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Grid Iron Meat

Brisket Burnt Ends on the Kamado Grill

INGREDIENTS
  • 3kg point end of brisket
  • For the Rub:
    • 2 tablespoons coarse black pepper
    • 1 tablespoon sea salt
    • 1 tablespoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon cayenne pepper (optional, for heat)
METHOD

1. Prepare the Brisket:

  • Apply the rub generously over the entire surface of the brisket point, massaging it into the meat. Let it sit at room temperature while you prepare the grill.

2. Preheat the Kamado Grill:

  • Set up your Kamado Grill for indirect cooking by placing the deflector plates. Preheat to a stable temperature of 120°C. For added smoke flavour, consider adding a couple of wood chunks to your charcoal.

3. Smoke the Brisket:

  • Place the brisket point fat side up on the grill grate. Close the lid and smoke until the internal temperature of the meat reaches about 88°C, which could take around 4-5 hours. Keep the grill temperature steady at 120°C.

4. Create the Burnt Ends:

  • Remove the brisket from the grill and let it rest for about 10 minutes. Then, cut the brisket point into cubes.
  • Place the cubes in a cast iron pan or suitable tin. If desired, toss them lightly with additional BBQ sauce or a mix of your rub and a bit of beef stock to keep them moist.

5. Finish the Burnt Ends:

  • Return the pan with the cubed brisket to the grill. Increase the temperature to 150°C. Cook the cubes for another 1-2 hours, stirring occasionally, until they are well caramelised and tender.

6. Serve:

  • The burnt ends are ready when they are sticky, caramelised, and melt-in-your-mouth tender. Serve immediately with your favourite sides, such as coleslaw, baked beans, or mac and cheese.

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Native Breed Beef – Brisket – Point End – 3kg

This is an aged half brisket, point end, from North Yorkshire, grass fed, native breed beef.

We’ve found that the natural muscle fat in native breed brisket is great for a long and slow cook. The point end usually has two muscles but is mostly made up of the point muscle. There will be some flat muscle in there too depending on the size of the whole brisket.

The point end is great for “burnt ends” and has a layer of fat running between the two muscles.

If you’d like to discuss the cut or the preparation, please get in touch before you order and we’ll be more than happy to help.

The flat end cut is also available if you’re looking to have something simpler to carve or a whole brisket for a family BBQ.

£66.00

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Classic Sides for Burnt Ends

Brisket burnt ends, with their rich, smoky flavor and tender texture, pair wonderfully with a variety of classic sides that balance the meal and add contrasting textures and flavours. Here are some classic sides that are commonly served with brisket burnt ends:

  1. Coleslaw: A crunchy, tangy coleslaw cuts through the richness of the meat, providing a refreshing contrast.
  2. Baked Beans: Smoky, sweet, and a bit tangy, baked beans are a hearty side that complements the deep flavours of the BBQ.
  3. Macaroni and Cheese: Creamy and comforting, mac and cheese adds a rich, cheesy element that's always a crowd-pleaser.
  4. Cornbread: Slightly sweet with a moist interior, cornbread is perfect for sopping up any extra sauce and balancing the savoury brisket.
  5. Potato Salad: A creamy or vinegar-based potato salad offers a cool, creamy texture and a mild flavor that pairs well with the smoky meat.
  6. Green Beans: Sautéed or steamed green beans, seasoned simply with garlic and a touch of olive oil, add a fresh, crisp component to the meal.
  7. Collard Greens: Slow-cooked collard greens, often flavoured with bacon or ham hocks, bring a Southern touch with their savoury, earthy taste.
  8. Corn on the Cob: Grilled or boiled corn on the cob, especially when slathered in butter and sprinkled with salt, provides a sweet and juicy side that's especially good in the summer.
  9. Pickles and Pickled Onions: The acidity and crunch of pickles or pickled onions offer a sharp contrast that can refresh your palate between bites of meat.
  10. Fried Okra: Crispy on the outside and tender on the inside, fried okra is a beloved Southern side that adds a unique texture to the plate.

These classic sides not only complement the flavours of brisket burnt ends but also round out the meal, offering a variety of tastes and textures that enhance the overall dining experience.

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Pairings

Beers

  • Porter or Stout: These dark beers have roasted malt flavours that mirror the smokiness of the meat, creating a harmonious pairing.
  • American Pale Ale: The hoppy bitterness of a pale ale can cut through the richness of the brisket, refreshing the palate.
  • Amber Ale: Its balance of malt and hops, along with caramel notes, pairs well with the sweet and savoury aspects of the burnt ends.

Wines

  • Zinfandel: A full-bodied Zinfandel with its fruity, often spicy notes, stands up well to the bold flavours of barbecue.
  • Shiraz/Syrah: Offers dark fruit flavours and peppery notes that complement the smokiness and spice of the brisket burnt ends.
  • Malbec: Known for its dark fruit flavours and smoky finish, Malbec can match the intensity of the barbecue without overwhelming it.

Whiskey

  • Bourbon: Its sweet, vanilla, and oak flavours can enhance the caramelized exterior of the burnt ends, making for a rich, indulgent pairing.
  • Rye Whiskey: The spicy and fruity notes of a good rye can add an interesting contrast to the deep flavours of the meat.

Non-Alcoholic Options

  • Iced Tea: Sweetened or unsweetened, iced tea provides a refreshing counterpoint to the heaviness of the dish.
  • Lemonade: The acidity and sweetness of lemonade can cut through the fat and complement the smokiness of the brisket.
  • Sparkling Water: For a simple palate cleanser, sparkling water with a squeeze of lemon or lime refreshes without competing with the flavours of the barbecue.

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