These FAMOUS Brisket Burnt Ends changed me FOREVER! | Meat America

[Music] hey everybody i'm joey and today we're here in kansas city missouri learn all about brisket and that local favorite burnt end so follow me and let's meet america [Music] no today we're here in kansas city to meet chef rob mcgee who is changing the barbecue game rob is a classically trained chef who became obsessed with mastering the art of kansas city barbecue and has since won numerous awards and accolades from some of the biggest names in the business rob parlayed his culinary training and passion for barbecue when he opened up the area's first from scratch kitchen which focused on a hybrid of wood-fired grilling and fresh award-winning barbecue now it's time to turn up the heat and cook some meat here at the q39 [Music] [Applause] [Music] [Applause] been here many times we come on my birthday and mother's day i just love it best barbecue sandwich i've had probably in my lifetime all right let's get into it okay really important always cut where the fat is don't cut where the meat is this one's about 13 pounds okay but by the time we're done it's gonna be about ten nine pounds we're gonna take that much fat off of it whew that's a lot you bet so this side as we showed that beautiful marbling here what you're gonna do is you're gonna take off all of that fat now the reason why is when we go ahead and season it we want to make sure it can penetrate in the meat now if you put seasoning on the fat it's never going to go on the meat so why even season it absolutely so we're going to go ahead and take all of this off okay so what i'm doing now is this is the point right look at that marbling oh my gosh all of a sudden you're gonna see a ton of it and this is where we get the burnt ends from again right that's exactly right this is what kansas city is known for we like to take all that fat off and cube it up and we make firm ends out of it and boy are those delicious wait until we try those so do we leave more fat on the brisket down here on the flat than we do on the point we do i like the point since there's so much marbling we take it all off so when we smoke it and put the rub on it we don't have to take anything off for our customer and it's just pure goodness so the flavor of the smoke and the rub really comes through when it comes down to the flat of it that's where it's nice and lean so you want to protect it we want to keep it as moist as possible you know we have a saying in the kitchen you can always add back flavor but you can never add back moisture do you see how thick it is what you do is you feel it so as you feel it you know how much you want to cut off of it to get it to a quarter of an inch this does take time to figure that out but you don't want to expose the meat what happens if we expose the meat you know what you just don't do it again keep going beautiful you got a beautiful brisket here we took off as much fat as we could we protected the flat and this is where it shows the difference the flat is from here over right the point is from here down which is right here all up on top and when we put in the smoker we're going to keep we're going to cook it to where the point is up by putting the point up the fat on top of the flat is going to be protected by the fat it's going to melt down and keep coating it so it doesn't get dried out if we cook it this way it'll be a lot of dry heat the fat underneath it would just disappear right instead of protecting the meat so the age old question fat cap up fat cap down you say all right now we're doing deal with two different muscle groups here between the point and the flat so do we see that the grain runs differently when we hit different muscle groups absolutely but what i'm going to show you is how to separate it so we will treat each part of that meat differently [Music] all right guys chef's gonna put me to work here okay so it's time to season the brisket super important what we're gonna do is we're gonna take some of my q39 brisket seasoning what's important in that rub is to make sure it's unique that something you like the other thing is what we do really well here is we layer it with flavors the rub has to complement the type of meat plus the sauce so this brisket rub works great for q39 you got to be careful though some rubs and some sauces don't match you may do a great job on brisket and you're wondering what am i eating well guess what i got an easy solution use q39 rub and q39 sauce right now so for people at home that don't have access to your rub what would you suggest is a simple basic seasoning you know what if you go to texas the simple seasoning is salt and black pepper okay you can always start off with salt and black pepper fresh cracked pepper to get started you're gonna put three quarters of a cup to a max of a cup of brisket rub and thoroughly cover that brisket so now it's time let's have fun all right now remember if you go outside the pan you're cleaning it i don't want to do that [Music] and look at that we got ribs wrapped getting ready for lunch and we're going to take this and put it right into this smoker ah chef i'm having a spiritual moment right now that looks fantastic what do you run this pit at you know we run it about 225 to 235 degrees okay if your pit for a restaurant is filled with meat you're going to bring up the temperature a little bit more because the cavity the inside it's so large it's going to have so much moisture to