I Love Grilling Meat July 2019
July 2019
MEAT Insider
BURNT ENDS Challenge
The Summer of Burnt Ends! Brisket and Pork Belly Burnt Ends
This month, we’re talking burnt ends — brisket and pork!
Let’s start with the brisket burnt ends. When I make burnt ends, I start with a whole beef packer. I like to trim it myself and normally start by trimming away the hard fat on the skin side of the packer. That top layer can be tough. Once the hard fat is cut, you want to trim the soft fat layer — but not all of it. You want to leave about a quarter of an inch behind. Fat is flavor, and you’ll want this during cooking and for the final product! As you prep the meat after trimming the fat, you can separate the point from the flat. Look at the grain and see where it leads to the fat layer on the point. Run a fillet knife over the fat line until you get from the point to the flat. This will help you get roughly the same thickness all the way back to create one big, flat portion. Once you pull back on the point, you should see more fat and you may also see some connective tissue. You can cut this out. Then, you’re ready to get going! Once your meat is prepped, get your smoker or grill ready. When I’m getting ready to smoke brisket and burnt ends, I go for a pecan or cherry wood. These earthy kinds of wood go well with brisket, which already has a mild, earthy flavor. With your wood picked out, bring your smoker up to 220 F. There are different temperatures to keep in mind. When the brisket reaches an internal temp of 170–185 F, take it out of the smoker. At this point, you can cube it up (about 1 1/2 to 2-inch cubes). Place the cubes back on the grates for about 45–60 minutes longer to let some of the fat render. This is when you’ll want to keep a close eye on it. You can also take your brisket up to 190 F — that is, if you didn’t cube it or only cubed part of it. Anything you didn’t cube, well, you take that the rest of the way to 190 F, which is the perfect finishing temp for slicing.
can also add some sauce (not too much!) for some extra caramelization — or you can hold the sauce for the end and use it for dipping (or both). It’s up to you. You want to bring the burnt ends up to 200 F. Pull ’em and serve ’em! This approach to burnt ends has never failed me, and the end result is fall-apart, melt-in-your-mouth goodness. Now, pork belly burnt ends are a little different when it comes to smoking. If you’re new to burnt ends, pork belly can be the way to go. Pork belly tends to be more forgiving than brisket, and it’s a little easier to work with. You can even ask your butcher to cube up some pork belly to practice on. Of course, both pork belly and brisket can be forgiving if you don’t walk away from the smoker!
Coming back to the burnt ends, when you see the edges of the cubes crisping up, take them off the grate and place them in a foil pan. You
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... continued from Cover As I’m getting ready to smoke pork belly burnt ends, I like to wrap the belly in butcher paper and set it in the freezer for about 45 minutes. This makes it easier to trim some of the fat. I usually trim most of the fat, leaving behind about a 1/8-inch layer of fat. Once the fat is trimmed, if it’s still chilled, this is a good time to cube up the belly. If you’re going to take your pork belly straight to the grates, you’ll want to make sure you cube them up large enough that they won’t fall through as they cook. They will shrink during smoking. You’re usually pretty safe at 1 1/2–2 inches, like the brisket burnt ends. As for your smoker or grill, you want to bring it up to 225 F. I find that maple or a fruit wood really enhances the sweeter flavor of the pork belly. It’s a good complement! Then, once the smoker is ready to go, it’s all about keeping things low and slow. You don’t want to go over that 225 F. When you take your pork belly cubes to the grate (after you’ve seasoned them to your liking), be sure to place them over indirect heat. If you put them directly over the heat, or too close, you’re likely to start a fire. Pork fat is very flammable, and once one burnt end catches fire, the fire will spread to another! My advice is to keep a spritz bottle full of water on hand to douse any flames that may come.
