Belton’s Burnt Ends

Hey there!!! In today’s feature we’ll discuss burnt ends.

Remember that brisket we discussed about last week? Well there’s two parts to a whole brisket and that’s the flat and the point.

Burnt ends are flavorful pieces of meat cut from the “point” half of a smoked brisket.

Instructions for Burnt Ends:

Once you’ve taken brisket out the cooler after letting it rest, It’s finally time to separate the point from the flat and cube that beautifully smoked brisket point and make some burnt ends!

Cut the brisket point into 1 to 1 1/2 inch cubes. At this point, these little morsels are technically edible and ready to eat, but to bring out that true style burnt ends experience, I normally add a bit more of that rub seasoning and coat with my favorite bbq sauce.

Once I cubed, seasoned, & sauced my brisket point, it’s time for the smoker again. Finish cooking the burnt ends in a pan uncovered for 1 to 2 hours or until those burnt ends have soaked up that sweet sauce and are just about falling apart. Guess what it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.