Ultimate Burnt Ends Pellet Smoker Recipe: A Step-by-Step Guide
Written By James Morgan
There's nothing quite like the taste of perfectly smoked meat. If you're a barbecue aficionado looking for a new challenge, this burnt ends pellet smoker recipe is sure to become a favorite. Growing in popularity among BBQ enthusiasts, burnt ends are flavorful, juicy morsels that embody what true barbecue is all about. This comprehensive guide will take you through each step to achieve the ultimate burnt ends using a pellet smoker.
What Are Burnt Ends?
Burnt ends, often referred to as the 'bark,' are the crispy, flavorful pieces cut from the point half of a smoked brisket. Originating from Kansas City, these delicacies are known for their caramelized crust and tender interior, making them the perfect bite-sized BBQ treat. Typically, burnt ends are cooked twice, contributing to their unique, deep flavor and texture.
The Ultimate Burnt Ends Pellet Smoker Recipe
Ingredients You'll Need
- 1 whole brisket (preferably with both point and flat)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 cup beef broth
Recommended Tools
Preparation Steps
Step 1: Preparing the Brisket
Start by selecting a brisket that includes both the point and flat cuts. This will give you the best texture and flavor for your burnt ends. Trim the brisket, removing any excess fat and silver skin. This will ensure the seasoning adheres well and results in a pleasant mouthfeel. Create a dry rub by blending the kosher salt, black pepper, garlic powder, and onion powder. Generously apply the rub all over the brisket, ensuring even coverage on all sides.
Step 2: Smoking the Brisket
Preheat your pellet grill and smoker to 225F (107C). This slow smoking process is where the magic happens. Place the seasoned brisket on the grill, fat side up. Close the lid and let it smoke until the internal temperature of the meat reaches 165F (74C). This usually takes about 6-8 hours. Maintain a consistent temperature and check occasionally to ensure optimal smoke and heat distribution.
Step 3: Wrapping and Resting
Once the brisket reaches the recommended internal temperature, remove it from the grill. Wrap it tightly in butcher paper or aluminum foil and return it to the smoker. Increase the temperature to 275F (135C) and continue cooking until the internal temperature hits 195F (90C). This additional step ensures that the connective tissues break down completely, making the brisket fork-tender.
Step 4: Creating the Burnt Ends
Carefully unwrap the brisket and cut the point into cubes (approximately 1-inch pieces). At this juncture, we're gearing up for the second smoking phase, which truly defines burnt ends. Arrange the cubes on a baking sheet, spacing them out to avoid overcrowding. In a bowl, combine the barbecue sauce, brown sugar, apple cider vinegar, and beef broth. Pour this mixture over the brisket cubes, ensuring each piece is well-coated.
Step 5: Finishing Touches
Return the sauced brisket cubes to the smoker set at 225F. Allow them to cook for an additional 1-2 hours, turning occasionally to ensure even caramelization. The burnt ends are ready when they reach a deep mahogany color and a sticky, caramelized crust. Remove from the smoker and let them rest for a few minutes before serving.
Serving Suggestions and Pairings
Burnt ends are incredibly versatile and can be served in various ways. They make a fantastic appetizer, perfect for impressing guests at a barbecue. Try serving them alongside classic BBQ sides like ribs, BBQ sauce, or beef short ribs. You could even try making your own BBQ creations with an homemade BBQ sauce for a personal touch.
Maintenance and Care for Your Cookware
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