After that, remove the meat from the grates and toss in a foil pan with a little of your favorite sauce (again, not too much, but just enough to get a nice caramelization going). Put the pan back in the smoker and let them continue to cook for another hour or so. At 200–205 F, the pork belly burnt ends are done. You can add some more sauce if you want or put some sauce on the side for dipping. Either way, you’re going to put a smile on a lot of people’s faces with these! Burnt ends are great on sandwiches. I grab myself a hoagie roll, put on some sweet and sour coleslaw (you can use your favorite kind of coleslaw, but I find that the sweet and sour coleslaw goes will with the burnt ends), and top the slaw with the burnt ends and some sauce. Or you can also make an au jus with the drippings. Or a gravy. One example is red-eye gravy. I add two cups of coffee to the drippings, mix in some corn starch, and simmer it in a pan until it thickens. Put over mashed potatoes, over your burnt-end sandwich, or right over the burnt ends! Brisket or pork belly — no matter what meat you choose, you’re going to end up with a lot of happy people. These methods were passed down from my pappy and grandpappy, and now I’m passing them on to you! Enjoy! –Danny McTurnan 6. Once it reaches 170–185 F, take the brisket out of the smoker and separate the point of the meat from the flat. Wrap the flat in foil or butcher paper and bring it up to 190 F for slicing. If you do wrap it in foil or butcher paper for slicing, when you pull it off the smoker to cool, be sure to poke holes in the foil/paper so steam can escape. This helps prevent the bark from getting soggy. 7. When the point hits an internal temp of 170–185 F, take it out of the smoker, cube it up, coat any visible fat and meat on your cubes with reserved rub, and throw it in a foil pan for another 45–60 minutes to allow the fat to render. 8. When you see the fat rendering and the cubes crisping up, add sauce to the pan and mix with brisket. Add just enough to coat the meat. 9. Return the burnt ends to the smoker and continue cooking until the sauce you added begins to caramelize to your liking, roughly 30-60 minutes, if you’re using a good instant read thermometer then you’re looking for an internal meat temperature of 200F. Remove the pan of burnt ends from the smoker, and let it sit for 10–20 minutes then serve. 5. Smoke the meat until it reaches an internal temp of 170–185 F in the flat part of the brisket (it takes about 1 hour per pound). Watch the temp carefully.
As your pork belly cubes crisp up, turn them from one side to another for more even crispness. You’ll be doing this for about 2 1/2 hours.
Dan’s Brisket Burnt Ends
Ingredients
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1 cup brown sugar
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6 tbsp black pepper
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1 cup granulated cane sugar
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2 tbsp ground cumin
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3 tbsp garlic powder
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1/4 cup salt
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Onion powder, to taste
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1/3 cup chili powder
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Cayenne pepper, to taste
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1/4 cup paprika
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1 12-pound whole packer
Directions 1. Mix the brown sugar, cane sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder, and cayenne pepper in a bowl. Set aside. 2. Trim the hard fat from the brisket, then trim the soft fat to roughly 1/2 inch. 3. Prep your smoker or a grill. You want to bring your smoker temperature to 220 F. I recommend wood such as pecan or cherry for the smoke flavor. 4. As your smoker comes to temp, coat all sides of the brisket with the rub (keep any leftover rub for later!).
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Dan ’ s Pork Belly Burnt Ends
Ingredients
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1 whole pork belly (skinless and fat trimmed)
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1/4 cup smoked paprika
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1 tsp cinnamon
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1/2 tsp cloves
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1/4 cup brown sugar
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2 tbsp Tony’s Creole Seasoning
Directions 1. Start with your pork belly and trim any excess fat. Then slice it into 1 1/2 to 2-inch cubes. (Note: for best results and easier slicing, place the belly in the freezer for 45 minutes before you trim and slice.) 2. Mix seasonings together in a bowl (or bag or closed container). Once mixed, toss in cubes to evenly coat. Now they’re ready to hit the grates! 3. Get your smoker or grill ready (maple or fruit woods are good options for pork belly). You’re going to want to go low and slow at 225 F for 2 1/2 hours. Don’t forget to keep a spritz bottle of water handy in case of pork fat flame-ups!
4. After 2 1/2 hours, take the cubes off the grill and place them into a foil pan and add your favorite sauce. You want just enough sauce for a nice caramelization — you don’t want to drown them in sauce! Cook in the pan for an additional 60–90 minutes or until you get the caramelization you desire. If you’re using a good instant read thermometer then you’re looking for an internal meat temperature of 200-205F. 5. When you’ve hit 200 F and they look caramelized, you’re done! Serve them up and hope your guests don’t get to all of them before you do!
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1180 N. Town Center Dr. Suite 100 Las Vegas, NV 89144
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The Summer of Burnt Ends
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Dan’s Brisket Burnt Ends
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Dan’s Pork Belly Burnt Ends
Grill Giveaway and Live Session Dates
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GRILL Giveaway
“Ask a PRO” LIVE Sessions • LIVE“Ask a PRO” Session No. 1 TOPIC: Brisket Burnt Ends Sunday, July 14, 2019 5 p.m. Central Standard Time • LIVE“Ask a PRO” Session No. 2 TOPIC: Pork Belly Burnt Ends Sunday, July 28, 2019 5 p.m. Central Standard Time Go to gsa.life/2019july for instructions on how to access these LIVE sessions.
BURNT ENDS Challenge
Are you ready to put your grilling and smoking skills to the test? Take the Burnt Ends Challenge and you could WIN up to $500 in grilling and meat-smoking prizes! Wanna knowmore? Head over to gsa.life/2019july for all the details on how to enter. Good luck, and we look forward to seeing what you cook up!
Classic Pit Barrel Smoker gsa.life/2019july
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