Chilebrown at home


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Tuesday, September 29, 2015


We love burnt ends. Burnt ends are the point end of a brisket that is smoked, cubed and sauced. To make burnt ends is an all-day process that is worth every ounce of effort. We procured this point end piece of brisket at the House of Beef in Oakdale California. This USDA choice hunk of beef was cradled in multiple layers of fat which was trimmed away. It was seasoned with our rub of the day. A trip to the smoker for 6 hours was the first step.

We let the brisket rest for 1/2 an hour. It was then cubed into chunks and seasoned for a second time. Another hour in the smoker for these beefy chunks of meat love was in order. The only thing left to do was to gild the lily. A barbeque sauce was applied and one more trip to the smoker to set the sauce would happen. We call this meat candy. Smoky, sweet, beefy, luscious, rich, and possibly the most decadent beef experience possible. What a treat.


Zoomie said...

My stomach is rumbling as I read.

Chilebrown said...

Zoomie, They are a treat. It takes s time commitment and some effort but well worth it.

Big Dude said...

Love those burnt ends

Chilebrown said...

Big Dude, We always love when a bbq restaurant has them on the menu. That is not always the case. They do take some effort to make. Yummylicous.

Chris said...

That is a very nice point and your burnt ends look fanfreakingtastic.

I am now regretting giving away all of the burnt ends at our comp on Saturday. At the time I had done 3 briskets that week and was just over brisket. But now.....