How to Make Brisket Burnt Ends | Perfect Every-time!

on today's video it's burning what is upload if you love to grill and barbeque then this is the channel for you subscribe and hit that Bell so you don't miss a thing coz on today's video we're going to be knocking out some burnings the great thing about this one's gonna be we've actually just went and purchased the point so that's all we're cooking is burn-in so no brisket flat no fly just straight burnt ends so go to your butcher and say hey man I need a brisket point don't trim on it just cut it off and give it to me it is raining today but hey that's ok we'll make it work let's set a canopy up Kosmos need a sign though [Music] [Music] [Music] [Music] [Music] all righty guys so what we got here is a brisket point from the butcher and if you want to just go in and ask them say hey man I don't need the whole brisket I just need the point and if you can try to get 5 6 8 10 of them and get them back in seal them put to the side that's what we did with this rig so when you just want to have the burnt ends you got them we're gonna do a light trim on it not we're not going to get too crazy there's a lot of good fat on here but then then again there's a lot of fat on here so we don't need all of it so [Music] with this part of the meat I just try to be careful you can see like I mean that's just a huge piece and if you guys want to save this it's great for hamburger [Music] there's a lot of fatness then I get down out of the square we're running this on the pit bull Junior I try not to get crazy I just take off what I need there we go and a lot of times if you take your finger and push it up in the back you can push up the part you're needing cut out and today we're going to be rolling the Dirty Bird hot Texas beef this is this is the part where the keyboard cooks come in and say damn idiot I only use salt and pepper that's what my favorite restaurant does salt and pepper [Music] this is a thick cut so feel free jump on it well let's hit man easy is that we're gonna check that fire get this thing put on it's probably going to take public guess in about three hours start to finish we're going to be doing hot and fast so it's going to be good so I can't find my girl bus so this is how you clean your grill when you don't have a grill brush just grab you some tin foil kind of wadded up vodka or watch [Music] [Applause] [Music] how long have your keep the business running he's looking pretty [Music] all right so we're just gonna wrap it up we're not gonna add in a liquid to this there's so much fat in there I've got these double wrapped double layered whatever you want to call it so we ran this up to 209 now we're gonna pull them out of the full [Music] ha so don't keep up [Music] scrape butter butter and I'm tell you right now if you've never made these do yourself a favor now when I cube these up I like to keep them in like little 1-inch cubes that's just how I like to do it how you do this how you want to put them serve them however you like but these just make perfect cube [Music] so today you can do this however you want some people right about now they'll rub them put them back on the people that you know they don't necessarily like sauce on their bare hands there's no right or wrong way do what you want to do not what the keyboard could tell you to do but I'm just gonna I'm gonna hit these with 50% competition sauce and 50% of our sweets money man I love this sauce with [Music] give them a good old toss now we're gonna get these back on the cooker probably give them about another 10-15 minutes let the sauce tack up check them if we need to run them a little further we may cover them up over the bull run on but we'll see I always make sure I cook them till they're done [Music] [Music] something goodness he's so good but I think to get on this just steam them how I want to you want to move them move them over because this pan this doesn't fit in here I'm just gonna dump them in here create a little pocket of oil smells good done that smells good dang right it does start a little flavor pack of goodness right here whoop that's good [Music] so what we're looking for is to try to steam these just a little bit so that's why we transfer them over to that pouch all right just so we recap this what we did is we took a brisket point that we got from the butcher rubbed it with Dirty Bird hot Texas beef cooked it until we got the color that we wanted wrapped it up once it hit 209 we took it out cubed it up hit it with 50% competition song 50% sweet smoke we put it in a pan what's happy with that so we went back to this they set in there for about 35 45 minutes and just till there just you'll know when they're done we're gonna fish it I tell you what let's just open them up and get in there and take a look hey guys this is burn-in 101 I hope you guys make these at home don't be afraid to they're super simple super easy so hey as always smash that subscribe button ring that bell so you don't miss a thing and I'll see you next time [Music]

Channel: Kosmo's Q BBQ & Grilling

Views: 194,271

Keywords: Kosmo's Q, Kosmo, brisket burnt ends, brisket burnt ends big green egg, brisket burnt ends chili, brisket burnt ends costco, brisket burnt ends franklin, brisket burnt ends kamado joe, brisket burnt ends oven, brisket burnt ends recipe, brisket burnt ends traeger, brisket burnt ends weber, brisket burnt ends youtube, how to make brisket burnt ends, burnt ends, burnt ends brisket, burnt ends kansas city, burnt ends traeger, how to make burnt ends, kosmos q, kosmos q brisket

Id: WYTDPStKpnM

Length: 11min 48sec (708 seconds)

Published: Sat Sep 29 2018