I remember the first time i made these based on your recipe. it shot to the top of the things I would make for parties. I started making double batches and would vacuum seal and freeze the second batch . When we could get invited last minute to a get together, i'd pop them into a Sous Vide for 1 hour at 160 degrees and it tasted just like it rolled out of the smoker. Love that you have a video now ! Nice job !
I just found out how amazing Sous Vide is for reheating brisket! Holyshit! No one even knows it didn't just come off the grill and the bark stays pretty much completely intact!
this might be the most underrated brisket show on youtube. that looked perfect. and I love how you make it so easy. BBQ really can be simple if you don't overthink it.
When I do burnt ends, I smoke the brisket, when its done, I wrap it in tin foil and put it in the frig. the next day, the fat in the point has solidified, and then I cube them up, season and sauce them and put them back on the smoker. They really turn out amazing that way as well. Just another variation I found by accident after I ran out of time smoking a brisket a couple years ago.
Did this on Labor Day and ordered your rubs for the brisket. Man was it amazing. Both the sliced flat and the burnt ends were a hit. I now have neighbors who will be asking about cookouts at my place regularly.
Matt you rock! Followed your Brisket Burnt Ends recipe to the T and my wife loved them. She said they were the best thing that has ever came out of my smoker, but she said that about your salsa recipe as well and all our friends enjoy the extra jars it makes. Next on my list is the Beef Plate Ribs. Thank you for taking the time and sharing your amazing recipe videos!! You should do a video on Pig Wings
These look SOO good and I've seen another burnt ends video from meat church before but I can't help but think this is delicious brisket cubes. Burnt ends to me is exactly that, burnt crusty fatty ends of a well cooked brisket. So this is awesome rich guy burnt ends which I'd eat all day every day. Love the videos and already ordered all the rubs!
I have known Mitch before he started selling his sauce when we were getting it at the Meat Mitch party at the American Royal. Love your rubs, and you are right the Burnt end is the best BBQ bite and invented right here in Kansas City!!! Love your rubs used the honey bacon just last night!
My dad and I last year decided to cook one whole packer, and on the second brisket, we separated the point and flat. The point I cooked the same time as the packer for burnt ends, and the flat I brined for a week and made homemade pastrami (smoking it a week later after the brine). Came out sooo good! I'll probably do this again because I like having the flat and point slices as well as the burnt ends so this gives me the ability to do that better i think.
I’ll try this next weekend I made Joy burnt ends out of the last brisket point. Now that’s her favorite. However I had trimmed and separated the point off the lean. So now that I’ve caught this video I can try your trim. Thanks Matt
@@MeatChurchBBQ why have you chosen to use holy cow and gospel in your product description? I don't find it complimentary or respectful to the Christian faith nor the gospel of Jesus Christ. But I'd like to read your reasoning on the matter. You certainly don't come across as rude.
Matt, another big hit. We had a big crowd last week and I decided it was time to smoke a brisket. After watching this video I knew I had to do burnt ends. I followed your method pretty closely, and it was perfect. The brisket was amazing, but the burnt ends were ridiculous! This from my guests not just my opinion. Only problem was, there were no leftovers! Great video, excellent instructions. Keep them coming. I can't wait to try the pork belly burnt ends now. Oh, I also made a couple batches of shotgun shells. Also a big hit! I did one batch with Jerk rub and sauce to kick it up a bit. All were awesome!
Excellent video Brother! Thanks so much. Got my hundred dollar brisket going on the WSM today! Was looking for burnt ends how to and this fits the bill!
Got asked to smoke a brisket point. Never done just the point before, planning to do candied burnt ends. This'll be a learning experience and I'm coming here first.
Just found your channel and am loving the content! Can not wait for more! We need a outdoor kitchen tour so it can help me plan mine! Keep up the good work!!
Hey sir, I drive through Waxahachie all the time going to ETTS over there. I also do all my cooking on the traeger. Currently in Plano but from KC so burnt ends are my favorite. Loving the videos.
🤤🤤🤤 smoking my first brisket on my new Traeger tomorrow want to try this! I had to get a smoker to replicate what I had while visiting America. Very rare to have good BBQ in UK
Grew up in Kansas City and burnt ends are life. Eat these with a side of pickles to go totally native. We would also chop them up and put them on a sandwich. Just got a pellet smoker and am going to try this next week!
