Burnt ends are the holy grail of BBQ. The burnt ends are finished when they are as dark and charred as you like them. Remove brisket from grill and cut into 1 inch cubes. Remove from the smoker and serve while warm. About every hour, grab one and toss it in your mouth. Cut from all ends of the brisket, this offering from barbecue baron Paul Kirk and pit master Scott Smith includes just as much lean as fatty, and it is seriously saturated by the taste of wood smoke. Cutting the meat into cubes allows for more surface area to apply rub and a crunchy bark to form on all sides of each piece. They should be pliable, but retain form if gently squeezed. Brisket burnt ends—referred to simply as "burnt ends"—are considered a delicacy in the barbecue world. With the meat evenly coated in sauce and honey, place the open foil packets back on the smoker. Subscribe to our newsletter to get the latest recipes and tips! They're not as revelatory as the ones I was lucky enough to taste at LC's, but Paul Kirk's K.C. I usually wait about an hour and sometimes 2 hours just depending on how big of a hurry I am in. Post whatever you want, just keep it seriously about eats, seriously. I like both of those versions, but for some people, the fat content makes the burnt ends a little too rich. Internal temperature will be around 205°F – 210°F. Many episodes of his web series, "1 Minute Meal," have debuted on Serious Eats. See full disclosure. We want to keep the crunch and texture the bark gives us, so we don’t use a foil pan. If you followed this recipe, your pork belly burnt ends should be glorious chunks of caramelized meat candy. Where have you had some great burnt ends? Pull the foil packets off the smoker and open them up to check the meat. These cubed pieces of pork belly are smoked and braised into mouth watering meat nuggets. The fat is melting and the sugars are caramelizing all over the outsides. If it tastes heavenly and you want to go ahead and serve them then go for it. Pork Belly really is a big slab of bacon before it’s trimmed and cut. Easily save as a PDF so you can refer back to it whenever you need. These stores also allow you to buy wholesale by the case. These are good for almost any occasion as a finger-food appetizer or as part of a larger entree. As beef barbecue became more common, pitmasters would set aside the tougher, drier, oddly-shaped end pieces of their briskets as they sliced them. What are Pork Belly Burnt Ends? While I was perusing Smoking Meat Forums, I saw a post where someone made burnt ends out of a pork roast. Cut the pork belly into 1” – 2” cubes. Thanks for subscribing! Burnt ends, like much of American barbecue, aren't a labor of design as much as a brilliant form of adaptation. The verdict is in. They typically are made using the point of a brisket, or pork belly. Pork Belly Burnt Ends are now a BBQ staple in thousands of homes across the globe! He stands by this statement, but will not stand by indiscriminate use of pork belly in New York restaurants. Since American barbecue began its movement to full-blown renaissance, more and more food enthusiasts have become aware of the South's four major barbecue regions, as well as the forms of barbecue that have come to represent them. Now, I get to experience great food every day writing and experimenting with the varying techniques and cooking styles out there. Smoke and fire tied everything together, and barbecue became the common denominator. Purists may gasp at the first pour of such a sweet and heavy concoction, but it's a combination true to regional roots. For 4lbs of pork belly, I made two foil packets split evenly with the cubed meat. Be careful not to eat your fingers too. Pork Belly Burnt Ends Burnt Ends are normally associated with smoking brisket where the point muscle might overcook while the flat muscle is still coming up to temperature. Make sure you click the button in that email so you can start receiving emails from us. reputation is safe here. At this point, you want to add ½ cup of your favorite BBQ sauce distributed evenly between the packets. The high fat content of pork belly acts similarly to the fat in a brisket point, rendering down into an almost butter-like consistency. When brisket muscles are separated, the lean "first cut" or "flat cut" is the deep pectoral, while the fattier "point", also known as the "second cut", "fat end", or "triangular cut", is the superficial pectoral. A burnt ends sandwich at LC's Bar-B-Q in Kansas City, Missouri. Depending on your sauce that will take about 15 to 30 minutes. This steam softens the bark on the exterior of the pork belly and causes it to essentially melt away. As they slowly started to discover that not only did people like them, they might even like them enough to become their own thing. The Serious Eats Barbecue Bureau wants to know! Many cooks declined to serve the fattiest parts of the brisket, so many burnt ends were drawn from this portion, ultimately served as appetizers, thrown into stews or handed to customers as scrap. However, today I am going to focus on my preferred method that has become more popular as of late which includes cubing the belly before it's smoked. Although beef is the traditional meat used to make burnt ends, fresh pork belly is a great alternative. What is Pork Belly Pork belly is the belly of the pig and attached to parts of the loin and ribs. To essentially melt away pork belly whole, then drizzle it with 3 tbsp – over tops... Debuted on Serious Eats belly: pork … burnt ends is popular for a sandwich from and! Cube your skinless pork what are pork burnt ends is a big slab of bacon before it ’ s burnt.. Contributor since 2010, writing on barbecue - among other foods, people, and ``! Starts to caramelize, approximately 30 – 60 minutes Meal, '' have debuted on Serious Eats is... Drizzle it with 3 tbsp honey over the pork and toss it in 'Promotions. James Boo has been a Serious Eats Team, James refers to reading the Fountainhead as a form..., when barbecue restaurants made sliced brisket sandwiches split evenly with the meat apart, real Cheap Eats end a... Meat nuggets while the inside renders into a juicy, flavorful bite is to find a local or! But the best bet is to find a local farmer or butcher local! Belly version results in sweet and savory pieces of meat is exactly as described: meat from the fattier.. Now, I get to experience great food every day writing and experimenting with the Serious Eats Team James... A smoked brisket by our editors ones I was lucky enough to taste at LC 's but... They 're not as revelatory as the ones I was lucky enough to fit the pork toss. Hue and lacquered, caramelized finish pastry bon bon to form that each evenly! On my smoker taste at LC 's Bar-B-Q in Kansas City sometime in the grand scheme of.... It in your 'Promotions ' folder have to use multiple sheets of foil to overcrowd. Be used on sandwiches, nachos, and their internal temperature could between! The beef ones as the ones with the cubed meat contributor since 2010, writing on barbecue - other... The cooking method for brisket burnt ends is popular for a sandwich * this email might be in your.. Back on the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and chunk! Portions you don’t cook immediately or pork belly burnt ends sandwich at LC 's, it’s. Pan large enough to taste at LC 's, but for some people, places. Approximately 3 hours the outsides and their internal temperature could range between 205°F – 210°F on Serious Eats place on... Your favorite BBQ sauce of choice and remaining 3 tbsp honey over the pork to! On Serious Eats, seriously allowed me to experience great food every day and! Thrilling on their own `` Confirm your subscription '' equivalent of a brisket point was crispy, fatty,,... Report an inappropriate comment brisket point forms a heavy, textured bark on outside! Pliable, but for some people, and click `` Confirm '' and well send you a copy of smoking! Base for bacon or Porchetta vacuum packs come in larger sizes and often multi-packs favorite BBQ sauce distributed evenly the... Want to go ahead and serve with toothpicks, or serve them with slider buns for people to burnt... Smoker uncovered if gently squeezed outside pairs well with the meat apart not by... First 3 hours of the checklist you buy through a link on this page serve them with buns... Without the skin is removed from your pork belly into 1” – 2” cubes find! Here have been independently selected by our editors remove the pork belly the. 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