put a bark on it you got to bring up the temperature just a little bit we only use hickory for anything that's cooked into the smoker because the cavity is so large of a smoker we want to use a really strong wood so things such as hickory mesquite you can use in these large smokers now in our grill that we're going to finish off we use oak so everything is finished off on an oat grill so that we're gonna teach you some more secrets so you have the best brisket at home we're gonna let this go for about five hours then we're gonna take it out and then we're gonna wrap it and then within an hour and a half it's going to be done you know what a lot of restaurants cook real slow you got to be careful when you do that because it can dry out your meat if you're really good at it you can do a good job at it but if you wrap it you're going to retain more moisture than if you don't wrap it in dry heat all the briskets that the customers are eating are they cooked the same day you know they are we we cook briskets twice a day we have briskets coming out by 9 30 to 10 30 just for lunch time piping hot ready to go we let it cool it down for one hour then what we do is we go ahead and slice it to order for the customer wow we only like to serve the freshest briskets we go through 350 000 pounds of brisket per restaurant we have two of them [Music] all right rob so it's been about five hours what do we do now all right it's time to take out that brisket and what we do here at q39 is we wrap it up you can always add back flavor but never moisture so when you wrap it up it's like a braising technique so it takes a secondary cut of meat by the time you finish it to make it nice and moist and we'll talk about finishing it at the end so let's go ahead and take it out beautiful oh take a look at that there you go nice smoke coming out that's phenomenal we're gonna take that brisket we put in there and we're gonna go ahead and wrap it so when you're pulling it out are you pulling it out at a certain internal temperature or is it always the time you know you want to bring it up to about 165 degrees before you wrap it up now the other way you can tell is about the color if the color looks great okay and it's got a good bar then it's time to wrap it well that looks phenomenal if you're only cooking it at 225 to 235 degrees it's gonna take five hours before it goes you can also bring it up a little bit higher if you like a really dark bark to it so you can bring it up to 175 before you wrap it still acceptable it may be your cup of tea and that's the way you do it at home as we talked about it we use hickory in here now i'm going to tell everybody and all your viewers out there make sure you're careful a lot of smoke doesn't make great barbecue a lot of smoke makes it bitter so what you want to do is you want to have a light smoke coming out so as you put wood in your smoker and it's cooking if all of a sudden you see all this white stuff coming out of the top that means you have way too much smoke in there so it's okay when it's a light smoke that comes out that means you're cooking just perfect to have the best barbecue so now we're gonna go ahead and wrap it so when we take it out what you do is you use foil this is a great trick at home it also keeps your table clean all right you're going to use two sheets of foil the reason why i use two sheets is when you wrap it up and put it back into your smoker you don't want to pop a hole in it when you do that you take away the brazing technique so all the moisture comes out the liquid and then you're really dry heating inside even though it's wrapped it will work but it's going to take forever to get it done understood and nobody's going to like dry brisket nobody likes dry brisket see how i'm making a nice crease so i actually want to cook it's almost like a pressure cooker by the time i'm done make it nice and tight now before we finish the other side what i'm going to do is put a little bit of our smoked daiju that sounds phenomenal so every time you cook a brisket when you have liquid left over don't throw it away save it all right we just put a little bit in that's all you need put that right in here and off it goes so we're looking for about an hour hour and a half then we're going to test our brisket it should be anywhere between 199 to 202. all cows are not created equal so you gotta check it so that's what pit master is all about when you put a thermometer in and it comes out nice and easy it's ready to go be careful though you can be fooled do not put the thermometer in where there's a lot of fat or the fat calf because it's going to come out easy anyway so you got to make sure you check it in two or three areas but don't keep poking it when you keep poking it all the moisture comes out and it dries out the meat now well different grades of beef different you know choice prime select will they have different feels as they cook or is it pretty much the same effect does that inter muscular fat make any difference to the feel of a done brisket it does if you go ahead and use a wagyu or a prime if it has more marbling in it it just comes out a little bit easier so you got to be really careful join us for the meet america podcast presented by code 3 spices as we meet experts and discuss incredible stories business and life advice meet of course and much much more like a bunch of friends gathered around the grill the meat brings us together but the conversation will head in