Hew subscriber here, looks amazing im going to do this with my next brisket smoke. I just purchased a new Pit Boss 1100 and its a good one so far. Did my first ever brisket yesterday and turned out fantastic. God bless family
I finally subbed. Been a long time coming. You're an awesome dude all the way around. And it don't hurt that you make some damn fine BBQ! You're an inspiration to many.
If I trim for burnt ends and was planning on wrapping, do I still wrap the whole thing? Confused on how wrapping fits in if I trim like this. Thanks for any help!
WOW - i saw this and had to make it right away. I already had the Holy Cow and Holy Gospel on hand so I picked up a local KC sauce and made these on my Traeger! I am definitely makeing this a part of my brisket routine from now on. These were fantastic!!
Had to give this a try after I saw the video! First time that I have trimmed a brisket and first time trying burnt ends! They turned out amazing and for sure will doing every brisket like this! Hooked on the meat church life for sure!
My favorite part of the brisket. I have a pit barrel cooker and if I trim before, it might decide to break apart from hanging it. Maybe I'll just grate it next time to try this. Love some burnt ends and they would be all mine because the wife and kids only like the lean!
Looks really good and I want to make some next weekend. Any recommendations on how to hold these for 12 hours or so? I have a food warmer that I have set to 140 degrees and want to hold them over night. Should I just leave open or wrap with a foil top?
Question: Do you still do the whole wrapping process just like you would if you weren't doing burnt ends but then after the wrap time you continue to this step of removing the point from the flat? In the video it looks like you didn't do any of the wrapping phase and jumped straight to the removal of the point. Was the internal temp 170 or 203 when you jumped to this step? I am about to try this tonight for tomorrows family get together so i don't want to mess up a $78 piece of meat.
I am wondering the SAME thing! Do we wrap or not? Love the videos Matt! I am a Texas native but never got into smoking brisket (my dad and brother always did) but I recently got a Pellet Smoker and am hooked now. Got a bunch of Meat Church seasonings, and swag already! LoL
I noticed in this video that you didn't wrap the brisket, but in the Meat Church Burnt End recipe link it calls for the brisket to be wrapped? Which method do you prefer? I've never cooked a brisket and want to make sure I cook it correctly. Thank you for your videos!
Hey Matt two questions what kind of pit is that and those knives your using what brand are they. And this is an awesome video tutorial and I am super happy that you said don’t over sauce the the MEAT.
Hi Matt. Love the channel. Do you find that the flat flap covering the point on this brisket prevents smoke from getting to that part of the point that’s covered or prevents bark from forming?
New Sub here, great video, I tried this recipe today and they were epic. First time I'd used the Holy Cow and Holy Gospel seasonings, but it won't be the last!
Nothing quite like KC burnt ends. Is it possible to cook a brisket or burnt ends in a regular oven instead of an outdoor grill, sorry about the novice question.
Every time I try and do burnt ends they come out grisly-I use Costco prime full packers -I usually cook to 165-170 wrap then cook to 203-205 -what do you think I’m doing wrong? Thanks for any suggestions
I remember the first time i made these based on your recipe. it shot to the top of the things I would make for parties. I started making double batches and would vacuum seal and freeze the second batch . When we could get invited last minute to a get together, i'd pop them into a Sous Vide for 1 hour at 160 degrees and it tasted just like it rolled out of the smoker. Love that you have a video now ! Nice job !
I just found out how amazing Sous Vide is for reheating brisket! Holyshit! No one even knows it didn't just come off the grill and the bark stays pretty much completely intact!
This guy knows what’s up. That’s the best way to reheat brisket. I do the same
I subbed this channel solely because the Meat Church is where i would like to live .... well done!
I think you should make a Meat Church cutting board ! The 2 best channels collaborating. Just my thoughts.
this might be the most underrated brisket show on youtube. that looked perfect. and I love how you make it so easy. BBQ really can be simple if you don't overthink it.
I think his channel is well rounded. He covers a lot of things and gives the details.
As a KC native, thanks for the KC cred for burnt ends. It baffles my mind why more bbq joints don’t make them. I would think they’d be a gold mine.
