Information about Beef Brisket Burnt Ends.
Beef Brisket Burnt Ends are a cornerstone of Kansas Barbecue Menus, these tasty Beef Cubes are not only delicious but, very tender. Our expert butchers created juicy “Brisket Points” so the Pitmasters can make perfect Beef Brisket Burnt Ends. These delicious Burnt Ends are Smoked Low & Slow in a special BBQ Rub in large Smoke Pits. These are Vacuum Sealed in Freezer Friendly Recyclable Pouches of 400 grams.
Our signature Beef Brisket Points to make Beef Brisket Burnt Ends are approximately 1.6 – 2.3 kilos each. The texture of Beef Brisket Points is a little course & gives the best results through cooking for longer periods, this then makes it very tender to chew & easy to slice.
What are Beef Brisket Burnt Ends?
These are 30mm cubes of Beef Brisket Point cooked Low & Slow, then a little Burnt on high heat in a Barbecue sauce.
The Burnt Ends are made from a Boneless Brisket Point because the top part of the Brisket has more surface & intramuscular fat. The fat renders during the Low & Slow cook, burning them in the final stage to make them a little crispy on the outside.
How is Brisket Point cut for Pitmasters to make Beef Brisket Burnt Ends?
The Brisket Points are cut from the top of the “Packer Brisket” as a single piece. We try to select similar sized pieces that weigh between 1.6kg – 2.3kg. As these are a natural cut product, weights vary because of the varying weight of the whole Briskets.
To make the Brisket Points we first select the Whole Briskets from our good quality cattle (with a nice fat cover), these need to be a good size (min 8 kilos). The Briskets are deboned, the fat & decal underneath is removed to leave a Packer Brisket. The Point or top muscle is removed from the top of the Brisket as a single piece. To remove the Point our expert butchers follow the fat seam across the Brisket Flat without cutting into the muscles. The Points are then trimmed to remove most of the excess fat but, leave enough on for cooking.
The Packer Brisket is essentially made up of “2 Muscles”:
- The Point: also referred to as the Brisket Ear, this sits on the top of the Flat muscle underneath.
- The Flat: this is the main muscle of the Brisket, it is wide & flat & generally leaner than the Point.Â
They only select the correct grade Grass-Fed cattle because it has more fat to keep it moist during the cook. The selection of the beef is very important for this, as most would be looking at using expensive Grain Fed Beef because it has more intramuscular fat throughout the whole Brisket.
Most people will buy a Whole Packer Brisket to make the familiar slices of Brisket, then remove the Brisket Point just to make delicious Brisket Burnt Ends which can be very costly. We understand that people don’t want to be eating Brisket for a week, these 400 gram pouches are easy to Reheat & Serve quickly.
How are Beef Brisket Burnt Ends Packed?
We pack the Brisket Burnt Ends immediately after Smoking & cooling in Clear Recyclable Vacuum Sealed Pouches.
Each pack is then labelled with full Farm to Fork Traceability. The vacuum sealing sucks the meat juices into the Brisket Burnt Ends keeping the meat super moist when cooking. The cutting & packing process ensures that your Beef tastes as good as the day it was cut even after 12 months when stored at -18°c.
The packaging protects the Beef from freezer burn or cross contamination from other foodstuffs when stored in the fridge at home. Keepinging the Brisket in the bag when thawing out or bringing up to room temperature, prevents moisture loss & gives better results when reheating.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our Brisket Burnt Ends.
The clear recyclable packs are made using thinner, stronger materials to help reduce our Carbon Footprint for a Greener Future. We encourage all our customers to recycle responsibly & place any packing into the recycle bins.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future#swf_recycle♻Â
Are Beef Brisket Burnt Ends good value for money?
The Beef Brisket Burnt Ends are a Smoked finished meat, all you need is to reheat them, the generous portions are great value.
When the Burnt Ends are prepared, the expert butchers & Pitmasters make these fully trimmed & Smoked in 400 gram portions perfect for sharing in 15 mins. You can make more Burnt End Portions per pack because of their size & level of trim, giving you “More Meat for Your Money”.Â
Please note that the fat levels & size can vary as they are not a manufactured piece, these are a natural cut.Â
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to all production in Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of a sustainable supply all year round.
Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important, with improved livestock rearing & transport practices, & slaughtering methods, the process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Are Beef Brisket Burnt Ends nutritious?
There is a good level of Protein, Vitamins & Minerals found in high quality Grass Fed Beef. The Burnt Ends are a fatty piece of Beef & should not be eaten as a regular everyday meal.
The Brisket has plenty of intramuscular fat that renders during cooking, there is much of the residual fat juices left in the meat once they are ready to serve. The Beef has plenty of nutrients in it but, the fat juices are not great for you if eaten excessively. These are to be enjoyed as a Smokey Flavoured Treat.
How do you reheat & prepare Beef Brisket Burnt Ends?
Brisket Burnt Ends are easy to Reheat in the oven or on the Barbecue in 15 minutes, it is also simple to reheat these Sous Vide in the bag.
See below information on how to prepare & reheat Beef Brisket Burnt Ends:
- Remove the Burnt Ends from the fridge & leave in the packaging on the side for an hour to get up to room temperature.
- Remove the Burnt Ends from the recyclable plastic pouch (place in recycle bin).Â
- Place the Burnt Ends into silver metal reusable tray.
- Add a little Barbecue Sauce to coat the cubes without too much excess.Â
- Place the tray over direct heat on the Barbecue or in oven (190°c) & stir the cubes until they are slightly burnt.
- The Barbecue Sauce should have now caramelised over the Beef Brisket Burnt Ends.Â
Pro Tip:
Cover the Burnt Ends over & rest for 10 minutes. The resting period allows the beef to come up to temperature & finish cooking, whilst the meat absorbs its natural juices becoming more tender & juicier.
Easy to follow videos on how to cook Brisket Burnt Ends:
- American Burnt Ends by Kosmo Q
- How to remove Brisket Point from Packer Brisket & how to make perfect Burnt Ends.
- How to make Kansas Style Beef Brisket Burnt Ends
- Awesome Burnt Ends Pot Pie Recipe.
- DR BBQ shows how Burnt Ends should be done.
Now, go online & order your meat…. then enjoy 15 minute American Barbecue Burnt Ends.
The Burnt Ends are a great item that will impress your friends & family. This will be something that you will want to repeat at home & not be something you have to wait for when visiting a restaurant. Burnt Ends are one of those cuts that may take some hours but, the results from reheating Proper Smoked Burnt Ends in 15 minutes are so worth the wait! Great food should be shared at home, in a restaurant & online through Social Media.Â
American Barbecue Food Dishes To Try At Home:
- Deep South Barbecued Pork Ribs
- How to Smoke a Pork Butt. This BBQ Pulled Pork Recipe is Delicious!
- Smoked Spatchcock Chicken
- How to Smoke Texas Hot Links with Aaron Franklin
- How To Make Smoked Brisket Made Easy for Beginners
- Crispy Chicken Wings How To BBQ Right
- How to make BRISKET BURNT ENDS EASY and FAST in HALF THE COOK TIME
Sharing your Beef Brisket Burnt Ends on Social Media.
These really have the WoW factor when they are made right, with a little sticky spicy glaze on them, these square cubes of deliciousness are a real treat for family & friends. In America these are a very popular dish & they have Grain Fed Beef that is well suited to make wicked looking Brisket Burnt Ends.
At Sherwood we know great food should be shared with friends & family, as we have a growing online family, we enjoy showing your cooks with Brisket Burnt Ends on Social Media. We are on Instagram, Facebook & Twitter & your pictures, stories, reels, recipes & videos give inspiration to others so that they can improve their home cooking.
Most people don’t know how to make or prepare Brisket Burnt Ends at home, your posts on Social Media showing how to reheat Burnt Ends helps them to see how easy these are for home cooking. To share your cooks & ideas on Facebook we have an interactive Facebook Group, the group is called Sherwood Home Cooking & Barbecue. Join the group for delicious recipes, hints & tips from our online customers.
Join us on Social Media don’t forget to tag us in your posts so we may find them easier. We have our own Hashtags for people to follow, to identify all Social Media posts from our online family using our meat cuts in their home cooked recipes.
