Kansas City Brisket Burnt Ends
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- čas přidán 25. 07. 2024
- Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these Kansas City Brisket Burnt Ends, just in time for the biggest football game of the year! Go Chiefs!
Get the flavor kit for this recipe today: www.atbbq.com/kansas-city-bur...
Full recipe: www.atbbq.com/thesauce/kansas...
I drove through KC once in my life and stopped at a whim at a BBQ place. No idea what burnt ends were, I asked the girl behind the counter and she convinced me. Easily the most delicious and tender thing I've ever eaten in my life and this video brought a tear to my eye bringing back that memory.
I love the technique this channel teaches. Always on point. ;-)
I see what you did there 👍
Nicely done. I'm an old guy and KC native that has tried burnt ends at every BBQ joint in town. Some better than others but I've never had "bad" burnt ends. Simply one of those go to comfort meals that never disappoints. Score prediction, 35-31 Chiefs.
Great job Chef Tom! This is one of my favorites for a game day snack as well. Great tutorial.👍🏼
"I can't resist. Try a little bite now". Everything I smoke gets a "slice" taken off before resting. I call it the "devil's cut"! HAHAHA
When you took a bite your face looked like it said "I love my job"
#truth
@@allthingsbbq I thought he was going to need a moment, there.
As always, thanks fer takin th time to make a great instructional, yall! Go Chiefs, from here in LFK!!!!
Chiefs! Nice way to pay respect to KC!
Those burnt ends would bring a tear to a glass eye
Poetry , fella....
This says it all!
Thanks for another great bbq recipe Chef Tom. Great technique. I'll be doing this one for sure! Go Chiefs!
Nice subtle "Go Chiefs" at the end, I respect that. Another great video Chef Tom!
Good lord those ends look amazing! Thank you for sharing your knowledge with us all. I feel slightly more confident about trying to make them myself.
Phil, that's really great to hear. That's exactly why we do what we do! Thanks for watching.
This is the best burnt ends recipe I've seen. Way to go Tom! Wish I was there enjoying them with you all.
Thanks Tom!!!!!
Thank you..I follow your work and love what u do.
Simply Awesome. Love you Chef Tom
This was the best, most informative bbq video I’ve ever seen. Fantastic. Go Chiefs, indeed
Thanks Josh! Go Chiefs!
If there is one thing that makes my mouth water and want to eat more on a full stomach, its BBQ like this. You are something else Chef Tom.
Absolutely amazing looking burnt ends
Another killer video by Chef Tom!
Great video as always. Clear instructions for us to follow. Looking forward to this weekend for burnt ends. Maybe Super Bowl weekend also. Thank you again!
Boom! Thanks!!!
Wow! Great video there buddy thanks for sharing! I’m heading to KC in about a month and can’t wait to try all the greats. You mentioned Plowboys, they are on my list already thanks to a local who recommended them.
Those are beautiful. Burnt ends are the absolute best and those look top-notch.
they sure are! thanks for watching.
You can’t fool me I’m a football fan too lol. Chiefs are going to the Super Bowl and this video comes out. Coincidence I think not. Looks incredible awesome video.
CHIEFS!!! I'm smoking a brisket for the game and doing burnt ends here in Southwest MO.
#MaHomeBoy
@@stephenparkinson6220 somebody watches Undisputed
That's probably why he said "Go Chiefs" at the end of the video
Jimmy G gonna tap that ass
Great video Tom. Congratulations to the Chiefs. Hopefully a Super Bowl barbecue video is on it's way.
This guys is so ridiculously good and informative! Man!!!
Thanks for watching!
yaaaaa nice... love this one..chef tom a master at your craft my friend...
Yes! This videos we need more of
Heck yeah! Perfection served up 👊
Niner fan here, will definitely prepare this for the big game! Cheers to both of the teams, it's gonna be an awesome game!
Can’t wait for the game! Good luck to all. Thanks for a good dude! Go Chiefs 😎
Great video and explanations. Thanks for the content!
Thanks for the encouragement! We will keep the content coming.
Great video, very educational. I learned something new about the butchering and prep, thank you!
Thanks!!! Glad you found something!
Looks Amazing. All your videos are awesome I'm a big fan
Thanks Smoked Wendigo!
