Corned Beef Burnt Ends on UDS

SOSM · 03-21-2019, 12:37 PM

I just finished seasoning a UDS I built. I named it Fat Man because it kind of looks like a bomb. So I seasoned it and then did some poppers the next day. As I lurked yesterday I developed a desire to try something different, at least for me. I have been craving burnt ends and knew that I could find some good deals on corned beef being this close after St Patrick's day. I found a nice 3 lb corned beef (point) and decided my experiment would be corned beef burnt ends.

To start, I soaked the corned beef over night in water to get a little bit of the saltiness out. I changed it twice. I rinsed and patted it dry then covered it in Plowboys Bold for pork. Fired up the UDS and running it with hickory. I have to run some errands so I plan on going low and slow to get some smoke flavor and then pick the pit temp up a bit, braise, and then get it sticky.

SOSM

Stlsportster · 03-21-2019, 02:26 PM

Well? Waiting?! We need to see smoke rolling like Nagasaki outta fat man. What temp you planning to chunk it for the ends? Sauce thoughts?

Suspense is killing me.

SOSM · 03-21-2019, 03:47 PM

Well I was hoping to have the burnt ends for a late dinner but it may end up being early. I needed to leave for a while. When I left the UDS was running steady at 230. I returned two hours later and it was at 333. The wind picked up when I was gone and blowing pretty good. I checked the meat and it was at 165 so I pulled it. I put it in a pan with some beef brother, sealed it up, and back in the UDS. Trying to get the pit temp to come down a little now.

I have never done burnt ends before. I plan on pulling somewhere near 195. Drain the broth. Take the fat off the top. Chunk the meat and glaze with the left over broth mixed with some sweet sauce. I am debating on the sauce. I know the meat will be a bit salty so I am thinking about a sauce sweetened with a little brown sugar.

I have some fresh sour kraut and marbled rye to go with it.

Thoughts...suggestions?

Joshw · 03-21-2019, 03:58 PM

When I came up with the idea of pastrami burnt ends, I did some research, to see if anyone else had done it. The people that I found, said that traditional bbq flavors didn't go very good, so I opted for a mustard glaze. It was very good. https://www.bbq-brethren.com/forum/s...ami+burnt+ends

SOSM · 03-21-2019, 04:12 PM

I read that thread yesterday. Great job Josh! However, my wife is the most boring PICKY eater EVER! She wont touch it if mustard is involved. Realistically, she will only have a piece or two anyway and will pass on the kraut. But if I make it like I would want it then I have a problem on my hand. I would actually like one of the vinegar based sauces. Or even do a beer based one with Newcastle. Heaven forbid I go out of the box.

LOL, its all good.

SOSM · 03-21-2019, 05:38 PM

Just about done. Pulled and chunked. Added some rub and a bit of sauce. Put them back in covered in foil for a bit longer then will go for icky-sticky.

The sauce is half drippings, half BBQ sauce and 1/4 cup brown sugar.

Stingerhook · 03-21-2019, 06:15 PM

Yes please Martin.

SOSM · 03-21-2019, 06:34 PM

Been sampling and its time to eat. here they are! Going to make a great sandwich.

JJJBBQ · 03-21-2019, 06:56 PM

Very creative! I bet that the corned beef brought another dimension to the burnt ends.

Smoking Piney · 03-22-2019, 06:18 AM

Corned beef burnt ends........I have to try this.

Looks great!

Big George's BBQ · 03-22-2019, 11:38 AM

That looks and sounds great

boomers bbq · 03-22-2019, 12:09 PM

Now that I have to try..

Royalslover · 08-13-2020, 10:45 PM

Hey I'm thinking of doing this exact thing for a smoke-off at my church. Are you happy with how they turned out? Would you do anything different?

Shiz-Nit · 08-14-2020, 06:14 AM

outstanding

Plata-O-Plomo · 08-15-2020, 11:25 AM

Quote:

Originally Posted by Royalslover

Hey I'm thinking of doing this exact thing for a smoke-off at my church. Are you happy with how they turned out? Would you do anything different?

I was happy how they turned out; however, corned beef may not be for everyone. I liked it because it was something different. Others, who are not adventurous will probably pass.

If I did them again, I would cube them up smaller. They were a tad dry, probably something to do with the corning and the fat. Used more of a beef profile on them. May change that up a bit to more of sweeter profile to compliment the salt. Dunno...I keep thinking a Bavarian sausage profile would be best.

03-21-2019, 06:15 PM	#7
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Yes please Martin. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

03-21-2019, 06:56 PM	#9
JJJBBQ Take a breath! Join Date: 12-28-18 Location: Virginia Name/Nickname : J	Very creative! I bet that the corned beef brought another dimension to the burnt ends. __________________ Weber Performer Deluxe Pit Barrel Cooker 270 Standard Uuni 3 Pizza Oven 22” Blackstone Arteflame

03-22-2019, 06:18 AM	#10
Smoking Piney Quintessential Chatty Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Corned beef burnt ends........I have to try this. Looks great! __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

03-22-2019, 11:38 AM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks and sounds great __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

08-14-2020, 06:14 AM	#14
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	outstanding __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

03-21-2019, 02:26 PM	#2
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Well? Waiting?! We need to see smoke rolling like Nagasaki outta fat man. What temp you planning to chunk it for the ends? Sauce thoughts? Suspense is killing me.

03-21-2019, 03:47 PM	#3
SOSM Found some matches. Join Date: 03-08-19 Location: Minden, NV Name/Nickname : Bubba	Well I was hoping to have the burnt ends for a late dinner but it may end up being early. I needed to leave for a while. When I left the UDS was running steady at 230. I returned two hours later and it was at 333. The wind picked up when I was gone and blowing pretty good. I checked the meat and it was at 165 so I pulled it. I put it in a pan with some beef brother, sealed it up, and back in the UDS. Trying to get the pit temp to come down a little now. I have never done burnt ends before. I plan on pulling somewhere near 195. Drain the broth. Take the fat off the top. Chunk the meat and glaze with the left over broth mixed with some sweet sauce. I am debating on the sauce. I know the meat will be a bit salty so I am thinking about a sauce sweetened with a little brown sugar. I have some fresh sour kraut and marbled rye to go with it. Thoughts...suggestions?

03-21-2019, 03:58 PM	#4
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	When I came up with the idea of pastrami burnt ends, I did some research, to see if anyone else had done it. The people that I found, said that traditional bbq flavors didn't go very good, so I opted for a mustard glaze. It was very good. https://www.bbq-brethren.com/forum/s...ami+burnt+ends

03-21-2019, 04:12 PM	#5
SOSM Found some matches. Join Date: 03-08-19 Location: Minden, NV Name/Nickname : Bubba	I read that thread yesterday. Great job Josh! However, my wife is the most boring PICKY eater EVER! She wont touch it if mustard is involved. Realistically, she will only have a piece or two anyway and will pass on the kraut. But if I make it like I would want it then I have a problem on my hand. I would actually like one of the vinegar based sauces. Or even do a beer based one with Newcastle. Heaven forbid I go out of the box. LOL, its all good.

03-22-2019, 12:09 PM	#12
boomers bbq Full Fledged Farker Join Date: 09-07-11 Location: NE Name/Nickname : ADAM	Now that I have to try..

08-13-2020, 10:45 PM	#13
Royalslover Full Fledged Farker Join Date: 02-18-12 Location: Yoder KS	Hey I'm thinking of doing this exact thing for a smoke-off at my church. Are you happy with how they turned out? Would you do anything different?