When I do burnt ends, I smoke the brisket, when its done, I wrap it in tin foil and put it in the frig. the next day, the fat in the point has solidified, and then I cube them up, season and sauce them and put them back on the smoker. They really turn out amazing that way as well. Just another variation I found by accident after I ran out of time smoking a brisket a couple years ago.
Did this on Labor Day and ordered your rubs for the brisket. Man was it amazing. Both the sliced flat and the burnt ends were a hit. I now have neighbors who will be asking about cookouts at my place regularly.
Matt you rock! Followed your Brisket Burnt Ends recipe to the T and my wife loved them. She said they were the best thing that has ever came out of my smoker, but she said that about your salsa recipe as well and all our friends enjoy the extra jars it makes. Next on my list is the Beef Plate Ribs. Thank you for taking the time and sharing your amazing recipe videos!! You should do a video on Pig Wings
These look SOO good and I've seen another burnt ends video from meat church before but I can't help but think this is delicious brisket cubes. Burnt ends to me is exactly that, burnt crusty fatty ends of a well cooked brisket. So this is awesome rich guy burnt ends which I'd eat all day every day. Love the videos and already ordered all the rubs!
how is there possibly 57 people on this planet who do not love this video?
Trolls imo.
Probably thought he did it wrong
Florida
Vegans
Vegans......
I have known Mitch before he started selling his sauce when we were getting it at the Meat Mitch party at the American Royal. Love your rubs, and you are right the Burnt end is the best BBQ bite and invented right here in Kansas City!!! Love your rubs used the honey bacon just last night!
David Patterson that is awesome. Mitch is a dear friend of mine.
My dad and I last year decided to cook one whole packer, and on the second brisket, we separated the point and flat. The point I cooked the same time as the packer for burnt ends, and the flat I brined for a week and made homemade pastrami (smoking it a week later after the brine). Came out sooo good! I'll probably do this again because I like having the flat and point slices as well as the burnt ends so this gives me the ability to do that better i think.
I just made them tonight, totally was not expecting the heat. Well done!!! Love your products and the womp sauce perfect.
I’ll try this next weekend I made Joy burnt ends out of the last brisket point. Now that’s her favorite. However I had trimmed and separated the point off the lean. So now that I’ve caught this video I can try your trim. Thanks Matt
What a great video and well explained and executed demo on how to make brisket burnt ends. Cant wait to give it a try. Thanks
Rob Service i sincerely appreciate that! -Matt
Love burnt ends, definitely my favourite part of the brisket. Really enjoy the tips. Will definitely try that trim on my next cook
Real BBQ for people - Praise the Meat Church!
The holy cow rub is so epic! Try this out you will be amazed how good your brisket turn out
Wow! This is great. Thank you. You do a really good job explaining how to make burnt ends.
Thank you!!!!
@@MeatChurchBBQ why have you chosen to use holy cow and gospel in your product description? I don't find it complimentary or respectful to the Christian faith nor the gospel of Jesus Christ.
But I'd like to read your reasoning on the matter. You certainly don't come across as rude.
Re-watching this video as I just watched your latest burnt ends video. Definitely going to try this trim next time and make burnt ends.
I used most of this technique for this weekend's brisket and burnt ends. The burnt ends were fantastic.
This video was very helpful! Matt makes it look easy, but it helped me a lot on my first brisket trim! Thanks Matt!
Matt, another big hit. We had a big crowd last week and I decided it was time to smoke a brisket. After watching this video I knew I had to do burnt ends. I followed your method pretty closely, and it was perfect. The brisket was amazing, but the burnt ends were ridiculous! This from my guests not just my opinion. Only problem was, there were no leftovers! Great video, excellent instructions. Keep them coming. I can't wait to try the pork belly burnt ends now. Oh, I also made a couple batches of shotgun shells. Also a big hit! I did one batch with Jerk rub and sauce to kick it up a bit. All were awesome!
If you only KNEW how much your "Oreo Cookie" analogy just helped me! Thanks!
David Rader, same here, I finally get a brisket.
Same!
Me too
I just placed the trimmed fat between two chocolate cookies and now I get it as well.
Same here!! This video was amazing. Can’t wait to cook some brisket this weekend!
Burnt ends and beef ribs are my favorite!!
