How to Make Brisket Burnt Ends | Perfect Every-time!
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- How to make brisket burnt ends perfect every time! This is the easiest brisket burnt end recipe that you will find on youtube.
Subscribe for more BBQ videos (it's free!): www.youtube.co...
Get my best recipes and products at: www.KosmosQ.com
Share this video with a friend:
• How to Make Brisket Bu...
Products Used:
Rubs: kosmosq.com/ba...
Sauces: kosmosq.com/sa...
Injections: kosmosq.com/ba...
Wing Dust: kosmosq.com/wi...
Rib Candies: kosmosq.com/ba...
Equipment Used:
Knife Sharpener: amzn.to/2uBcVBg
Backyard Deep Fryer: amzn.to/2CXkj99
Pit Barrel Cooker: amzn.to/2tlUT3q
Victorinox 12" Pro Slicing Knife: amzn.to/2s2XMCQ
Weber Kettle: amzn.to/2DBYscm
Weber Fire Starters: amzn.to/2F6lcPc
Big Green Egg Vent: amzn.to/2E4w27z
PK Grill: amzn.to/2BtnB2H
PK Grill Grates: amzn.to/2E9buL8
Propane Torch: amzn.to/2Cijffk
This video was filmed on a Canon 80D: amzn.to/2s2Xmwj
Watch next - • Competition Brisket | ...
Recommended Playlists:
Cooking steak - goo.gl/G5nLPA
Cooking chicken - goo.gl/CNYcQe
Briskets - goo.gl/PW1VmC
Cooking ribs: goo.gl/R3HSwc
Music by: Royalty Free Music
#KosmosQ #ItJustWins #BBQ
Connect with Kosmos Q:
Facebook: goo.gl/MkDUs7
/ kosmosq
Twitter:
/ kosmosq
Instagram:
/ kosmos.q
Snapchat:
/ kosmos.q
Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you.
Makes me miss that Oklahoma summer rain. It's been so dry here.
Bro looks awesome. Keep giving the keyboard cooks hell! I love it. I just found a Waygu beef farm about 20 minutes from my house. Getting a brisket this week for next weekend. CAN’T WAIT!!!
I just lobe his excitement about burnt ends .....Im excited too 😄!!
Production quality is 100% Ordered some DB hot and got it this week, great stuff! Also, shaker was cracked and y'all sent a new one same day. Great service, thanks.
Thanks brother
Those burnt ends look heavenly! I hit that bell. Keep 'em coming!
Love your energy in the videos. Brisket burnt ends are definitely my favourite bbq in one bite 👍
Glad to see I’m not the only one that just cuts the corner of the bag charcoal open with a knife!!! LMAO!!! Love your videos. Gonna order some of your rubs pretty soon. Can’t wait to try them!!!
Started diving into brisket about 2 years ago. Burnt ends are hands down the best bbq there is.
Dang Kosmo! Your videos have gotten awesome! Great job!
Yes yes yes!! I have been waiting for a burnt end video with the Pit Barrel. Those look great and now to go find some whole brisket here in Georgia.
It's morning here and watching this video. Would eat burnt ends for breakfast? Yup!
Kosmo! Great video. Nuttin better than good ole burnt ends. By the way, I saw at the beginning that you mentioned you need a sign. Well it just so happens I own a sign company out here in Kentucky and would love to help you out if you're interested. By the way just used dirty bird hot and texas beef a couple weeks ago in a comp and got my first call in brisket with a 4th place call. Best brisket I've ever done. Thanks for the great products!
Kosmo,you rock bro.you have the best smokin channel of them all.
Komso you are a genius! I picked up a brisket point today, burnt ends are on the menu tomorrow for Fathers Day.
Also congrats on 50K!
Had to get a refresher right before the super bowl!! I really hope I can get a point only from my butcher.
