Hey there, fellow food enthusiasts! Today, I’ve got a smokin’ hot topic for you all – Pit Boss burnt ends! If you haven’t tried these succulent, flavor-packed bites of goodness, you’re in for a treat. Now, I must confess, my journey with burnt ends began with a little mishap, but boy, am I glad it did! So, let me take you through the delectable world of these tasty morsels and show you how to whip ’em up like a pro on your Pit Boss pellet grill!
How to make Pit Boss burnt ends
Picture this: It was a lovely weekend, and I invited some friends over for a backyard barbecue. I had this beautiful brisket all set to go, but somehow, things took a little turn, and I ended up with a bit too much of the point end. I mean, what’s a guy to do with all that extra meat, right? Well, that’s when I decided to give burnt ends a shot!
- Prep the Brisket Point: Trim that point to get rid of any excess fat, but leave enough to keep things juicy during the smoke-a-thon. Season it up with your favorite rub – you know, the one that makes your taste buds dance a jig!
- The Smokin’ Process: Fire up your Pit Boss pellet grill and get it to a nice, low and slow temperature of around 225°F. Toss in some hickory or oak wood pellets – they work like magic on those burnt ends!
- Into the Smoke Chamber: Pop that seasoned point onto the grill grates, close the lid, and let it bask in that smoky goodness for a few hours. Patience, my friends, is the key to barbecue heaven.
- Time to Cut & Cube: Once that point is tender and has developed a gorgeous bark, take it out and let it rest for a bit. Then, chop it into bite-sized cubes, and you’re almost there!
- The Glorious Finale: Return those cubes to the grill, add a generous drizzle of your favorite barbecue sauce, and let them sizzle away for another hour or so. This is when the magic happens, and you get those caramelized, sticky, and utterly delicious burnt ends!
Brisket burnt ends vs Poor man’s burnt ends
Now, you might be wondering what’s the difference between the “poor man’s” version and the classic brisket burnt ends. Well, let me break it down for ya! The traditional burnt ends come from the fatty, marbled point end of a brisket – a true barbecue delicacy!
On the other hand, the “poor man’s” version is made from chuck roast. It’s a bit leaner, but that just means you need to add a little extra love during the cooking process to keep it moist and flavorful. Both versions are lip-smackingly good, but I’ll admit, the brisket burnt ends have a special place in my heart. There’s just something about that melt-in-your-mouth, fatty goodness that makes my taste buds sing!
What wood pellets to use
Now, let’s talk wood pellets. Choosing the right wood is crucial for infusing that perfect smoky flavor into your burnt ends. Hickory is a classic choice that pairs wonderfully with beef, delivering a robust and slightly sweet taste. If you want to explore a milder flavor, go for oak pellets – they’re great for a more subtle smokiness.
Of course, there’s room for experimentation! If you’re feeling adventurous, try mixing different wood varieties and see what flavor symphony you can create! Remember, it’s all about finding that perfect balance between the meat and the smoke.
What to serve
Alright, you’ve got your Pit Boss smoked burnt ends ready to rock the party, but what should you serve alongside these heavenly chunks of meat? Well, my go-to sides are always coleslaw and cornbread. The cool, creamy coleslaw complements the smokiness of the burnt ends like a match made in barbecue heaven!
And don’t forget the cornbread – that sweet, crumbly goodness is the perfect companion to balance out the richness of the burnt ends. Plus, you can drizzle some honey butter on top for an extra touch of indulgence!
What to do with leftovers
Now, if by some miracle, you have any leftovers (I know, it’s tough to resist devouring them all), there are some fantastic ways to enjoy them beyond just reheating.
Throw those burnt ends into some mac and cheese for an out-of-this-world comfort food experience! You can also stuff them into a soft roll with some pickles and slaw for a mouthwatering barbecue sandwich. Or get creative and toss them into a loaded baked potato for a delightful surprise!
Random Fact Time!
Oh, here’s a fun fact for you – burnt ends were born out of the desire to make the most out of every part of a brisket. Back in the day, Kansas City pitmasters used to give away the “burnt” tips of the brisket to customers for free, and they quickly became a crowd favorite!
So, there you have it, folks! Pit Boss burnt ends – a delightful mishap turned into barbecue bliss. Remember, barbecuing is an art, and experimenting with flavors and techniques is all part of the fun. So get out there, fire up that grill, and let your taste buds go on a smoky adventure!
Finally, I want to thank y’all for joining me on this mouthwatering journey. Now go forth and create some pit-smoked magic! And remember, when in doubt, barbecue it out! Keep grilling, keep chilling, and let the good times roll! Happy smoking, my fellow grill masters!
Pit Boss Burnt Ends
Get ready to experience BBQ perfection with our pit boss burnt ends recipe. Irresistibly juicy, caramelized, and packed with bold flavors.
- 4 lbs beef brisket point trimmed of excess fat
- 2 tablespoons olive oil
- 2 tablespoons of your favorite barbecue rub homemade or store-bought
- 1 cup beef broth
- 1 cup of your preferred barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt and pepper to taste
Preparing the Brisket
- Preheat your Pit Boss pellet grill to a low and steady temperature of 225°F.
- While the grill is heating up, take the beef brisket point and trim off any excess fat, leaving a thin layer to keep it moist during the smoke session.
- Rub the brisket with olive oil to create a nice base for the seasoning to adhere to.
- Combine your barbecue rub with garlic powder, onion powder, salt, and pepper. Massage this flavorful mix generously onto the brisket, making sure to cover all sides.
Smoking the Brisket
- Once your Pit Boss grill is steady at 225°F, place the seasoned brisket directly on the grill grates. Close the lid and let it smoke away for about 4-5 hours. During this time, the brisket will develop a beautiful bark.
- After the initial smoking period, raise the temperature to 275°F.
- Remove the brisket from the grill and double wrap it in aluminum foil. Before sealing it up tight, pour in 1/2 cup of beef broth to keep things moist.
- Place the foil-wrapped brisket on a baking sheet or disposable foil pan and place it back in the smoker.
The Magic Happens
- Let the brisket continue to cook in the oven for another 2-3 hours until it becomes incredibly tender and almost falls apart.
- In the meantime, it's sauce time! In a saucepan over medium heat, combine your barbecue sauce, brown sugar, honey, Worcestershire sauce, and apple cider vinegar. Let it simmer for 10-15 minutes, stirring occasionally until the sauce thickens up a bit.
Turning Brisket into Burnt Ends
- Remove the tender brisket from the smoker and carefully unwrap it from the foil. Be cautious of the hot steam!
- Cut the brisket into bite-sized cubes, roughly 1 inch in diameter. Be amazed at how tender and juicy it is!
- Toss those glorious cubes into a large bowl, and pour that smoky barbecue sauce all over them. Mix it up gently, ensuring every piece is coated with that luscious sauce.
Back to the Grill
- Now, it's time to head back to the Pit Boss pellet grill! Preheat it to around 350°F.
- Place the sauced-up burnt end cubes directly on the grill grates, leaving some space between them. Let them sizzle away for about 30-45 minutes, or until the edges caramelize and become beautifully sticky.
Time to Feast!
- Take those mouthwatering Pit Boss burnt ends off the grill and transfer them to a serving platter.
- Grab some napkins and dig in! Serve these delectable bites alongside your favorite coleslaw and cornbread for the ultimate barbecue experience.