Smoked beef burnt ends are a popular and mouthwatering barbecue treat that originated in Kansas City. These delectable chunks of beef are cooked low and slow, resulting in tender and flavorful bites that are sure to satisfy any meat lover's cravings. In this article, we will explore what beef is used for burnt ends, how long they are smoked, and how to smoke roast them to perfection.
What Beef is Used for Burnt Ends?
Traditionally, beef brisket is used to make burnt ends. Brisket is a cut of meat from the chest of the cow and is known for its rich flavor and tenderness. The fatty and marbled nature of brisket makes it ideal for smoking and results in succulent and juicy burnt ends.
When preparing burnt ends, the point end of the brisket is separated from the flat end. The point is then cubed into bite-sized pieces, seasoned with a flavorful rub, and smoked until tender. The rendered fat and collagen in the beef create a melt-in-your-mouth texture, while the smoky flavors infuse into the meat, creating a delicious and irresistible taste.
How Long Do You Smoke Burnt Ends?
Smoking burnt ends is a labor of love that requires patience and time. The cooking process involves smoking the beef at a low temperature for an extended period to ensure the meat becomes tender and develops a smoky flavor profile.
Typically, burnt ends are smoked at a temperature between 225°F and 250°F (107°C and 121°C) for approximately 2 to 3 hours. However, the cooking time can vary depending on the size of the beef cubes and the desired level of tenderness. It's essential to monitor the temperature throughout the smoking process to achieve the perfect texture and flavor.
How to Smoke Roast Burnt Ends
Now that we know the basics, let's dive into the step-by-step process of smoking roast burnt ends:
Step 1: Prepare the Beef
Start by selecting a high-quality beef brisket, preferably choice or prime grade. Trim any excess fat from the brisket, leaving around 1/4 inch of fat to enhance flavor and moisture retention during the smoking process. Separate the point from the flat end of the brisket.
Step 2: Season the Beef
Generously season the beef cubes with a dry rub of your choice. The rub can include a combination of salt, black pepper, paprika, garlic powder, onion powder, and other spices to your liking. Make sure to coat the beef evenly on all sides.
Step 3: Preheat the Smoker
Preheat your smoker to a temperature of 225°F to 250°F (107°C to 121°C). Use a flavorful wood, such as hickory or oak, to add a smoky taste to the beef. Soak wood chips in water for about 30 minutes before adding them to the smoker.
Step 4: Smoke the Beef
Place the seasoned beef cubes directly on the smoker grates or use a wire rack for easy handling. Close the smoker and let the beef smoke for approximately 2 to 3 hours, or until the cubes reach an internal temperature of around 195°F (90°C).
Step 5: Rest and Serve
Once the burnt ends have reached the desired tenderness, remove them from the smoker and let them rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and succulent eating experience. Serve the smoked beef burnt ends as a standalone dish or as a delicious addition to sandwiches or sliders.
Enjoy the smoky, tender, and flavorful goodness of homemade smoked beef burnt ends!
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