Awesome looking burnt ends love it send me some please
Another great demo Kosmo! We have to teach you how to open a string-sealed bag though. Note that one side is single stitched and the other is double stitched. Facing the single stitched side, locate the string edge to the right and clear the loose knot. Then pull the string for an easy opening!
Just ordered cow cover killer be honey and moisture magic. Thanks for all your help with yo videos. Much obliged, sir.
Love it! Keyboard cooks! I am trying this today on the PBC. Thanks!
Great looking cook. Burnt ends are the best.
I'm watching your video's from newest to oldest as I recently found your channel. Got some OP X-1 and can't wait to try it on burnt ends. Thanks for all you do!
another great video.....the gloves you produced by the way are amazing! Great quality.
I hope your editor gets the credit he deserves
Fantastic cook my brotha! Always fun watching not only the cook, but your delivery and editing skills... you sir, are Chuck Norris
Love this channel
Videos are real informative, but not being able to taste some of that goodness is HARD!! Thanks for the share, peace out. 🤟
Damn I messed up watching this video before I had eaten anything now I’m starving for some burnt ends great vid kosmo
KOSMO! love your videos just bought some of your rub and rub glaze... Can't wait to que with them!!!
Dirty Bird on brisket is perfect. My customers love it.
I like your videos. Gave me some good techniques to try out. Thanks!
Awsome! I liked the guy trolling for burnt ends hahaha
Really like your videos and products man keep it up
Thanks for the tips. I made some brisket today gonna try it out now. Keep up the great videos.
great video, keep on doing what you do
Hey man, what butcher do you typically use? I live pretty close to your shop and would love to check em out.
Very good video kosmos
bbq newb here, love the channel and the products. if you want a bit more bark would you just run it hotter or longer? Great stuff as always Kos!
Production is such high quality man. How long does it take you to produce one video? That’s a lot of editing.
Not long
OK my mouth is watering! Quick question was this entire thing done with a smoker? Or is that more of grill style of cooking? BBQ newb here
Another great video!!!! This is how you wake up!!!
I am a new BBQ fanatic. I freaking love your videos. Just bought your pecan rub and trying it today! Keep up the good work.
These BE look really good, thanks for sharing brother!
Love the Pit Barrel Cooker brother...use mine daily!!! Kosmo....did you cook that thing with no rebar in the PBC??? Delicious video...Nice!
Looks awesome. Did you cube them right away or do they need to rest at all?
Nope cubed them right away
Nice early morning upload lol gotta be good
Kosmo,
Recently started following - big fan.
I am new to smoking and have done two brisket points so far on my egg. Both have turned out "rubbery". smoked at 230 until 160 IT and wrapped them until 205 IT, rested for an hour. What could i be doing to not get these things falling apart? Thanks!
Also - just purchased the turkey brine and seasoning to smoke a turkey this thanksgiving. I'm pumped!
What do you think the cooking temp is?? Great job, looking forward to doing this.
Do u ever rest your point before cubing? Or is your thought process to get them back on the cooker before the temp drops ?
Soooooo Kosmo, which burnt ends do you like best, points or pork belly? I can’t decide, they are both delicious.... it’s 6 in the morning and I’m ready to fire up the smoker after watching this...another great video.
loadpin
That's a tough one. Guess it depends upon what mood your in. Just do both.
Rus, I completely agree with you. These are getting cooked today. Got me to thinking I wonder how a Tri tip would be doing this? Well guess that’s on the menu today.
I like Beef Burnt ends the best.
Picked up some DBH to try out from my local Bucees.............changed my life and turned me into the man i am today.
I like that knife you are trimming with. what kind of knife is that. thanks
Hey brother great burnt ends as usual!
Once I get a better pit I am going to buy you guys out
Straight butter lol awesome video
Awesome video
Been waiting for u to do this video.
When the key board cooks win a couple world championships they can talk shxt then 🤣🤣
THIS keyboard cook is go’n try this!!
