Burnt Ends
These are a popular item at Red Rock Urban Barbecue. They are made from the point of the brisket that has been smoked for many hours. They are rich, tender, and full of smoky flavor. Served with your choice of BBQ sauce
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Red Rock Urban Barbecue
Burnt Ends emerged from the Kansas City barbecue scene, likely developed as a way to utilize the less desirable, tougher parts of the brisket. Initially, these trimmings were often given away free or sold cheaply, but their intensely smoky and flavorful nature quickly gained popularity.
Burnt Ends are deeply embedded in the Kansas City barbecue culture and have become a symbol of barbecue expertise and flavor innovation. They represent a resourceful and flavorful approach to using the entire brisket.
Kansas City Barbecue Icon
Burnt Ends are considered a signature dish of Kansas City barbecue, highly sought after and often featured prominently on restaurant menus.
Celebration of Flavor
They represent a celebration of slow-cooked, smoky flavors and are often enjoyed as a treat or special occasion meal.
Resourcefulness
The dish originated from utilizing brisket trimmings, highlighting a resourceful approach to cooking.
Burnt Ends are a concentrated explosion of smoky, savory, and beefy flavors, often complemented by sweet and tangy barbecue sauce.
The primary flavor profile is deeply smoky, derived from the extended smoking process. The high fat content of the brisket point renders during cooking, creating a rich, beefy flavor with caramelized, crispy edges. The exterior is often heavily seasoned with a rub containing paprika, salt, pepper, garlic, and onion powder. Barbecue sauce, typically sweet, tangy, and sometimes spicy, adds another layer of complexity.
Brisket Selection
Start with a well-marbled brisket point. The fat is crucial for creating the rich, tender texture.
Smoking Temperature
Maintain a consistent smoking temperature, ideally between 225-250°F (107-121°C), for optimal smoke penetration and even cooking.
Moisture Control
Spritz the brisket with apple juice or beef broth every hour during the smoking process to keep it moist and prevent it from drying out.
The 'Cube' Stage
Once the brisket reaches an internal temperature of around 195°F (90°C), cube the point and return it to the smoker with barbecue sauce for another hour or two to allow the sauce to caramelize and the ends to become even more tender.
Resting is Key
Allow the burnt ends to rest for at least 30 minutes before serving. This allows the juices to redistribute and the flavors to meld.
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