The King of BBQ Brisket are Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of a brisket. Where I live you rarely find a whole packer (whole briskets) and when you do come across one you're usually not in the market for one. Yes, yes I could buy one and freeze it but I don't like to freeze meat. So I decided to make Burnt Ends entirely from the flat.
Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket.
Anyhow some time during the "cook" the whole brisket is removed and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours and sometimes BBQ sauced is added. Burnt Ends are normally served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop and their version of Burnt Ends were terrible. This so called BBQ workshop rendition of Burnt Ends were nothing more then stewed meat in a tin foil pouch. A travesty to true BBQ Burnt Ends.
This whole idea to make Burnt Ends was spontaneous. It happened after a long shift at work. I had just gotten off my mid-shift and arrived at QFC at 6:30 Am to do some shopping when I came upon this beautiful flat.
Hmm...I thought to myself what can I do with this flat other than BBQ brisket? I must have walked around the store for about 15 minutes before I decided to purchase it. Dang gone it I gotta do something with this Angus flat. All of a sudden I was overcome with an inspired vision of Burnt Ends but cooked Sous-Vide. This makes cooking Burnt Ends easy.
So I purchased the flat from QFC and I was also delighted it was Angus beef too. I really had to work out the logistics as to how I was going to cook this thing with my complicated life, schedule. Most large briskets are cooked low and slow and can take upwards of 16 hours to cook. I did not have the time or inclination to this this. Monitoring the pit over an extended period of time is not the way I wanted to spend my only day off. Cooking Sous-Vide frees up a lot of time.
Here is a picture of both sides of the brisket. I trimmed very little fat off of the brisket. This extra fat will help enhance the flavor and preserve some moisture.
I kept this very simple. I smeared mustard all over the brisket and covered both sides with one of my favorite rubs. That's it very simple.
So after the brisket came off the BBQ pit I gave it a rest for about an hour or so and sliced into it. Nice and pink but not tender at all which was not unexpected.
The Sous-Vide will break down all the connective tissue over and extend thermal bath.
I planned on a 149 degree temp for 48 hours. After the 48 hour thermal bath and because of my schedule I submerged the brisket in an icebath to stop the cooking process and to cool it down for an overnight stay in the refrigerator. This step is not necessary but my schedule did not allow for the next step.
All Sous-vide, cubed and seasoned.