HIT BY SPIKES Posted December 5, 2023 Share Posted December 5, 2023 I was at Arthur Bryant’s in 2008 for the Bills game (we won) and was thinking of attempting to duplicate their Burnt Ends Recipe for Sunday’s game. https://www.arthurbryantsbbq.com/ Any tips or suggestions? https://heygrillhey.com/bbq-brisket-burnt-ends/ https://www.foodnetwork.com/recipes/kansas-city-style-burnt-ends-recipe-1920773 2 1 Quote Link to comment Share on other sites More sharing options...
Bferra13 Posted December 5, 2023 Share Posted December 5, 2023 I learned a lot of my BBQ skills from this dude. But there's a bazillion options out there to learn from. Matt is good though. 4 Quote Link to comment Share on other sites More sharing options...
Buffalo Junction Posted December 5, 2023 Share Posted December 5, 2023 3 minutes ago, Bferra13 said: I learned a lot of my BBQ skills from this dude. But there's a bazillion options out there to learn from. Matt is good though. Definitely a great starting point 2 Quote Link to comment Share on other sites More sharing options...
HIT BY SPIKES Posted December 5, 2023 Author Share Posted December 5, 2023 Thank you gentlemen Quote Link to comment Share on other sites More sharing options...
HIT BY SPIKES Posted December 6, 2023 Author Share Posted December 6, 2023 Not sure I want to smoke a whole brisket. Quote Link to comment Share on other sites More sharing options...
bkep32 Posted December 6, 2023 Share Posted December 6, 2023 Cheat and use pork belly for burnt ends 1 Quote Link to comment Share on other sites More sharing options...
yall Posted December 6, 2023 Share Posted December 6, 2023 Burnt ends have always been a little too fatty for my taste. Although I like where your head's at. Maybe I'll do some ribs. 1 Quote Link to comment Share on other sites More sharing options...
peterpan Posted December 6, 2023 Share Posted December 6, 2023 It’s impossible to smoke a good brisket your first time. Takes a ton of practice to get the feel of it. it varies by pit but, at least an hour per pound is what mine takes. By far the best method I have found is the foil boat. One key is the collect all your fat trimmings and smoke them in a separate pan. When you wrap it the boat, pour the melted fat all over the brisket and let it soak. 2 Quote Link to comment Share on other sites More sharing options...
HIT BY SPIKES Posted December 6, 2023 Author Share Posted December 6, 2023 2 hours ago, bkep32 said: Cheat and use pork belly for burnt ends Excellent idea. Readily available at discounted prices at my local grocery and much smaller. Thank you. 1 Quote Link to comment Share on other sites More sharing options...
frostbitmic Posted December 6, 2023 Share Posted December 6, 2023 Bison Burgers ... That's what Buffalo Bill would have in Kansas City. I'll probably get lazy and have a pizza delivered... I think Buffalo Bill would approve. 2 Quote Link to comment Share on other sites More sharing options...
HOUSE Posted December 7, 2023 Share Posted December 7, 2023 Green potatoes Quote Link to comment Share on other sites More sharing options...
stinky finger Posted December 7, 2023 Share Posted December 7, 2023 I'm smoking a big, fat spliff. Than raid the fridge. 1 1 1 Quote Link to comment Share on other sites More sharing options...
TheFunPolice Posted December 7, 2023 Share Posted December 7, 2023 (edited) I'm hesitant to add my two cents after all the puke emojis and thumbs down I got in the cheese steak thread, but I learned an awesome recipe out of it so I'll reciprocate here. Brisket is amazing, of course. But crazy expensive, and it can take a really long time. It's still the king, but the below procedure is a great 2nd place, especially if you don't have a huge crew to feed and don't want to smoke a whole brisket. A FANTASTIC alternative (and one that we will be making Sunday) is to smoke a good quality thick cut chuck roast. We get our at Wegmans, usually in the 3.5-4 lb range. The biggest one you can find. You don't want small/thin because it could dry out on you before it's really tender. Season heavily and put into a moderate temperature smoker. The key is to very slowly bring it to 175 (ish) degrees in the smoker, then wrap tightly in foil and put in a 200 degree oven for a couple of hours (or just use the smoker itself as the oven) until juicy and tender. Be sure not to let it go too far to where it becomes like pulled pork (although it will still taste great that way too). We just prefer being able to slice it. When ready, slice and serve however you enjoy brisket. We love making sandwiches out of it on toasted Costanzo rolls and using homemade BBQ sauce (white or red). Extremely flavorful, tender, and juicy due to the fat content of chuck roast. Great for a few people, doesn't take more than 5-6 hours total, and is cheaper than brisket, although not "cheap" per se. Edited December 7, 2023 by TheFunPolice 4 Quote Link to comment Share on other sites More sharing options...