Tom... great video and instructions. I live in Kansas City and you have given a great road map for the BEST game day food. For the BEST Superbowl. Go Chiefs
Probably the most delicious thing I’ve ever seen you made before.
Wow! That's big!
Starting this video, I had so many questions but alas, the end product answered all of them!
CHEF TOM!!!!! Did this today!!! While my knife skills in separating the the point from the flat leave MUCH to be desired the end result does not!! Known in my neighborhood for wonderful smoked eats from my traeger, the immediate praise for THESE Burnt Ends would make you proud! BTW - the flat is in the briner bucket - next week...PASTRAMI!!! Thanks, Tom!!
Oh! I think I'm buying Amazin Smoker tubes for some of my friends for Christmas!
I love the Gorka-Aprin... Sick!
Thank looks super! I have a ys640. Try next week. Thanks
Hey Tom, love your videos. As I’m still learning on my Yoder, could you mention where you have the pull out/push in plate for this and other recipes. Thank you.
Made these yesterday. May be very close to BBQ Nirvana! Thanks Chef Tom.
Great video and well explained. Looks like I have a weekend project. And you are spot on, KC does it best.
Time to run out for a brisket. Thanks for the video.
not sure this ended up on my feed, but am i glad it did! as a lifelong KC resident, i verify this as a legit burnt end recipe (not that Chef Tom needs my approval 😀). Burnt Ends are my favorite choice at any local bbq establishment. Chef, your breakdown top to bottom, from splitting the point and flat all the way to reapplying a little smoke and heat to set the sauce is the best instuctional video for burnt ends on youtube. HANDS DOWN!! you have a new subscriber now and i look forward to watching your past and future videos.
Jonathan, that's high praise. Thanks for finding your way to us. Welcome to the family!
Super helpful, thanks!
You hit a home run awesome video Chef Tom. Keep smoking T&T BBQ !!!
Hey Chef Tom - I'm a big fan and love all your videos. I'm definitely looking forward to give this recipe for KC burnt ends a try soon! As for a future video have you ever considered making Montreal-style smoked meat? Having visited Montreal a few times it's a pretty simple but fantastic smoked meat sandwich. Cheers!
We’ll add it to the list. Thanks for watching!!!
Cranked my Yoder up this morning at 3, so here we come!
Great presentation from KANSAS CITY. It looks cold where you are...move to KC you would be most welcome here
Thank you! We are just a few hours south of you in Wichita!
Looks great chef.
Thanks!!!
I'll have to try these but honestly have always loved them with just salt and pepper.
why do i always watch this channel when I am hungry?
Your stomach knows where to guide you! ;-)
"Intramuscular"..."incision" you're Dr. BBQ now
CALLING DR. JACKSON!
Yes T, great terminology! The strands between the muscle (bovine pectoralis muscle is this case) we surgeons call areolar tissue. So, cut within the areolar tissue.
Excellent video 👍👍
My local grocery store sells the point and the flat separate and theyre trimmed perfectly. Hyvee!
For those who've been asking, here's link to the Camo Apron that Chef Tom has been wearing in this & other videos lately: www.atbbq.com/accessories/apparel/aprons/digital-camo-apron.html
It's been -15F here in Alaska this past 3 weeks. Once it warms up I feel like I need to smoke a brisket. I picked up some of that Bovine Bold seasoning and used it on a prime rib, turned out legit. I wanna try it on brisket and do some burnt ends.
Hey. We cooked these burnt ends and it was 16° F. Get out there and smoke it up!!! Thanks for watching!!!
Those burnt ends got my mouth watering
Damn that looks good! 🤤
Man dude,I learn something new every time I watch. I separate the 2 meats but never really sure if I've done it correctly.(I think I do). Now I'm gonna try it this way and see what happens...no brown sugar or honey?🤔
Man O man that looks good...👍👍
you and Chef Brit are invited to my Super Bowl if you make these Chef Tom! Florida is nice this time of year. #JustSayin
Good Lawd! Those look tasty!
If I had a shitload of money, I would have this guy on my payroll to cook for my family and me.
These Burnt Ends are looking great. Could make a Video how to make the flat only? 👍👍👍
Doing this for the Superbowl party!
Michael Miller how did it go?