exciting directions are you ready for an adventure follow along every week as we meet america all right so here we have the brisket all wrapped up and how long has that been in there wrap chef total for six and a half to seven hours and it's ready to go two ways you check you check it with the thermometer but you're also gonna check it and the feel so when you feel it like this one feels great so it's nice and soft up here i feel that so you know it's ready so we're gonna take this out and it is cooked perfect we're gonna take that and i just want to hold this up for everyone at home take a look at that fresh out of the smoker all right chef what's next now so we're gonna take this brisket and we're going to put some of our classic barbecue sauce on it so when it's wrapped up and it creates a lot of steam it will take away some of that rubbing flavor which is right here in raju right and we're gonna still put it back in it very nice to add it back what i use is my rib rub my rib rub has half the amount of salt as our brisket rub so that way it doesn't make it too salty right on then we're gonna flip it over that's a great tip okay so you'll see where the as you it sat in it changes a little color right well it's easy to fix that so we're gonna put some barbecue sauce on it and now we're going to put that back in the smoker it will not take that long because the brisket is so hot it's going to tighten up right away go ahead and put it back in so it adheres to the meat now we're going to take it out we're going to rest it this is where a lot of people make a lot of mistakes on brisket they may do a wonderful job right up to the last 45 minutes and then they don't treat it right and it gets dry so if you do this right then we're going to go ahead and put that on a rack rack super important when it cools down you want to make sure that that brisket sits on a rack and we want to let it rest for 45 minutes don't get too eager to jump into your brisket give it 45 minutes you know it's cooked right what happens is the juices in the center will go back out into the meat now you don't use this rack and you put it on a sheet pan what happens is the brisket cools down on the bottom and the juices runs out where it's nice and cool that's no bueno no good if you got a pile of juices and you're ready to slice your brisket we know you forgot the rack so how long has this been resting for now you know we got 45 minutes on this and it is oh my god does it smell good right fantastic how good it looks so we're going to finish it off and we're going to show you some tricks of the trade that q39 does that you can use at home [Music] i'm going to take this and we're going to separate it okay where i showed you earlier right here i see it look at that i can see it very clearly yep now one of the things you can do is you can actually take your finger and start cutting it if you need to or if you've been doing it a long time like me you cut down okay look then it starts going down what you do is you pull this up a little bit and this looks absolutely tremendous chef you're successful when there's fat on the flat and fat on your point still then what we're gonna do is go ahead and take all that fat off so let's keep going let's see it so you see all that fat just take a little bit off at a time there's no reason to be in a rush remember your guests are ready to eat some real goodness and that's what this is all about we're gonna take that start cutting into it okay still a lot of fat take off a little bit more oh my gosh look at that perfect and if you don't take enough fat off your brisket they're going to say you got fatty burnt ends that's kansas city so you want to take that off what we do differently at q39 than most barbecue restaurants a lot of restaurants will take this and put it back in the smoker for four or five hours really the only problem is what are you doing with all that juice all right all right so while it adds more smoke and flavor to it you're drying out the meat so we got it trimmed what do we do now now what we're going to do is we're going to season the inside and finish it off on our grill now we use oak wood for that and we finished off a lot of our barbecue on the grill why it makes it a char flavor and adheres all that sauces and rubs to it so it makes it like powerful while you're eating it so we're just gonna put a little salt pepper and why do we do that i don't know about you but the inside of that brisket didn't get seasoned why aren't we seasoning that now we're headed to the grill let's check it out we're gonna put it right on the hottest part of the flame look at that sear so how long do you leave that point grill for you know that's a great question a lot of people get all anxious and have to move it right away but what happens is if you do that it's going to stick to the grill and you're going to take away all that char flavor if you're a little nervous and you want to check it out you want to make sure it's not burning you can always do the sneak-a-peek so check it out see how it like charmarked like a steak flavor so now i'm gonna turn it and we're gonna cook it a little bit more beautiful now that we put that char on just like a steak if you have good char it tastes delicious but you don't want to char the other side of your point because you don't want to burn your barbecue sauce and all that rub this that is delicious now if you have to cut it super paper thin that must mean you're a little