BullBuchanan Posted December 7, 2023 Share Posted December 7, 2023 On 12/6/2023 at 8:12 AM, HIT BY SPIKES said: Excellent idea. Readily available at discounted prices at my local grocery and much smaller. Thank you. You can also use chuck. 1 Quote Link to comment Share on other sites More sharing options...
Big Turk Posted December 7, 2023 Share Posted December 7, 2023 Went to Q39 in KC for Barbecuq when I was there...best Q I ever had... Ironically our waiter was trying to push their new chicken wings on me pretty hard until I laughed and told him I was from Buffalo so that is probably not going to work out too well for him. 😂 3 1 Quote Link to comment Share on other sites More sharing options...
Jerry Jabber Posted December 7, 2023 Share Posted December 7, 2023 While in KC this year, we went to Joe’s BBQ (on Food Network and recommended by the locals) had their burnt ends and brisket…I’m still thinking about how delicious it was! 3 Quote Link to comment Share on other sites More sharing options...
Buffalo716 Posted December 7, 2023 Share Posted December 7, 2023 2 hours ago, Big Turk said: Went to Q39 in KC for Barbecuq when I was there...best Q I ever had... Ironically our waiter was trying to push their new chicken wings on me pretty hard until I laughed and told him I was from Buffalo so that is probably not going to work out too well for him. 😂 Smoked chicken wings can actually be really good I would certainly think a top barbecue joint like q39 would know how to smoke chicken wings properly 2 Quote Link to comment Share on other sites More sharing options...
hondo in seattle Posted December 8, 2023 Share Posted December 8, 2023 (edited) 5 hours ago, Jerry Jabber said: While in KC this year, we went to Joe’s BBQ (on Food Network and recommended by the locals) had their burnt ends and brisket…I’m still thinking about how delicious it was! Joe's is a national treasure. And affordably priced. I've been to maybe a dozen BBQ places in KC. My favorite burnt ends were at Q39. Amazing. Edited December 8, 2023 by hondo in seattle 3 Quote Link to comment Share on other sites More sharing options...
Buffalo716 Posted December 8, 2023 Share Posted December 8, 2023 2 minutes ago, hondo in seattle said: Joe's is a national treasure. And affordably priced. I've been to maybe a dozen BBQ places in KC. My favorite burnt ends were at Q39. Amazing. I also have been to Joe's! I love me some good BBQ 4 Quote Link to comment Share on other sites More sharing options...
Buffalo Junction Posted December 8, 2023 Share Posted December 8, 2023 On 12/6/2023 at 7:37 AM, peterpan said: It’s impossible to smoke a good brisket your first time. Takes a ton of practice to get the feel of it. it varies by pit but, at least an hour per pound is what mine takes. By far the best method I have found is the foil boat. One key is the collect all your fat trimmings and smoke them in a separate pan. When you wrap it the boat, pour the melted fat all over the brisket and let it soak. It’s certainly possible, and a lot easier with modern probe technology. Great brisket isn’t gonna happen, but a good brisket can unless the OP is gonna open the smoker obsessively or is trying to do a full brisket on a Weber in a WNY December. I’m sure they’re not trying to pull off 4-6 full briskets on a hog pit. Easiest way is probably to just separate the flat from the point. Smoke the point. Then pull it, rest it, reset the smoker, and do the burnt ends. 1 Quote Link to comment Share on other sites More sharing options...
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