Sherwood Foods Hashtags:
#ourbrandisapromise #abrandisapromise #moremeatfym #beefbrisketburntends #burntends
Frequently asked questions about Brisket Burnt Ends:
What are Beef Brisket Burnt Ends?
Beef Brisket Burnt Ends are 30mm cubes of Beef Brisket Smoked Low & Slow. These Beef Cubes are soft on the inside & slightly burnt on the outside. These are usually finished in a BBQ Glaze.
What cut of meat do you make Beef Brisket Burnt Ends from?
Beef Burnt Ends are made from the Brisket Points; the top muscle of a full Packer Brisket. As the meat has intramuscular fat & is fibrous becoming very tender, juicy & delicious when Smoked low & slow.
How do you reheat Beef Brisket Burnt Ends?
PLace the Pouch of Beef Brisket Burnt Ends into hot water with the pouch seal at the top. Leave to simmer for 15 minutes & remove from water. Place sealed Pouch on wood board for 5 minutes to rest. Remove from Pouch & cover in BBQ sauce.
How do you store Beef Brisket Burnt Ends?
You can store your Beef Brisket Burnt Ends chilled or frozen in the Recyclable Pouch. Chilled: 2°C for 7 days. Frozen: -18°C for 18 months.
Nutritional values per 100 grams Beef Brisket Burnt Ends:
Energy (K/Cal)Â Â Â Â Â Â Â Â 1494
Energy (KJ)Â Â Â Â Â Â Â Â Â Â Â 356
Fats                 15.0
Saturated Fats       6.20
Fibre                0.0
Carbohydrates       1.80
Sugars              1.10
Protein             53.0
Salt                1.30
Ingredients for BBQ Beef Burnt Ends:
Beef Brisket, Salt, maize starch, sugar, garlic powder, dried glucose syrup, spices (contain
MUSTARD), hydrolysed SOYA protein, acid [E330], flavour enhancer [E621], flavouring,
onion powder, herb extracts, colour [E150c], herb, spice extract [CELERY].
- INFORMATION ABOUT BRISKET BURNT ENDS
-
Information about Beef Brisket Burnt Ends.
Beef Brisket Burnt Ends are a cornerstone of Kansas Barbecue Menus, these tasty Beef Cubes are not only delicious but, very tender. Our expert butchers created juicy “Brisket Points” so the Pitmasters can make perfect Beef Brisket Burnt Ends. These delicious Burnt Ends are Smoked Low & Slow in a special BBQ Rub in large Smoke Pits. These are Vacuum Sealed in Freezer Friendly Recyclable Pouches of 400 grams.
Our signature Beef Brisket Points to make Beef Brisket Burnt Ends are approximately 1.6 – 2.3 kilos each. The texture of Beef Brisket Points is a little course & gives the best results through cooking for longer periods, this then makes it very tender to chew & easy to slice.
What are Beef Brisket Burnt Ends?
These are 30mm cubes of Beef Brisket Point cooked Low & Slow, then a little Burnt on high heat in a Barbecue sauce.
The Burnt Ends are made from a Boneless Brisket Point because the top part of the Brisket has more surface & intramuscular fat. The fat renders during the Low & Slow cook, burning them in the final stage to make them a little crispy on the outside.
How is Brisket Point cut for Pitmasters to make Beef Brisket Burnt Ends?
The Brisket Points are cut from the top of the “Packer Brisket” as a single piece. We try to select similar sized pieces that weigh between 1.6kg – 2.3kg. As these are a natural cut product, weights vary because of the varying weight of the whole Briskets.
To make the Brisket Points we first select the Whole Briskets from our good quality cattle (with a nice fat cover), these need to be a good size (min 8 kilos). The Briskets are deboned, the fat & decal underneath is removed to leave a Packer Brisket. The Point or top muscle is removed from the top of the Brisket as a single piece. To remove the Point our expert butchers follow the fat seam across the Brisket Flat without cutting into the muscles. The Points are then trimmed to remove most of the excess fat but, leave enough on for cooking.
The Packer Brisket is essentially made up of “2 Muscles”:
- The Point: also referred to as the Brisket Ear, this sits on the top of the Flat muscle underneath.
