How To do KC style burnt ends without brisket?

Honestjbone · Aug 17, 2015

Thursday is my birthday and I wanna do some KC style burnt ends on the smoker for FRIDAY appetizers

Friday I'm having family over and for my birthday I'm cooking up some barbecue of brisket whole packer Texas style, pulled pork, sausages, white bread pickled onions sauce etc

So what kind of beef can I use to kind of get some KC style burnt ends WITHOUT going a whole packer.?????? I know the point of the brisket is where it's at but I just want something quick cheap and gets a smiliar job done

I don't wanna buy 2 packers cause of $$$ and room in my WSM.

Thank you!

SmittyJonz · Aug 17, 2015

Chuck Roast or Squirell....... Or just buy a Brisket Point only..........

landarc · Aug 17, 2015

Chuck roast will make an acceptable version of Burnt Ends

Honestjbone · Aug 17, 2015

Ah yes chuck roast!!!! So stupid of me! Thank you guys! I'll be sure to post pics and maybe a video too thank you

Free Mr. Tony · Aug 17, 2015

There are a few Butcher shops in my area that will separate the two muscles to sell separately. Any quality butchers in your area?

I cant think of anything that would get you quite the same texture as a brisket point. Short ribs or a chuck roast slightly undercooked and then cubed, sauced, and finished is about the best substitute I can think of.

Edit: got sidetracked. By the time I posted there were several replies. Sorry for the repeat info.

Honestjbone · Aug 17, 2015

Yea I mean I'll ask a couple local butchers around if they can do that, THEY SHOULD you would think but the butchers in my area (Chicagoland) are kind of jerks sometimes and got a snippy attitude.

Chuck roast figure....

50/50 salt pepper, paprika, turbo sugar for a sweet dark crystallization.

Cook till tender, maybe even wrap in butcher paper, till done

Then burnt end it the rest of the way

scp · Aug 18, 2015

Chuck won't be authentic BE's. Prolly good eats...but not the same as BE. You must use a brisket point...I have never tried doing just a point...but should work.

smoke ninja · Aug 18, 2015

scp said:
Chuck won't be authentic BE's. Prolly good eats...but not the same as BE. You must use a brisket point...I have never tried doing just a point...but should work.

Cubed up point isnt authentic burnt ends either. Burnt ends were originally the irregulars with tons of bark that didn't make for good sliced.

Bludawg · Aug 18, 2015

smoke ninja said:
cubed up point isnt authentic burnt ends either. Burnt ends were originally the irregulars with tons of bark that didn't make for good sliced.

yep!

Backman0001 · Aug 18, 2015

Tri tip makes great faux burnt ends

Smoke® · Aug 18, 2015

Honestjbone said:
I know the point of the brisket is where it's at but I just want something quick cheap and gets a smiliar job done
I don't wanna buy 2 packers cause of $$$ and room in my WSM.

Thank you!

Happy birthday!! I don't know about Illinois but where I live Chuck Roast is $4.99/lb and choice Brisket is $3.18/lb. Maybe you could find a small packer and freeze the flat for later! Good luck!

smoke ninja · Aug 18, 2015

Backman0001 said:
Tri tip makes great faux burnt ends

This will be tried.

They all laughed at me when i made tri tip pastrami (pas-tri-mi?)

And it was delicious.

Demosthenes9 · Aug 18, 2015

This is probably a silly question, but why not just use the point that's on the packer that you are cooking ?

jjjonz · Aug 18, 2015

Try Old Daves pork burnt ends if you are looking for cheap burnt ends.

http://olddavespo-farm.blogspot.com/2015/04/pork-burnt-ends.html

scp · Aug 18, 2015

smoke ninja said:
Cubed up point isnt authentic burnt ends either. Burnt ends were originally the irregulars with tons of bark that didn't make for good sliced.

OP asked for KC style BE's which are most always brisket point.

Smoke on Badger Mountain · Aug 19, 2015

Backman0001 said:
Tri tip makes great faux burnt ends

I MUST to try this!

1buckie · Aug 19, 2015

These seem like a good possibilty:

jjjonz said:
Try Old Daves pork burnt ends if you are looking for cheap burnt ends.

http://olddavespo-farm.blogspot.com/2015/04/pork-burnt-ends.html

....here's point & tri-tip for ends.....personally, I think they work best starting from almost completed (cooking to near finish so there's still fat to sizzle), chilled leftovers.....

http://www.bbq-brethren.com/forum/showthread.php?t=190049

DriverWild · Aug 19, 2015

scp said:
OP asked for KC style BE's which are most always brisket point.

Bingo!

1buckie · Aug 19, 2015

"So what kind of beef can I use to kind of get some KC style burnt ends WITHOUT going a whole packer.??????"

To get reasonably close, w/o filling up your cooker doubling whole briskets, a faster cooker by quite a bit, possibly less$, not sure about availability for ya.....but tri-tip will do what you want, see the cook link above ^^^

Hour @ 325 ~~~>

Sauce if you want......

Exocet · Sep 5, 2015

I got a 5 lb brisket point from a local independent grocery store that has decent meat department. They had to order it and it took a couple of days. I tried the only real butcher shop in the area and they just gave me a puzzled look.

It's been rubbed and wrapped and is marinating a bit before going on the smoker. This is my first attempt at burnt ends, so we'll see how it goes. I'm getting hungry just thinking about them.

How To do KC style burnt ends without brisket?

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