Sunday, December 26, 2010
What are Burnt Ends? How come, on the West Coast nobody cooks this delicious barbeque dish? The ‘Point’ end of a brisket is cooked to the temperature of one hundred and ninety degrees in your favorite smoker. This roast is rested and then sliced in to cubes of meat joy. A little more rub is added to the meat and it is put back into the smoker. Barbeque sauce is added and cooked a little longer to finish this meat candy.
Brisket and especially the point end are not easy to find on the West Coast. A brisket consists of two distinct areas of the flat and the point. The point end of brisket has more fat that equals flavor. This cut of meat is a staple in Texas and the Midwest. Ms. Goofy and I discovered Burnt Ends on our “Strange and Wonderful trip to Kansas for the ‘American Royal Barbeque Championship. All barbeque restaurants in Kansas served burnt ends. We were hooked and had to recreate this dish at home.
A combination of maple and apple wood was our smoking material. We started the cooking process the night before. It took 14 hours to bring this baby to temperature. When we took it out of the smoker I almost fainted right there because it smelled so dang good. It was cut into cubes and some more of my favorite rub was added. It was sauced and cooked an hour longer. Patience is very difficult when you smell the aroma emitting from the cooking vessel.
Meat Candy is all she wrote. These little meat pillows are smoky, oh so tender and satisfying. The edge of these cubes are caramelized with flavor that has to be experienced.. This dish will be added to the memorable meals of our culinary memory banks. Ah! Who needs a green egg anyway?