- The Flat: this is the main muscle of the Brisket, it is wide & flat & generally leaner than the Point.Â
They only select the correct grade Grass-Fed cattle because it has more fat to keep it moist during the cook. The selection of the beef is very important for this, as most would be looking at using expensive Grain Fed Beef because it has more intramuscular fat throughout the whole Brisket.
Most people will buy a Whole Packer Brisket to make the familiar slices of Brisket, then remove the Brisket Point just to make delicious Brisket Burnt Ends which can be very costly. We understand that people don’t want to be eating Brisket for a week, these 400 gram pouches are easy to Reheat & Serve quickly.
How are Beef Brisket Burnt Ends Packed?
We pack the Brisket Burnt Ends immediately after Smoking & cooling in Clear Recyclable Vacuum Sealed Pouches.
Each pack is then labelled with full Farm to Fork Traceability. The vacuum sealing sucks the meat juices into the Brisket Burnt Ends keeping the meat super moist when cooking. The cutting & packing process ensures that your Beef tastes as good as the day it was cut even after 12 months when stored at -18°c.
The packaging protects the Beef from freezer burn or cross contamination from other foodstuffs when stored in the fridge at home. Keepinging the Brisket in the bag when thawing out or bringing up to room temperature, prevents moisture loss & gives better results when reheating.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our Brisket Burnt Ends.
The clear recyclable packs are made using thinner, stronger materials to help reduce our Carbon Footprint for a Greener Future. We encourage all our customers to recycle responsibly & place any packing into the recycle bins.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future#swf_recycle♻Â
Are Beef Brisket Burnt Ends good value for money?
The Beef Brisket Burnt Ends are a Smoked finished meat, all you need is to reheat them, the generous portions are great value.
When the Burnt Ends are prepared, the expert butchers & Pitmasters make these fully trimmed & Smoked in 400 gram portions perfect for sharing in 15 mins. You can make more Burnt End Portions per pack because of their size & level of trim, giving you “More Meat for Your Money”.Â
Please note that the fat levels & size can vary as they are not a manufactured piece, these are a natural cut.Â
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to all production in Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of a sustainable supply all year round.
Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important, with improved livestock rearing & transport practices, & slaughtering methods, the process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Are Beef Brisket Burnt Ends nutritious?
There is a good level of Protein, Vitamins & Minerals found in high quality Grass Fed Beef. The Burnt Ends are a fatty piece of Beef & should not be eaten as a regular everyday meal.
The Brisket has plenty of intramuscular fat that renders during cooking, there is much of the residual fat juices left in the meat once they are ready to serve. The Beef has plenty of nutrients in it but, the fat juices are not great for you if eaten excessively. These are to be enjoyed as a Smokey Flavoured Treat.
How do you reheat & prepare Beef Brisket Burnt Ends?
Brisket Burnt Ends are easy to Reheat in the oven or on the Barbecue in 15 minutes, it is also simple to reheat these Sous Vide in the bag.
See below information on how to prepare & reheat Beef Brisket Burnt Ends:
- Remove the Burnt Ends from the fridge & leave in the packaging on the side for an hour to get up to room temperature.
- Remove the Burnt Ends from the recyclable plastic pouch (place in recycle bin).Â
- Place the Burnt Ends into silver metal reusable tray.
- Add a little Barbecue Sauce to coat the cubes without too much excess.Â
- Place the tray over direct heat on the Barbecue or in oven (190°c) & stir the cubes until they are slightly burnt.
- The Barbecue Sauce should have now caramelised over the Beef Brisket Burnt Ends.Â
Pro Tip:
Cover the Burnt Ends over & rest for 10 minutes. The resting period allows the beef to come up to temperature & finish cooking, whilst the meat absorbs its natural juices becoming more tender & juicier.
Easy to follow videos on how to cook Brisket Burnt Ends:
- American Burnt Ends by Kosmo Q
- How to remove Brisket Point from Packer Brisket & how to make perfect Burnt Ends.
- How to make Kansas Style Beef Brisket Burnt Ends
- Awesome Burnt Ends Pot Pie Recipe.
- DR BBQ shows how Burnt Ends should be done.
Now, go online & order your meat…. then enjoy 15 minute American Barbecue Burnt Ends.
