Want To Make Beef Brisket Burnt Ends? This (2Kg*) Brisket Point Is Perfect For Delicious Candy Cubes 🐂

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 have created the juicy “Brisket Points” just so you can make your own Burnt Ends. Our signature Beef Brisket Points to make Beef Brisket Burnt Ends are approximately 1.6 – 2.3 kilos each. Vacuum sealed in our Freezer Friendly Recyclable Pouches.

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. To make Beef Brisket Burnt Ends you cook the piece slow for 6 hours at about 105°c, then glaze & burn the outside to give the familiar Burnt Ends Look. You can make these for a small amount of money, on the Barbecue or in the oven at home, without having to travel to a good Barbecue restaurant & part with next month’s mortgage!

What are Beef Brisket Burnt Ends?

The clue is in the name; these are 30mm cubes of Beef Brisket cooked Low & Slow, then finished 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, with the final stage to make them a little crispy on the outside.

How do we make the Brisket Point for the 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. 

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 two people don’t want to be eating Brisket for a week…. just to make Brisket Burnt Ends.

How are Brisket Points for Burnt Ends Packed?

We pack the Brisket Points immediately after cutting in Clear Recyclable Vacuum Sealed Pouches, 1 piece per pack. These are “Blast Frozen” to -18°c in a few hours.

The Brisket Points are only handled twice in production; once when cut, & again when placed into the pouch. The automated system vacuum seals the bags, these are then heat shrunk for a tighter fit around the meat, each pack is then labelled with full Farm to Fork Traceability. These have a full 2 year shelf life once frozen.

All our Beef is chilled to only a few degrees above freezing before any cutting. This reduces the promotion of extra bacteria growth, it also slows the loss of natural meat juices from the Beef Brisket. The vacuum sealing sucks the meat juices into the Brisket Points 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 2 years 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 Smoking.

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 Beef Points for 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♻ 

Are Beef Brisket Points for Burnt Ends good value for money?

The Beef Brisket for Burnt Ends are 95% ready trimmed, completely boneless with little waste on them, this makes your Brisket Burnt Ends better value for money.

When we prepare the Brisket Point, our expert butchers make these as close as possible to a Ready To Cook Piece. We aim to reduce the amount of trimming you need to do at home, bringing your raw meat weight closer to the cooking weight. You will always get weight loss during the cook as the fat renders down & it loses some natural juices. You can make more Burnt End Portions per piece with our Brisket Points because of their size & level of trim, giving you “More Meat for Your Money”. 

Please note that the fat levels & size can vary as they are not a manufactured piece, these are a natural cut. 

We produce our Brisket Points for Burnt Ends as a wholesale meat cut, & create over 1000 portions per week. The efficient cutting & packing rooms are powered by Green Energy, with all cutting & packing done at high speed. The large volume purchasing of cattle & making the meat directly at the slaughterhouse, saves on transport & handling costs. All these reduced costs are reflected in our cheaper price per kilo for your Beef to make Burnt Ends.

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 cook & prepare Brisket Points to make Beef Brisket Burnt Ends?

Brisket Burnt Ends are made from the Point End Muscle & Smoked Low & Slow to start with, then finished on high heat to get slightly burnt.

See below information on how to prepare & cook Beef Brisket Burnt Ends:

• Remove the Brisket Point from the fridge & leave in the packaging on the side for a few hours to get up to room temperature.
• Remove the plastic pouch (place in recycle bin) from the Brisket Point & pat dry with paper towel.
• Season all over the Point, making sure to rub well into the meat.
• Place the Brisket Point over indirect heat, 110°c, add wood chunks to your BBQ, it’ll give the meat an extra Smokey flavour.
• Once the internal temperature of 90°c has been reached, pull your meat off the Smoker.
• Double wrap the Point & let it rest for around an hour.
• Unwrap the Brisket Point & cube up into 30mm pieces & place into silver reusable tray.
• Add a little Barbecue Rub to the cubes, mixing thoroughly. Once mixed add enough Barbecue Sauce to coat the cubes without too much excess. 
• Place the tray over direct heat on the Barbecue & stir the cubes until they are slightly burnt.
• The Barbecue Sauce should have now caramelised, turning the cubes into Beef Brisket Burnt Ends. 

Pro Tip:

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 Brisket Burnt Ends
• Awesome Burnt Ends Pot Pie Recipe.
• DR BBQ shows how Burnt Ends should be done.

The videos should wet your appetite for making Kansas Style Brisket Burnt Ends at home. Most of the how to make Brisket Burnt Ends videos above are using Grain Fed Beef, this has more intramuscular fat than Grass Fed Beef, you don’t need to trim as much fat off the Point Muscle.

Now, go online & order your meat…. then enjoy making  American Barbecue Burnt Ends.

The Burnt Ends are a great item to cook 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 are so worth the wait! Great food should be shared at home, in a restaurant & online through Social Media. 

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 definitely worth making at home 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 making Burnt Ends helps them learn the Pro Tips of low & slow 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