Corned Beef Burnt Ends – Be taught to Smoke Meat with Jeff Phillips

October 5, 2022

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These corned beef burnt ends are one more chapter in my quest for probably the most wonderful smoked burnt ends.

By the best way, you possibly can see all of my smoked burnt finish recipes right here.

I had this massive corned beef brisket flat left over from this previous St. Patricks Day and felt prefer it was time to thaw it out and make one thing nice out of it.

The time is now and you’re the lucky recipient of my creation!

Prep Time: quarter-hour
Prepare dinner Time: 8 hours*
Smoker Temp: 250°F (116°C) to 275°F (135°C)
Meat End Temp: 195°F (85°C) to 200°F (93°C)
Really helpful Wooden: Maple + Cherry

*thickness will decide whole cook dinner time

Gear & Provides

Pan with a Rack

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Indicators by Thermoworks

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Burnt ends began out being cubed up brisket level as a result of it was fatty and wanted extra time within the warmth to render and get all good and crispy.

Through the years, I and numerous others have tried the identical course of on varied cuts of meat.

The meat is cooked, cubed up, then typically coated with extra rub and sauce and cooked at very excessive warmth till crispy, tender and barely blackened.

We’ll do that similar course of to create corned beef burnt ends that may completely soften in your mouth!

Right here’s all of my varied burnt finish recipes

Easy methods to Make Corned Beef Burnt Ends

Let’s face it.. corned beef is salty and that’s the desired taste for most individuals. Having stated that, in order for you one thing rather less salty, it’s straightforward to take away a few of that.

Place the corned beef down right into a container of chilly clear water and let it soak for a number of hours. The salt will slowly transfer out of the meat and into the water.

The longer you soak, the extra salt is eliminated. I like to recommend beginning with 2-4 hours after which you possibly can slice off just a little piece, fry it up and see if it’s the place you need it.

If not, soak it for one more couple of hours.

When it tastes excellent, you possibly can transfer on with this recipe.

Tip, making your personal corned beef is a superb thought if you happen to don’t like them overly salty. My recipe is quite a bit much less salty than store-bought and it’s fairly straightforward to do though it does take about 10 days of soaking within the fridge.

Right here’s the recipe for making your personal corned beef if that pursuits you.

This can be apparent, however whereas a seasoning must be added to provide that corned beef burnt ends some good taste, it must be tremendous low in salt.

I take advantage of my Texas model rub (Buy method right here | Buy bottled rub) for this as it’s actually low in salt however when you have one thing completely different, that’s high-quality too.

I take advantage of spicy brown mustard as a binder and to provide it just a little horseradish taste as a result of that goes nice with corned beef burnt ends!

Lay the corned beef fats aspect down right into a pan with a rack.

Rub the mustard all around the high and sides of the meat. You don’t actually need to fret concerning the fats aspect.

Sprinkle Texas model rub (Buy method right here | Buy bottled rub) or equal onto the highest and sides of the corned beef brisket and let it sit there whilst you go get the smoker fired up.

You need to use any smoker for this and it’ll work high-quality. I opted to make use of a pellet smoker since I used to be busy, busy, busy that day and wanted to do different stuff whereas this cooked.

Setup the smoker for cooking at about 250°F (121°C) to 275°F (135°C) and in case your smoker makes use of a water pan, fill it up for some good humidity.

Be aware: if you happen to’re utilizing a pellet smoker, you could have a few choices to be sure to get loads of smoke on this factor:

Begin off cooking within the particular smoke setting and depart it on that for the primary hour earlier than turning it as much as 250°F (121°C).
Use a smoke tube to use plenty of smoke and simply let the pellet smoker present the warmth.

I used the smoke tube choice.. and if you happen to’re a pellet smoker person and never utilizing a smoke tube, you’re lacking out.

Easy methods to Use a Smoke Tube

Fill the tube with pellets
Gentle one finish with an enormous propane torch.
As soon as it’s burning actual good, set it within the pellet.
Be certain that it has entry to just a little air so as to proceed smoldering.

As soon as the smoker is as much as temperature and you’ve got some good smoke flowing, it’s time to place the meat on the smoker so we will make some corned beef burnt ends!

Place the corned beef brisket on the smoker grate or you need to use a pan with a rack like I did. This works nice, permits loads of smoke to get to it and retains your smoker cleaner.

Let that factor cook dinner for about 5 or 6 hours or till it reaches 160°F (71°C) inner temperature.

I used the Indicators by ThermoWorks to maintain tabs on the temperature however it’s also possible to use a Thermapen or different instant-read thermometer if you happen to choose.

When the meat reaches an inner temperature of 160°F (71°C), place it in a half-size foil pan coated with foil or you possibly can wrap it in foil.

Butcher paper would additionally work nice.

Some folks pour beer or apple juice down within the pan or foil to offer extra steam. I opted to simply hold it easy and never add something.

When the corned beef brisket reaches 195°F (91°C) to 200°F (93°C) it’s time to dice it up. Be certain that it’s good and tender and convey it into the home for this operation.

Pour the rendered brisket juice right into a separate container or jar if potential.

Be aware: My corned beef brisket was HUGE at about 8 lbs and it was pretty thick.

I sliced mine up throughout the grain and about 1-inch thick.

I then laid the slices flat and minimize them in half lengthwise then additional into items 1-inch vast.

In case your corned beef is just not very thick, you might not have to chop the items in half earlier than you dice it up.

Place the cubes right into a foil pan and pour a couple of cup of that rendered brisket juice excessive and stir to coat.

On this step is the place the cubes of corned beef get reworked into corned beef burnt ends.

Corned beef burnt ends ought to find yourself with plenty of browning and crispy bits across the edges.. you’ll want actually excessive warmth for this.

I cranked the pellet smoker as much as HI and let it rise up to 600°F for optimum “burnage”.

I additionally stirred them about each 20 minutes to get uniform “burnage”.

Moreover, I poured honey mustard dressing on the corned beef burnt ends a few occasions throughout this final step to provide them extra mustard taste and just a little one thing to assist with the crispiness.

You may also simply use extra of the brisket juice to maintain them moist if you happen to choose.

The corned beef burnt ends are completed when they’re as crispy, blackened and excellent as you want them.

Convey them in and serve instantly as appetizers, with sauerkraut or on hoagie buns with sauerkraut.

The choices are limitless.

Get pleasure from!

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