Beef Brisket Burnt Ends are one of those dishes you hear great things about, but are unsure what to buy & how to make them. A traditional part of Kansas City barbecue, Beef Brisket Burnt Ends are cubes of beef or pork that are cooked low n’ slow to start, then finished on a high heat to burn the outside of them to caramelise the crust. Most people will have to buy a Whole Packer Brisket to make the familiar slices of Brisket, then remove the top part of the brisket to specifically make the Brisket Burnt Ends.
We understand that two people don’t want to be eating Brisket for a week…. just to get the burnt ends part. We have our expert butchers creating the piece of the Brisket just for the Burnt Ends, only from the correct grade cattle for this. The selection of the beef is very important for this, as most would be looking at more expensive grain-fed beef because it has more intermuscular fat to keep the beef moist during the cook.
Our signature Beef Brisket Burnt Ends are approximately 1.6-2 kilos each & we have removed them from the top of a whole packer brisket. Once removed our butchers then trim a little of the excess fat cap & turn it over to remove most of the crescent moon fat from inside. Once this is done, you are left with a piece that has enough fat to keep it moist during a “low n’ slow” cook, & a dish that will have all the delicious flavour that you would expect from our Irish Beef.
The texture of Beef Brisket is a little course & gives best results through cooking for longer periods, this then makes it very tender to chew & easy to slice. Making Beef Brisket Burnt Ends is to cook the piece slow for 6 hours to about 210 deg, then glaze & burn the outside to give the familiar Burnt Ends Look. You can make these for a small amount of money, on the BBQ or in the oven at home, without having to travel to a good BBQ restaurant & part with next month’s mortgage!
We pack these as single pieces & in doubles to offer those who are buying a little more with a little discount on them. We pack these in our clear recyclable pouches straight from cutting to preserve al the natural moisture & flavour to give you the best piece possible when delivered to your door. The vacuum sealing process sucks the juices back into the meat & holds the shape whilst giving extended shelf life for a better experience when cooking at home.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. 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 not only to the livestock but to the results it brings to the table. All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us the wonderful opportunity to create & share our consistent “restaurant quality” tasty products. All our production facilities are BRC Approved & we are always using local herds.
Beef Brisket Burnt ends have been around for many years & are now being picked up on the BBQ scene in Europe as something special. We are now supplying these into restaurants in more countries, & they are educating their customers to try something new on the menu.
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 definitely worth making at home for family & friends. Enjoy our Irish Grass-fed Beef. Don’t forget to tag us in your social media posts. #abrandisapromise
How to cook Beef Brisket Burnt Ends
