How to make BRISKET BURNT ENDS EASY and FAST in HALF THE COOK TIME (2021)
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- Опубліковано 19 лют 2021
- How to make Brisket Burnt Ends easy and fast in half the cook time. Brisket Burnt Ends are arguably the best bite on a cow. In this video I teach you how to make BBQ Brisket Burnt Ends easy and Fast in Half the time! This is the fastest way to make Brisket Burnt Ends. This is the easiest way to make brisket burnt ends. Note cooking times will differ based on the cooker that you use. The gateway drum cooks hot and fast so these brisket burnt ends cook up quick.
If your cooking brisket burnt ends on a pit at a lower temperature it will take considerably longer. You will be able to cook brisket burnt ends faster by cutting them into cubes before the cook. This is an easy way to cook burnt ends and will also allow for bark formation all the way around the Brisket Burnt End. This is how to make burnt ends easy and fast and in half the time.
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LOOKS AMAZING! And WELCOME BACK!!! Looking forward to your next video :)
Thank you! Good to be back 😁
This is the video I've been looking for!!!
I love burnt ends!!!
Me too! Whats there not to Love? Thanks for watching Mike!
I can't wait to put this one to bed. Burnt ends yum 😋.
Thank you for watching!
very nice video! i am inspired now to go grab me a brisket tomorrow for the weekend. I love me some burnt ends!
Thank you buddy! You won’t regret it!
Burnt ends are always good and those look awesome Jason! Brisket, cap and even poor mans chuck all work well. Great job brother!
Thank you Pickles! They were tasty 😁
Excellent Burnt Ends my Friend, Super Duper Delicious as always!!!
Thank you Ms. Ellen!
Sweet 👍👍
Thanks for watching!
Thanks for watching! Easy & Whole Brisket Recipe ua-cam.com/video/YLQNtgyUwJw/v-deo.html
Burnt ends are delicious👍
Facts Bobbi! Thanks for watching!
The holy grail of BBQ in half the time! 🔥
How bout that Dan!?! We can eat em’ everyday now😁
AWESOME VIDE!!! Super well done GQ! -N
Griddle guys in da house!!! Thanks for dropping by!
Great video and tips, hardest part of BBQ is the waiting....I'm impatient!
The beer does help. Thanks for stopping by today Red meat lover!
Never considered them to be honest but after watching this...then...yes please, delicious looking!
You gotta give it a shot! Thanks for watching!
Great video - thank you. With the reserved fat, could you mix with a leaner cut such as round or similar to make burgers?
Love this technique. I've only ever cubed up the fatty end of a brisket after the whole thing was cooked. Can't wait to try this!
You won’t regret it Chandler! How bout them cats today?
@@Gquebbqco finally! 😂
When putting them on the last time with the sauce on them, how long and roughly what temp?
Great! So how long was the total cook/smoke time to the end? Also, why did you have such a high flame once you sauced them and put them back on the smoker? Where you still at 350 then?
I don't like a burnt ends...🤣 You made it extremely difficult to pick a good smokey burnt end over a spinalis. I'm a brisket phreak so I'm going with burnt ends baby!🤘 Nice job Jason!
Brisket Phreaks UNITE! Thanks for watching Joe!
Amazing. In the middle of making them right now. 210 degrees for the wrapped phase? Is there a written version of this recipe?
You mentioned sausage in this video. We need a unique sausage video!! Add it to the request list LOL.
Any special kind of sausage?
I just did sausage the video before this one
Hi, how long were they on for after you wrapped them?
I’m going to miss GQue but I am back in Texas so I won’t be short on BBQ
Do you have a video on prepared aged prime rib?. I got my eye on one at my butcher. An because of cost. Let's do it right. Thank you.
I have two prime rib videos - so dang tasty😁😁
What’s the name of the bbq sauce?
I'm going to make these on my BGE. It looks like you used a more direct heat after you applied the BBQ sauce? How long did you have them on after you sauced them up?
20ish minutes just to set the sauce up on them - best to leave on indirect don’t want to burn the sauce
They look great! I’ll be “attempting” to make these for the town’s community food fair next week so consider me inspired. I have to make a lot. I ordered 68 lbs. and will be utilizing the flat too 😬, since it’s costly. Thinking about about cubing/seasoning the day prior and wanted to ask if you approve. Any input here’s appreciated.
Yeah - I do - I have done it before - seasoend BBQ people will know the difference - 95% of other people won’t - if you can stick to point great if not cubed flat will get ya by
@@Gquebbqco Oh man, never got this notification. Sorry for taking so long. Anyway, wanted to let you know that it worked out great! A lady from Kansas City told me these reminded her of home 😵💫😵💫😵💫. I was in shock. She actually had me do her baby shower a few months later. Great instruction, brother! Huge help. HUGE!
@@joshearsley2335 great to hear thanks for sharing!
@@GquebbqcoQuick update: that lady had me cater her baby shower a month later. Last week I did that same community event again and a lady there might have me cater her Veterans Day event. I still need to work on the end result imo. They could be better. But this video changed my life. I thank you for putting it up. You’re a great instructor. 👊🏼
Dope!!! I never thought to do it this way. Does it take on the smoke in that short amount of time?
You know it!
_SELECT!_
I wanna try this but would like to know how you cook the rest of the brisket
Click the link above for a whole brisket cook! Thanks for watching!
@@Gquebbqco so nothing changes about the cook even though you cut off the burnt ends?
Correct - I’d still cook until rub attached itself to meat around 160-165 then wrap with a little moisture 2oz cook until tender - temp will vary depending on how hot you cook at so need to do the jello test with probe - you have about a 20 minute window to pull it off for perfection and a 40 minute window where it will be good!
What temp are you smoking at?
I think those were 325
Your foil wrapping skills are horrible you lost lots of juice and missed the steam effect!