True Story.....best bite in BBQ
another great video from the Meat Church
I love the sound of those cicadas in the background.
Burnt ends are the absolute BEST part of brisket!
Excellent video Brother! Thanks so much. Got my hundred dollar brisket going on the WSM today! Was looking for burnt ends how to and this fits the bill!
I was born and raised on KC BBQ...... Texas BBQ is good, but KC BBQ is just more of a "home cooked" flavor to me.. Love your video, and keep smokin !!
Got asked to smoke a brisket point. Never done just the point before, planning to do candied burnt ends. This'll be a learning experience and I'm coming here first.
I would say bless the hatters and Cary on with these cool videos! Also hand a piece of of bbq to those people sharing is caring!
Just found your channel and am loving the content! Can not wait for more! We need a outdoor kitchen tour so it can help me plan mine! Keep up the good work!!
Lets GO KC!!!
Joe Allen, KC CHIEFS are SUPER BOWL CHAMPS!
really like the fact you show everything. After watching this im going to start buying whole packers instead of just the flats. thank you!
Hey sir, I drive through Waxahachie all the time going to ETTS over there. I also do all my cooking on the traeger. Currently in Plano but from KC so burnt ends are my favorite. Loving the videos.
Great description of how to separate flat from the point.
That's great man, I have never trimmed like that, but there's a first time for everything and looks amazing! I'll give it a go, be good y'all!!
🤤🤤🤤 smoking my first brisket on my new Traeger tomorrow want to try this! I had to get a smoker to replicate what I had while visiting America. Very rare to have good BBQ in UK
How did it come out? I just purchased a new traeger and will be making my first brisket this Saturday.
Grew up in Kansas City and burnt ends are life. Eat these with a side of pickles to go totally native. We would also chop them up and put them on a sandwich. Just got a pellet smoker and am going to try this next week!
KCMO one of my favorite big cities.
Great video, thanks. I am a big fan of burnt ends myself.
I really should start cutting it like that. Also start making better burnt ends. Great job!
Texas may have their bbq game on fleek, but nothing compares to Missourah burnt ends!
After watching for 2-3 min. and seeing your set up and method I had to subscribe.
Just discovered the channel I'll be trying alot of your recipes
nicely done. so many people over sauce the ends. you did it right .. good job
Hew subscriber here, looks amazing im going to do this with my next brisket smoke. I just purchased a new Pit Boss 1100 and its a good one so far. Did my first ever brisket yesterday and turned out fantastic. God bless family
Do these up today. Thanks for the tips.
I finally subbed. Been a long time coming. You're an awesome dude all the way around. And it don't hurt that you make some damn fine BBQ! You're an inspiration to many.
I sincerely appreciate that Jesse. Have a great day!
I like how you BBQ you’re a great pit master I cooked your brisket recipe with your rubs it’s awesome 👏🏾
Great job Matt! Those burnt ends looked good.👍🏼
Looks great and I assume it taste just as good as it looks. Awesome....
This looks epic. It's tough to get good brisket for a sensible price over here, but that looks so worth it
I would love to go to one of your classes and learn the ways!!!
This is the way.
Cooked many briskets but never tried the burnt ends part, gonna now! Sub'd
Happy to see a new video.
I really enjoy your passion and mastery.
*Best wishes* to you in 2020.
South texas tuned in 💪
👊🏽
@@MeatChurchBBQ got some cross pennies commin your way boss,no charge,just need to know how many you have in your household
If I trim for burnt ends and was planning on wrapping, do I still wrap the whole thing? Confused on how wrapping fits in if I trim like this. Thanks for any help!
This video has to have been recorded this Summer in Texas. Listen to all those cicadas.
so.dang.hot.
This 70 degree in Texas winter sure does make it seem like we are going to a brutal 2020 summer.
Holy crap dude, pun intended lol, I had brisket an hour ago and this made me hungry, great video !!
Looks amazing brother
Nice video. Thanks for explaining and showing. You've got a good knife. Greetings from Berkel en Rodenrijs, the Netherlands.
You had me at burnt ends. Found you guys from the Mike Drop Podcast.
WOW - i saw this and had to make it right away. I already had the Holy Cow and Holy Gospel on hand so I picked up a local KC sauce and made these on my Traeger! I am definitely makeing this a part of my brisket routine from now on. These were fantastic!!
