ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
How to Make Brisket Burnt Ends! | Chuds BBQ
ฝัง
- เผยแพร่เมื่อ 9 พ.ค. 2022
- 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!
Has your diet lowered your testosterone level? Use Code "Chuds30" to get 30% off your at-home test from my sponsor LetsGetChecked and find out: trylgc.com/chuds"
Please LIKE and SUBSCRIBE
Patreon.com/chudsbbq
Chudsbbq.com
Insta: chudsbbq
►Full list of things I use and recommend:
www.chudsbbq.c...
_________________________________________
►Fogo Charcoal
www.fogocharco...
►Meat Grinder
bit.ly/3iLUPCE
►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
amzn.to/3uarzLk
breville.oie8.net/x9jY6A
►Thermometer
www.thermoworks...?tw=4724
►Flame Thrower
amzn.to/2VQKwVR
►Fire Blower
amzn.to/2YFG4Z4
►Cold Smoker
amzn.to/3KkUxOy
►Injector
amzn.to/34wtJIr
►Vegi Grill Pan
amzn.to/3cSRVub
►Meat Slicer
amzn.to/3fAj0mQ
►Fryer
amzn.to/3aOYISS
►Vitamix Blender
amzn.to/2JAnRY7
►Kitchenaid Mixer
amzn.to/2IrAFir
►Food Processor
amzn.to/389w3Go
►Black Pepper
amzn.to/37MZhuJ
►Beef Tallow
amzn.to/3jKjyq9
►Wagyu Tallow
amzn.to/3laAWak
►High Temp Cheese
amzn.to/37W8MsR
►Pink Salt
amzn.to/2MYdPxY
►Sodium Citrate
amzn.to/3f3Zqw1
►Hog Casings
amzn.to/2Ccn4Ze
►Sheep casings
amzn.to/323XOgX
►Chef Knife
amzn.to/2H5azRt
►Boning Knife
amzn.to/2zRXeZu
►7" Chef's Knife
amzn.to/3ljFW9M
►8" Chef Knife
amzn.to/2xfq9pc
►9" Cimeter Knife
amzn.to/2N7ZSgJ
►Bone Saw
amzn.to/2YbOqYf
►Scale
amzn.to/3fw3Uf0
►Rub Tub
amzn.to/37KVMom
►Burger Press
amzn.to/2Y8B2m0
►Butcher paper
amzn.to/2X7D6KK
►Paper stand
amzn.to/2WKxl6S
►Cutting Board
amzn.to/3cJTdEW
►Blowtorch
amzn.to/2W25lLk
►Welder
amzn.to/2Rwbyg9
►Angle grinder
amzn.to/2V3pq3L
►Grinder Blades
amzn.to/2JWEx8x
►Chop Saw
amzn.to/3nMxF0Q
►Pipe Level
amzn.to/3cdNqGL
►Camera
amzn.to/2yKrNzs
►Camera Lens
amzn.to/3c8wj9p
►Drone
amzn.to/2V7VIwK
![[TH]FFWS SEA 2024 Fall - Knockout Stage Day 1](http://i.ytimg.com/vi/nsDmUQdWVtg/mqdefault.jpg)
This may be my favorite boot snake yet, Brad! Burnt ends look amazing.
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?
Been watching for over a year and I have no idea always makes me laugh though
@@ascendedvegeta I had to look it up and came up with it being a toy story reference.
My 9 yr old love it lol
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.
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.
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.
The boot snake was the funniest yet! Keep on rocking this channel u got me into BBQ and now I can't stop.
I'm born and raised in Kansas City but live in Texas now for the military. I love some KC Burnt Ends!!! Great video.
I don’t even know what to say about this amazing guy 🤷🏼
You rock man! My favourite channel on TH-cam!
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!
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.
I did this with a whole brisket.
Took the tip off, making two slabs, used your dry rub. 250 till I got 180 internal, 8hours.
Smothered in kc master piece. Wrapped, 140 12 hours.
Cut up 1x1 squares.
Melted tallow/ brown sugar, Smothered the bits.
Open smoked 300, 25 minutes.
Ended up beeing Spicy, sweet tangy.
Took it to my sister's, 8 people. Also smoked pickel spears, butternut squash spears, potato spears and asparagus.
nothing was left.
Side note, you brought up snake.
I love making bbq sauce drenched smoked shredded rattlesnak sliders.
Small Hawian buns butter garlic grilled with pickel slice provolone thick sliced salted tomatoe.
Awesome work! My son (8) loves the snake boot bit. Keep them coming.
this is the best trim video i have seen yet
Any morning there is a * next to Chuds in my feed, it's gonna be a good day! Fantasteic!
Literally did this last night. Wish I would have saw this video first. Turned out great nonetheless. Awesome video!!
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
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
@@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 😁
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.
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
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!
Born n raised in Texas. Never heard of burnt ends until I moved to KC. But god damn I love me some burnt ends
Love the diversity of the meats and types of cooks on the channel
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.
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.
I definitely just rewatched the boot snake part 3 times... best yet!
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!
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.
I’m getting a chimney on the next batch!
Nothing like starting off the video with a burnt end flight....money dude!
Thank you for experimenting and even doing a variety at the finish! Always enjoy your content!