Chef Tom!! I love your videos and have learned a ton from you! Thank you for these videos. Have you ever made burnt ends with tri tip? Would it be as good as this or is it to lean of a cut? Thanks for your time Chef Tom.
Tony, we're thrilled you found your way to us. Thanks for enjoying what we do. I think you'd find a Tri-Tip to be too lean in order to yield something close to Burnt Ends. Have you watched our Pork Belly Burnt Ends video yet? If not, it's definitely worth a try: czcams.com/video/qX-3LgMwpA0/video.html
@@allthingsbbq i will definitely watch that. I've seen people use chuck roast as well. What are your thoughts on that?
Burnt ends are the absolute best.
I really appreciate your video! I need to watch again and write down the names of the rubs that you used.
Brian, you can watch to your hearts desire, or you can click the link in the video description for the full recipe and products used in the video. Enjoy!
Love some burnt ends!
Not a world about Arthur Bryant, when burnt ends began!
Chef Tom is what I aspire to be
Thank you Chef Tom looks Delicious you kinda cot me off gard when you didn't cube it up raw like you do with pork belly.
I'd love to see you guys make your own bacon. I tried it a few times, and had semi-decent results. Maybe go over a few different techniques, like dry rub, and brining, etc.
Great idea! I'm certain it's on the agenda. Thanks for watching.
What in the wild, wild, world of sports is goin' on here? Looks amazing, it's on my Superbowl menu - Go KC! What kind of a person voites this video a "thumbs down"?
People from Texas
Looks great but I’ve been eating brisket in Texas for my entire life and have never heard of burnt ends until a couple of years ago and then have never seen what it actually was until I watched your channel
You wrong for this! I’m starving. Lol
As someone from the UK who has had to watch US BBQ for years and never have it. Burnt ends really make me jealous. Jesus Christ I’d love to eat them.
Nate, thanks for watching our channel - really glad you've found your way to us. Perhaps you could give this a try on your own? Can you find a brisket locally? What sort of outdoor cooking equipment do you have available?
allthingsbbq Hi there. I’ve been watching for years now. I could find a brisket but I’ve never prepared anything close to a brisket. I also have no outdoor cooking equipment. My only option is to take a vacation in the US 😂
“Awaken the Umami” 💯
Hi Awesome video. I live in Scotland and have got a Kamado Joe Classic. I am having a BBQ for about 30 people soon but could you advise can I cook these in advance up to the point of saucing, chill down then on the day sauce and reheat. Thanks
bless you
best bbq channel :D
You’re too kind. Thanks for watching & for the encouraging word!
That Brisket looks like butter 💯
Looks great. Did you rest the point at all before cubing them? I’d like to try this but not sure how much time to give in between, assuming it’s needed (but hopefully not as long as a full brisket).
Hi Louis! About 30 minutes of resting the point prior to cubing them up is probably the best choice. Thanks for watching!
I take most of my fat from trimming and render it down and save the rendered beef fat. Love cooking eggs in it.
"Thumbs UP" Great Video...
I have never had "Burnt Ins" but I'd like to make these..
Thank you for sharing this great video.
What pellet grill do YOU like the most?
Judy, there's no doubt about it; around here, we are passionate about Yoder Smokers. The YS640s is 2nd to none: www.atbbq.com/grills-and-smokers/pellet/yoder-smokers-ys640s-pellet-grill-with-acs.html. Thanks for watching. the next time you see Burnt Ends on the menu somewhere, be sure to try 'em! If done right, they'll rock your world.
