Best 2 Arthur Bryants Burnt Ends Recipes
**Burnt ends**, also known as **Kansas City burnt ends**, are a dish consisting of the fatty, flavorful end pieces of smoked meat, usually pork or beef brisket, that have been trimmed off and then smoked again. They are a popular appetizer or side dish in barbecue restaurants and are often served with a sweet and tangy sauce.
This article provides three different recipes for burnt ends:
* **Classic Burnt Ends:** This recipe uses a dry rub and a simple sauce to create a classic burnt end that is smoky, flavorful, and slightly crispy.
* **Sweet and Spicy Burnt Ends:** This recipe adds a bit of sweetness and heat to the classic burnt ends recipe with the addition of brown sugar and cayenne pepper.
* **BBQ Burnt Ends:** This recipe uses a store-bought barbecue sauce to create a quick and easy burnt end that is perfect for a weeknight meal.
All three recipes are easy to follow and can be made in a smoker, on a grill, or in the oven. So fire up your smoker or grill and get ready to enjoy some delicious burnt ends!
BURNT END PHILLY
Provided by Food Network
Categories main-dish
Time 16h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring the paprika, light brown sugar, cumin, garlic salt, onion salt, cayenne pepper, soy sauce, beef base and 4 cups water to a low boil in a pan. Boil everything until dissolved, then let cool. Transfer to a flavor injector, then inject into the brisket in a pattern, every inch across the grain, and then the remainder with the grain.
- Pat the brisket dry and coat with rub. Cover in plastic wrap and refrigerate for 5 hours.
- Prepare a smoker for smoking at 275 degrees F.
- Smoke the brisket until its internal temperature reaches 165 degrees F, 4 to 5 hours. Wrap in foil and put back in the smoker until the internal temp reaches 205 degrees F, 3 to 4 hours more. Remove from heat to rest.
- Separate the point form the flat, then cut the point into cubes and put back in the smoker in a foil pan. (Save the flat for another use.) Cook until the points reach 205 degrees F, then then toss with barbecue sauce, beer and a shake of rub.
- Saute green peppers, green onions and mushrooms until soft.
- Split the hoagie rolls and toast on the flat top.
- Add the burnt ends, sauteed vegetables and cheese dip.
BBQ BURNT ENDS
Provided by Trisha Yearwood
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
- Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
- For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
- Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
- Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.
Tips:
- Choose the right cut of meat: Brisket is the traditional cut of meat for burnt ends, but you can also use chuck roast or pork shoulder. Brisket has a good amount of fat, which helps to keep the meat moist during the long cooking process.
- Cook the meat low and slow: Burnt ends are best when cooked low and slow. This allows the collagen in the meat to break down, resulting in tender, flavorful meat. Cook the meat at a temperature of 225-250 degrees Fahrenheit for 6-8 hours, or until the meat is fall-apart tender.
- Use a good rub: The rub is what gives burnt ends their flavor. There are many different recipes for burnt ends rub, but most of them include a combination of brown sugar, paprika, garlic powder, onion powder, and black pepper.
- Smoke the meat: Smoking the meat adds a delicious smoky flavor to the burnt ends. You can smoke the meat in a smoker or on a grill. If you're using a grill, use indirect heat and smoke the meat for 2-3 hours.
- Sauce the meat: Once the meat is cooked, it's time to sauce it. Burnt ends are traditionally sauced with a thick, sweet and tangy barbecue sauce. You can use your favorite barbecue sauce or make your own.
- Cook the meat again: After the meat is sauced, it's time to cook it again. This helps to caramelize the sauce and give the burnt ends their characteristic crispy exterior. Cook the meat at a high temperature, such as 350 degrees Fahrenheit, for 10-15 minutes, or until the sauce is bubbly and the meat is heated through.
Conclusion:
Burnt ends are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They're perfect for parties, picnics, and potlucks. With a little planning and effort, you can easily make burnt ends at home. So fire up your grill or smoker and get started!
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