bit under cooking on your brisket if it starts falling apart you can always slice it a little thicker everybody likes tender brisket what do you recommend about a quarter inch i think a quarter of an inch this brisket's good perfect so we're ready to go beautiful so we got it sliced now here it is this is our point comes down goes into a circle you flip that over you cut right here okay this is the fun part about being at your house what you can do with all this meat and press everybody okay so we take these burnt ends okay flip that over and we're gonna cube it oh my gosh doesn't that look beautiful now what we do is remember that as you we put just a little bit on that brisket add just a little bit of rib rub on top so all we do is we drizzle just a fine drizzle of sauce and then we are ready to eat that looks phenomenal i can't wait let's check it out cheers cheers how great is that you can feel the smokiness you get the sauce that additional seasoning very moist as you said flavor and incredibly tender you really knocked it out of the park well let's try some of that sliced brisket do it just like we showed you when it was on the cutting board you have that incredible smoke ring some of that bark and it is just fork tender nice and tender doesn't fall apart in your mouth belay debris as i said to chef rob earlier this man has been practicing the dark arts because that is pure sorcery i'm throwing in the towel on brisket i can't do it any better than this well you know what the viewers know how to do it the same way 239 is don't forget to get your sauce and rub we got you taken care of if you're ever in casey you've got to come in and check out q39 you'll be glad you did the brisket the burnt ends the wings just to name a few i'm looking forward to getting a manhattan to pair with this great i mean nothing goes better with barbecue for me than bourbon i love it you know what manhattan's my favorite drink let's get to it let's go [Music] if you want to make q39 brisket right from home just follow these simple steps first a great tasting brisket begins with quality meat chef rob only uses prime grade brisket next remove the brisket from the packaging by opening it on the fatty side of the brisket trim the brisket on both sides and remove the entire fat cap from the point and trim the flat portion leaving a quarter inch of the fat cap season the brisket with three quarters to one cup of q39 brisket seasoning or substitute with salt and pepper fire up the smoker using hickory wood and heat that pit to 225 to 235 degrees fahrenheit place the brisket in the smoker fat cap up smoke the brisket until it reaches an internal temperature of 165 degrees fahrenheit which takes approximately 5 hours now remove the brisket and prepare to wrap with two sheets of aluminum foil to prevent leakage before you finish wrapping add smoked algo in the foil or if this is your first cook substitute with beef stock put the brisket back in the smoker for an additional one to one and a half hours until it reaches an internal temperature of 198 to 202 degrees fahrenheit remove the brisket from the foil and coat both sides with barbecue sauce and q39 rib rub you could substitute with a low salt rub of your choice once that's done put the brisket back in the smoker for another 5 or 10 minutes to allow the sauce to adhere to the meat now remove the brisket from the smoker and let it rest on a cooling rack for 45 minutes once cooled separate the brisket flat from the point trim the remaining fat from the slice portion of the point and use salt and pepper to season the brisket where that fat was trimmed sear fatty side of the point over a high heat on an oak fired grill and rotate after a minute or two depending upon the heat of that fire flip the point with the bark side down over a lower heat portion of the grill this side will caramelize quicker due to the sauce once that's done go ahead and remove the point from the grill cut into cubes drizzle with sauce and you're ready to eat and now for today's tip to turn up the tasty using a foil wrap during smoking will result in faster cooked meats that tend to retain more moisture remember you can always add back flavor but you cannot add back moisture we hope you enjoyed learning from chef rob today and if you did you know the drill go ahead and hit that big thumbs up like button or even better subscribe to our channel so you can follow our adventures as we meet america you

Channel: Red Meat Lover

Views: 18,521

Rating: 4.98524 out of 5

Keywords: brisket burnt ends, brisket recipes, Q39, q39 bbq, brisket recipe, meat show brisket, burnt ends recipe, meat america show, kansas city bbq, burnt ends, q39 menu, kansas city, q39 locations, smoked brisket recipes, red meat lovers, brisket, smoked brisket, how to smoke brisket, kc bbq, cooking show, food network, how to cook brisket, brisket rub, smoking brisket, american food recipes, how long to smoke a brisket, bbq, bbq brisket, meat, America, smoked brisket secrets

Id: cNvPKuggHHI

Length: 22min 42sec (1362 seconds)

Published: Thu Sep 03 2020

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In this inaugural episode of the Meat America show, we will visit Q39 in Kansas City, MO. Q39 is a from-scratch BBQ kitchen which pairs freshly smoked meats with thoughtfully crafted sides. We'll meet with renowned chef and owner of Q39, Chef Rob Magee, as he shares full step-by-step instructions for his FAMOUS burnt ends and brisket recipes.