The Burnt Ends are a great item that will impress your friends & family. This will be something that you will want to repeat at home & not be something you have to wait for when visiting a restaurant. Burnt Ends are one of those cuts that may take some hours but, the results from reheating Proper Smoked Burnt Ends in 15 minutes are so worth the wait! Great food should be shared at home, in a restaurant & online through Social Media.Â
American Barbecue Food Dishes To Try At Home:
- Deep South Barbecued Pork Ribs
- How to Smoke a Pork Butt. This BBQ Pulled Pork Recipe is Delicious!
- Smoked Spatchcock Chicken
- How to Smoke Texas Hot Links with Aaron Franklin
- How To Make Smoked Brisket Made Easy for Beginners
- Crispy Chicken Wings How To BBQ Right
- How to make BRISKET BURNT ENDS EASY and FAST in HALF THE COOK TIME
Sharing your Beef Brisket Burnt Ends on Social Media.
These really have the WoW factor when they are made right, with a little sticky spicy glaze on them, these square cubes of deliciousness are a real treat for family & friends. In America these are a very popular dish & they have Grain Fed Beef that is well suited to make wicked looking Brisket Burnt Ends.
At Sherwood we know great food should be shared with friends & family, as we have a growing online family, we enjoy showing your cooks with Brisket Burnt Ends on Social Media. We are on Instagram, Facebook & Twitter & your pictures, stories, reels, recipes & videos give inspiration to others so that they can improve their home cooking.
Most people don’t know how to make or prepare Brisket Burnt Ends at home, your posts on Social Media showing how to reheat Burnt Ends helps them to see how easy these are for home cooking. To share your cooks & ideas on Facebook we have an interactive Facebook Group, the group is called Sherwood Home Cooking & Barbecue. Join the group for delicious recipes, hints & tips from our online customers.
Join us on Social Media don’t forget to tag us in your posts so we may find them easier. We have our own Hashtags for people to follow, to identify all Social Media posts from our online family using our meat cuts in their home cooked recipes.
Sherwood Foods Hashtags:
#ourbrandisapromise #abrandisapromise #moremeatfym #beefbrisketburntends #burntends
- HOW TO REHEAT & USE BEEF BRISKET BURNT ENDS
- FAQ BRISKET BURNT ENDS
-
Frequently asked questions about Brisket Burnt Ends:
What are Beef Brisket Burnt Ends?
Beef Brisket Burnt Ends are 30mm cubes of Beef Brisket Smoked Low & Slow. These Beef Cubes are soft on the inside & slightly burnt on the outside. These are usually finished in a BBQ Glaze.
What cut of meat do you make Beef Brisket Burnt Ends from?
Beef Burnt Ends are made from the Brisket Points; the top muscle of a full Packer Brisket. As the meat has intramuscular fat & is fibrous becoming very tender, juicy & delicious when Smoked low & slow.
How do you reheat Beef Brisket Burnt Ends?
PLace the Pouch of Beef Brisket Burnt Ends into hot water with the pouch seal at the top. Leave to simmer for 15 minutes & remove from water. Place sealed Pouch on wood board for 5 minutes to rest. Remove from Pouch & cover in BBQ sauce.
How do you store Beef Brisket Burnt Ends?
You can store your Beef Brisket Burnt Ends chilled or frozen in the Recyclable Pouch. Chilled: 2°C for 7 days. Frozen: -18°C for 18 months.
- NUTRITIONAL INFORMATION BEEF BRISKET BURNT ENDS
-
Nutritional values per 100 grams Beef Brisket Burnt Ends:
Energy (K/Cal)Â Â Â Â Â Â Â Â 1494
Energy (KJ)Â Â Â Â Â Â Â Â Â Â Â 356
Fats                 15.0
Saturated Fats       6.20
Fibre                0.0
Carbohydrates       1.80
Sugars              1.10
Protein             53.0
Salt                1.30Ingredients for BBQ Beef Burnt Ends:
Beef Brisket, Salt, maize starch, sugar, garlic powder, dried glucose syrup, spices (contain
MUSTARD), hydrolysed SOYA protein, acid [E330], flavour enhancer [E621], flavouring,
onion powder, herb extracts, colour [E150c], herb, spice extract [CELERY].