I know what I'm making this weekend. Awesome video, keep em coming.
Thanks Mike!
Dang! My mouth is watering just watching this!
I'll be doing this tomorrow for sure
Love Burnt Ends
Had to give this a try after I saw the video! First time that I have trimmed a brisket and first time trying burnt ends! They turned out amazing and for sure will doing every brisket like this! Hooked on the meat church life for sure!
Nice video good instructions and the burnt end looked good,I have a question. Why not trim some or all of the fat on the opposite side?
My favorite part of the brisket. I have a pit barrel cooker and if I trim before, it might decide to break apart from hanging it. Maybe I'll just grate it next time to try this. Love some burnt ends and they would be all mine because the wife and kids only like the lean!
Appreciate this bbq tip thanks!
do you have a video on how to control your temperature
Does cutting out the fat between the point and flat speed up the cook and does the flat become a little more dry?
Love these better than sliced brisket. I'll make them the day after a cook with leftovers.
Thanks for the tips Bud, gonna try it out this weekend, gonna go to Sams and get a Prime - Joey in Flower Mound
Great video - thanks
😛Yup, bes btie in BBQ.Texas meets Kansas, omg. Don't miss ths one!!!
excellent video, thanks. I learned a lot.
Love your "touch the meat, then touch everything around you" technique. :)
Looks really good and I want to make some next weekend. Any recommendations on how to hold these for 12 hours or so? I have a food warmer that I have set to 140 degrees and want to hold them over night. Should I just leave open or wrap with a foil top?
Question: Do you still do the whole wrapping process just like you would if you weren't doing burnt ends but then after the wrap time you continue to this step of removing the point from the flat? In the video it looks like you didn't do any of the wrapping phase and jumped straight to the removal of the point. Was the internal temp 170 or 203 when you jumped to this step? I am about to try this tonight for tomorrows family get together so i don't want to mess up a $78 piece of meat.
I am wondering the SAME thing! Do we wrap or not?
Love the videos Matt! I am a Texas native but never got into smoking brisket (my dad and brother always did) but I recently got a Pellet Smoker and am hooked now. Got a bunch of Meat Church seasonings, and swag already! LoL
I noticed in this video that you didn't wrap the brisket, but in the Meat Church Burnt End recipe link it calls for the brisket to be wrapped? Which method do you prefer? I've never cooked a brisket and want to make sure I cook it correctly. Thank you for your videos!
Love those knives! Can you tell me what knives those are?
Thanks for the video! Have you been to Q39 bbq. I think they have the best burnt ends.
Hands down. Best burnt ends I’ve ever had👍#Q39
Absolutely amazing!
Love your videos my man
You are the best in America
Thank you!!!
Good video brother. Love the Holy Cow for brisket
OMG that bark! Holy Cow is right.
btw... My aunt lives in Waxahachie. Next time I visit, I'm stopping by.
Hey Matt two questions what kind of pit is that and those knives your using what brand are they. And this is an awesome video tutorial and I am super happy that you said don’t over sauce the the MEAT.
Love it! What knife do you recommend?
Looks delicious! I'll have to give this recipe a try.
That Holy Gospel is amazing! And now im starving thanks!! lol
Hi Matt. Love the channel. Do you find that the flat flap covering the point on this brisket prevents smoke from getting to that part of the point that’s covered or prevents bark from forming?
That looks fantastic. Can you wrap to finish the brisket through the stall and then just un-wrap and do the burnt ends for an hour?
New Sub here, great video, I tried this recipe today and they were epic. First time I'd used the Holy Cow and Holy Gospel seasonings, but it won't be the last!
Is there any newer burnt end brisket videos ?
Nothing quite like KC burnt ends. Is it possible to cook a brisket or burnt ends in a regular oven instead of an outdoor grill, sorry about the novice question.
Can you tell me what type of knife you used to trim the fat out?
I would like to find out all the features of Mill Scale Smoker, along with the Dimensions.
Every time I try and do burnt ends they come out grisly-I use Costco prime full packers -I usually cook to 165-170 wrap then cook to 203-205 -what do you think I’m doing wrong? Thanks for any suggestions