In a prior post, I made PWE Pastrami. I prefer leaner pastrami so I removed the fattier point portion of the brisket. Fortunately, the fact it is a little fattier makes it perfect for burnt ends!
I was having friends who like food a little spicier over so I decided to heat my ends up with some Creole Seasonings. You can either use a commercial blend or make your own as shown in the prior post.
The night before the smoke, I injected the 1.3 kg (3 pound) point with 50 ml (1/4 cup) Cajun Injector Creole Garlic. This is optional but it does add an additional layer of flavour.
I rubbed about 50 ml (1/4 cup) of the Creole seasonings into the point and put it in the fridge uncovered overnight.
The next morning, I preheated my pellet smoker to 250 F with competition blend pellets. I put the point on a rack over a roasting pan. I put that in the Louisiana Grills smoker about 9:30.
It took 3 1/2 hours for the internal temperature to get to 140 F. I added 1 cup of hot beef broth to the pan and dropped the point into it. I covered it with foil and continued cooking.
When the internal temperature got to 190 F (about 2 hours later) I took the meat inside and let it rest under the foil for about 1 hour.
I took the meat out and defatted the liquid in the pan.
I took 250 ml (1 cup) of the liquid and added 50 ml (1/4 cup) of barbecue sauce.
I cut the beef into one inch cubes and put them back in the roaster.
I poured the liquid/bbq sauce mixture over the cubes and tossed them to coat. Put them back in the smoker.
I tossed the pan back on the smoker. I smoked them for 2 hours, turning twice.
These were very good. They have a real Creole kick with a nice burn. It was a bit more than She Who Must Be Obeyed likes but my guests liked some heat. The earthy flavour of the herbs in the Creole seasoning added a great layer of complexity. The injection gave another tart/garlic layer. This was definitely a trip to flavour town!
However, the last time I made burnt ends, I cooked them for an hour after cutting. I loved the texture of the beef but it needed more crust. This time I smoked them for 2 hours after cutting. They had a great crust but the texture, while great, wasn’t quite as good. Next time I will go with 1 1/2 hours.
If you want to try something different with your burnt ends, go Creole!
The Old Fat Guy
- 1.3 kg (3 pound) brisket point (can also use a butt or blade roast)
- 50 ml (1/4 cup) Cajun Injector Creole Butter (optional)
- 50 ml (1/4 cup) Creole seasoning blend
- 250 ml (1 cup) beef stock
- 50 ml (1/4 cup) barbecue sauce
- The night before, inject the beef with the marinade injection ever inch or so if you are using it.
- Also the night before, rub the Creole seasonings onto all surfaces of the beef.
- Put the beef in the fridge, uncovered, overnight.
- Preheat your smoker to 250 F and smoke the meat on a rack over a roasting pan to an internal temperature of 140 F, about 3 1/2 hours.
- Drop the meat into the roasting pan and add 1 cup of beef broth.
- Cover with foil and smoke to an internal temperature of 190 F.
- Remove the meat from the heat but leave it under the foil. Let it rest for an hour.
- Take the meat out of the pan.
- Defat the liquid.
- Mix 250 ml (1 cup) of the liquid with the barbecue sauce.
- Cut the meat into one inch cubes and put it back in the roasting pan.
- Add the sauce mixture and toss to coat.
- Smoke, uncovered for 1 1/2 hours, tossing twice.