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
Looks phenomenal! Pastrami-ized brisket burnt ends are incredible too. With sauerkraut and mustard. And horseradish. And....everything
I would also love to see a taste competition between burnt ends and pork rib tips.
You could theme a restaurant popup on that alone.
All 3 look amazing! I might have to try this very soon.
"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!
3D swipes toward the camera with the boning knife made me dip, duck & dive!
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!!!
Brisket burnt ends are arguably the best part of BBQ
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.
I would love to see you do Shashlik. I think it would work great on either the Chudbox or the weber kettle.
I shouldn't have watched this hungry...Now I am ready for burnt ends at 930 in the morning here. These look unreal!
Some TH-cam channels I hit the like before even watching. You’re one of them! Thank you for what you do!
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.
My 7 year old daughter absolutely loves the boot snake skits. She is so bummed out when you don't do it.
I came for knowledge and left with a watering mouth.
I hope there's a video with the flat!
Love the three-way action on the ends!
Thanks for the info buddy
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/
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.
You always make it look so easy!
Looks amazing. Mahalo Brad! Come to Hawaii and we can throw down some bbq using kiawe wood 🤙🏽🤙🏽 🪵🔥💨
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!
Sweet brown sugar and bbq sauced burnt ends were the first ones I ever tried. Sweet beef is awesome even in Texas!
Was just looking through your videos yesterday for a brisket burnt end video and couldn’t find one 😂
Love it!!! Just change the format of this channel to everything brisket non stop lol.
I've never seen a point so perfect for burnt ends.
Damn it went from day time to the sun almost coming up again...yeah u definitely get a thumbs up for this one
Hands down the best snake in the boot stint lmao
These and armadillo eggs are my favorite bbq items. Great vid Brad
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!
Got a nice long chuckle out of the snake joke this go-'round 😂
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
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..
Agree if you could buy just the best part. How awesome would that be lol
#5 woot woot you rock
Great video. Amazing looking burnt ends. Thanks for sharing
Looks amazing, now I know what I'll be doing this weekend!
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!
You did Kansas City Missouri right in this video. These look identical to the way we do them here. Well done.
Excellent stuff..thanks..
Try a prickly pear sauce spicy and sweet so good.
Definitely need to try this!
These look absolutely delicious, but OMG the TIME!!! It took pretty much two solid days to make...
I'd love to see you cook just a brisket point. Perfect for people who don't want to buy a whole brisket or only need to feed a few people.
I just finished curing another Chud-strami brisket, now I wish I hadn’t so I could replicate this!
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.
Please do a vlog about your typical day!
Favorite snake in my boot to date
Doing THAT this weekend!
You said you only cooked it to 180?? It did seem like they weren’t fully rendered
The overnight warm rest and then the 2 hours further they go on the pit once sliced should deal with the final rendering
Make smoked corned beef burnt ends. I think you can get the point or the fatty end of a brisket if you get the ready to go corned beef packs
I'm dying over here Chuds!
The tangy BBQ sauce has my attention
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)
Just ordered myself a point end for delivery this Friday as I’ve never tried a brisket before.
The hat always gets me😂 looks very tasty
I just came here for the boot snake 😉. Delicious looking burnt ends though 👍
I shorted out my keyboard drooling on it!😂❤
Not sure if anyone will see this, but honey, habanero powder and butter make a crazy good finish to burnt ends. If you have time, warm the honey with the hab powder, or go the easier route and get a solid store bought hot honey.
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!
Not sure about all Sam's Clubs but, local one is selling separate points at price of packers. Flat only more $$$
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....
Why not take to 200/probe tender, then sous vide for 12 at about 155, then cube up with sauce and put back on for caramelization?
I can tell Bradley was one of those boys back in school that always got into trouble for being the class clown, just like myself. You do know what CHUD actually stands for right?
C annibalistic
H umanoid
U nderground
D wellers
It's from a 1970s B horror movie. Of course I'm a lot older than Bradley may be it was before his time. Thanks for the videos Bradley just breaking into barbecue can not handle maintaining an offset but I got one of those new Camp Chef wood win pro with the smoke box.
First cook with it with a 20 pound prime Brisket probably should've went smaller right out of the chute but hey it was a good deal, I like the way Bradley showed me how to separate the flat from the point and make burn ends I will try that next time. The cook turned out good but it could've been better could've rendered the fat better but next time I'm using the foil boat method. Thanks again Bradley you boot snake clown! 😉
I finished my burnt ends with beef tallow from the fat I trimmed, brown sugar, butter, and finally just enough bbq sauce to coat each one but not enough for them to be sitting in sauce
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.
i want to know what ever happened to the flat? and what do you think is the best thing to do with the flat after making the burnt ends from the point. i'll be trying this recipe out for sure in the future!
Smoke it like you would the whole packer. The advantage is that you will have bark all the way around your slices.
What a great snake boot clip😂
Def doing this
Those look like incredibly delicious bites. I am glad you made all three. To me, BBQ sauce covers the great taste of beef.
THANKS :)
Dang...I could almost smell those little nuggets. Well done sir!
hey Bradly, could you do these with the flat of the Brisket for a less fatty version of the ends, or would you just end up with really dried out pieces?