshhhhh!

It would be best if we didn’t say this on the werld wide web…

 

[Swine Spectator]

@16Adams - Thanks for posting this. What a great article. I have had the burnt ends at Arthur Bryant's and they were fantastic.

Here is one of my attempts to recreate them:

I thought this was interesting as well:

At Arthur Bryant’s, barely trimmed whole brisket is smoked over hickory and oak for approximately 12 hours, chilled in a walk-in cooler for two days and then returned to the smoker for another six hours. Rauschelbach says this cooking process results in maximum tenderness.

We've had more than a few posts discussing the aggressive brisket trimming by the YouTubers. Personally, I think they overdo it. It appears that the crew at Bryant's deems it unnecessary as well.

 

[PnkPanther]

sure but cubed pork belly doesn't have the same ring to it

 

[16Adams]

^^^truth^^^

 

[Maylar]

I've only had burnt ends once, from a local BBQ restaurant. They were in fact beef.. other than that I couldn't say from where. They were horrible. Tough, dry, chewy. Thought I'd need a Heimlich. Burnt indeed. Haven't ordered them since.

Then again, this ain't Kansas City.

 

[16Adams]

They are a real treat done right

 

[Big George's BBQ]

Great Article Adams. Thanks. Love Burnt Ends. Only ones I have had are from Brisket Point and the best ones were beefy Flavor from Comps. Would not mine trying pork belly sometimes but the Brisket if done right is awesome

 

[Fooball]

From the article:

Worgul takes a hard line against using anything but beef for burnt ends. “Burnt ends are brisket and that’s it. There’s no such thing as pork burnt ends. … They’re not just cut up pieces of meat – burnt ends are a very specific thing.”

So there. Word.

 

[bschoen]

sure but cubed pork belly doesn't have the same ring to it

How about 'burnt belly'?

 

[Itsdone]

Any Cut with a decent amount of intermuscular fat will produce great burnt ends. I will go as far as saying there are way better cuts for burnt ends then the flat on a brisket. I believe this was a chuck tender roast. Turned out some of the best burnt ends ive made.

 

[NickTheGreat]

I love eating pork burnt ends and beef bacon at the same time :crazy:

 

[16Adams]

I love eating pork burnt ends and beef bacon at the same time :crazy:

A local processor occasionally has beef belly and uncured beef "bacon". How did you season and cook? I was thinking of getting beef "bacon" seasoning, making twizzlers and smoking

 

[16Adams]

Any Cut with a decent amount of intermuscular fat will produce great burnt ends. I will go as far as saying there are way better cuts for burnt ends then the flat on a brisket. I believe this was a chuck tender roast. Turned out some of the best burnt ends ive made.

Looks Grand, but we call that steak bites here.

 

[blackdogbbq21]

I haven't been to Kansas city yet to have them there but someday. If you are a guest at my house if i serve a burnt end it's a cube from the ends cuts of the fatty half of a brisket with no sauce.

 

[NickTheGreat]

A local processor occasionally has beef belly and uncured beef "bacon". How did you season and cook? I was thinking of getting beef "bacon" seasoning, making twizzlers and smoking

I was trying to be a smart arse. Bacon doesn't come from cows. :evil:

 

[16Adams]

I was trying to be a smart arse. Bacon doesn't come from cows. :evil:

I've seen it.

Touche, good one