"the seasonings on that. I don't taste a single one of them" 😂 15:50
@allthingsbbq I live in KCK, right off 11th and State and very near Slaps BBQ as well as Gates Bar B-Q which are just a few minutes from me. We love our Burnt Ends here in Kansas City. Yours look great! Sadly, it's a very long process so many of the places here in KC give you broken up and pulled brisket and call it burnt ends and I am not even kidding. You would be surprised how many places do this. Arthur Bryant's BBQ does this. Also, another very sad thing happening here in KC is the portion size. It's constantly shrinking. It's very expensive to get BBQ and many places are limiting your side of meat to around 2 to 2.5 ounces. That's about 5 or 6 burnt ends and they are not huge chunks. 8 years ago, you would get 4 to 5+ ounces per meat side. I should know, I belong to a BBQ club here in KC and have friends who are official BBQ judges. Fun fact, I've ate at the original home of the Burnt End, a place called Sneads BBQ in South KC. They went on their menu back in the 1950's and were called "brownies" ... they have one of their original menu's in a glass case as you walk into the place. Not sure where you are located but if you ever come thru Kansas City I want you to try Danny Edwards BBQ, get their 3 meat plate and have them sub more brisket instead of chicken which they are happy to do. Stay away from places like Q39 and some of the other very expensive pretentious BBQ places where you actually leave hungry. Boy I could talk about this subject all day. Kansas City Joes has extremely fatty Burnt Ends that you can only get on certain days. It's literally what they trim off brisket with a focus NOT to cut any of the brisket meat so you're really left with a less focused "burnt end" ... they are kinda disgusting actually. I think they only smoke their brisket 3 or 4 days a week. I forget what their pit master told me exactly. A few other great places for Burnt Ends is Hawg Jaw Brew and Que as well as Brobecks BBQ. About the best BBQ in Kansas City is probably going to be Jack Stack but they are the most expensive but their flavor and consistency cannot be beat. If you want to bring some Kansas City BBQ flavor to your doorstep, order Slaps BBQ Sauce and Mamaws BBQ Sauce from Hawg Jaw. They are simply phenomenal.
Thank you so much for taking the time to reach out. It's get to get a true KC resident's perspective on trustworthy BBQ. Thanks for watching & supporting what we do.
Would you please make a video on making your own spice rubs? I don't live in the US and it's very hard to find good rubs.
Now I'm hungry. Are you going to do a recipe with just the flats?
Sitting here at 9pm hungry as hell now... lol...
Awesome video on KC burnt ends! What do you do with the flat after it’s separated from the point? Smoke it like a brisket?
Absolutely! We've also used it to grind up beef for brisket sliders/burgers. Lots of options, but can't go wrong with simple brisket slices.
Can someone help me out. I notice when I bbq in cooler/cold weather I cant get a good bark on my ribs vs during the summer. Is there a reason for that?? Do I need higher cooking temps to offset the outside temperature? I cook with charcoal and normally do 1 slab of ribs in a weber kettle.
Thanks a lot Chef Tom! My iPad needs to be cleaned now cause you had me licking the screen at the end. I wish you had a restaurant.
You can always plan to attend come join us for a cooking class weekend: classes.atbbq.com/
New subscriber. Great video 👌
Nick, so happy you found your way to us! Thanks for the follow & welcome to the family.
Never wanted to eat my screen more than right now....Headed to ATBBQ.com right meow
I’m hoping to learn how to cook the delicacies of my homeland, but don’t know where to start (haven’t done a lot of cooking) is there a small smoker you recommend to start out with?
LETS GO CHIEFS!!!
Great recipe. Always have just sliced off the point and made the burnt ends when it's time to wrap the flat as well. Definitely going to try doing just the ends one time, although I worry about cooking the flat by itself a different time. Would it not dry out more without the point on top of it?
No, it shouldn't. Especially if you spent a little more money on a quality grade of meat - you're paying for that "intramuscular" fat distribution that's happened over the life of the cow, not just fattening it up before slaughter. Fat throughout is where that even distribution of flavor & moisture really comes from.
@@allthingsbbq Spot on advice, although mine cooked a lot faster. I have a much smaller smoke chamber than your Yoder, though. Burnt Ends were complete hit. Congrats to the Chiefs! Big win.
Great video, it would have been nice to cook the point at the same time, although I've never split the point and flat before, I would hopefully try and cook them so they finish at the same time
Definitely! In most settings, that's exactly what one would do. We just wanted to highlight Burnt Ends only, for those unfamiliar with the glory of these lil golden morsels of heaven. For a great Brisket video on separating the point from the flat and then cooking them at the same time, make sure you check out our Competition Brisket video: czcams.com/video/KZbNHkedL0Q/video.html (1.3 million views & counting). Thanks for watching.
@@allthingsbbq will do, thanks for the great videos
Love your channel. Question. My wife doesn't like mustard at all, is there something else I could use than the honey mustard for a binder? Thanks
Thanks for reaching out & for watching! Olive oil is a good choice. I'd wager though that if you didn't tell anyone (unless they have an allergy) that mustard was used as a binder, nobody would identify that mustard was used.