Burnt End Melt Sandwich Recipes

ARTHUR BRYANT'S BURNT ENDS

Steps:

• Prepare smoker for cooking, heating to 180 to 200 degrees F.
• Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
• Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.

BRISKET BURNT ENDS

Steps:

• If you have a whole brisket, separate the point from the flat end and save the flat.
• Season the brisket point with salt, pepper and garlic, place in a foil pan, cover and refrigerate overnight or for a few hours.
• Heat your smoker up to 250°F and smoke your brisket point until the internal temperature reaches 165 degrees.
• After two hours, spritz brisket with water if it looks dry every 45 minutes to an hour.
• Wrap your brisket with foil along with beef stock and place back on the smoker until it reaches an internal temperature of 195°F.
• Remove the brisket from the smoker and uncover.
• Cube up your brisket into 1x1 squares and mix with BBQ sauce and then back into the smoker uncovered for another hour until the internal temperature reaches 205°F.

KANSAS CITY-STYLE BURNT ENDS

Steps:

• Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
• Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
• Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

KANSAS CITY BURNT END SANDWICH

Steps:

• Preheat the grill to medium.
• Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
• Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
• Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
• Serve the BBQ burnt ends on hamburger buns.