Honest question. You don’t ever have issues without having any type of heat deflector? I use a Smokey mountain so I’m assuming it could be used the same way but I’ve been worried it will burn the bottom.
Also, I use that Texas beef rub on ALL kinds of things that aren’t beef lol. It’s great on salmon. Last week I mixed it with flour and sazon Goya and made fried wings with it.
Omg when you unwrapped those burnt ends I think I heard angels singing
Kosmo, how do you heat that charcoal in the PBC? Wax cubes under the charcoal, then how long do you let it go for before you put the meat on?
love them burn ends!!
Hey Kosmo's, your videos are outstanding and very helpful (thanks)! How long do you recommend smoking the brisket before wrapping it in aluminum foil?
wrap @ 165degrees
Dude that looks amazing
Love the competition bbq sauce!
That looks awesome, I am cooking about 400lbs of brisket for the Veterans next week and want to try this, can you refrigerate after and heat back up? Will it be good?
I would say yes cause I can eat them cold lol
Kosmo, what was the approximate weight and initial cook time for just the point? I know there are variables. Just trying to gauge how much lead time I'll need.
How does Kosmo not have more subs?
When you cook a full brisket do you let it rest for an hour before you cut for burnt ends
How do I get some of your seasoning? I have a little BBQ business and I want to try out your product.
mate your music is over the top! seeya
hey kosmo, what is the brand of knife that your using to open the crovac with?
Yo! Whats the diff between using butcher paper and aluminum foil?
hey man great vids, what kind of gloves are those white ones?
Knit gloves
@@KosmosQ thanks man
Awesome video! Who makes the knife that you’re doing the trimming with?
Looks damn good.
What grill gloves and food handling gloves do you use?
I love a good Salt and Pepper brisket but layering those flavors is a whole other sport too. Mix it up.
Where in Canada can you get rib candy? I can't find it!!!
Can you thin slice it and grill it in little steaks?
Hey Cosmo I noticed you didn't have the rods in during your cook
Does that make the temp go higher?
Love burnt ends!
Can we make burnt ends with the meat from the flat?
Hey kosmo did you get burned on your left leg? At 1:36 it looked like a burn scar
Okay here's a question besides being done sooner is there any other differences between running hot and fast and low and slow does it affect the flavor or anything like that
No, its a time thing for me
Awesome, "do you",,, your right and your burnt ends look good.
hey Kosmos, do you use a butcher here local in OKC? or do you order online? Not much selection besides Wheelers and The Meat House in Edmond
Tried to deal with both of them with no luck.
What kind of knife is that? Size and brand, thanks
Where do you go for a good butcher on the okc area?
With your own personnel experience do u sauce your burnt ends in kcbs comp?
I’ve been smoking since September and when I do a brisket It takes up to 15 hours because I don’t want to dry out the meat. I try to spray it with water/vinegar and whatever else I want to try to help it. Other than start wrapping it in foil is there any better way to speed it up using an electric smoker?
Jake Rawlins getting a good cut is important. Get Prime, not Choice. It’s more of an investment, but it’s worth it. Also, keep a water pan in the cook chamber. If you want to get more invasive, you could inject the meat. If you do these things you can cook at 275-300 without worry. It’ll save on hours and your brisket will be fine.
Here's something to cook,rabbit and squirrel using your products
What butcher in the OKC area did you get the point from?
Cossey’s in Mustang 👊🏼💥
@@KosmosQ Thank you.
Best part about making brisket is the burnt ends!
You need to hook up with chef Tom at all things BBQ here in Wichita KS.
I love Chef Tom he is a stud!
Hey Kosmo, what temp is that PBJ running at?
About 300 the way i have it set
What butcher do you use in Okc
Call me crazy but I usually add a thin layer of oldbay seasoning to my brisket and smoked bbq ribs 👍🏽
Straight butta.... Lol. Nice brother!
So did they actually fire the guy doing the packing? And why?