Kansas City Burnt Ends & Chop by @boujeetexasbbq
Servings: 5-7 servings
Prep time: 45 minutes
Cook Time: 6 hours
Chop/Burnt ends Ingredients:
· 2-3 pounds of brisket trimmings
· 1.5 cups of Oklahoma Joes Kansas City Seasoning
· 1/3 cup of coarse pepper
· 1 stick of butter
· Optional*: 4 qty Brioche Buns
· Optional*: 2 cups of prepared mac and cheese
Kansas City BBQ Sauce Ingredients:
· 1 cup of tomato sauce
· 1 cup of ketchup
· 1 cup of brown sugar
· ¾ of a cup of Oklahoma Joes Kansas City Seasoning
· 2 tbsp of coarse black pepper
· 2 tbsp of molasses
· 2 tbsp of apple cider vinegar
The Cook:
· Fill your Tahoma hopper with charcoal and wood chips.
· Add your choice of Firestarters, ignite, and allow them to breathe for a couple of minutes before closing.
· Set your Tahoma 900 to 225 degrees, open the lid, and allow it to preheat for at least 20 minutes. This will allow the charcoal to ignite properly.
· While your smoker is preheating separate your brisket trimmings.
· Grease a cooking rack to prevent brisket from sticking.
· Heavily season brisket trimmings with Oklahoma Joes Kansas City Seasoning and coarse pepper.
· Add the big chunks of brisket trimmings to the cooking rack and keep the thin, uneven pieces in a disposable pan.
· Add the thin pieces to the left side of the Tahoma (cooler side) and the burnt ends on the right side (hotter side). OPTIONAL* you can add a disposable pan underneath the burnt ends to catch any drippings.
· Smoke for 4 hours undisturbed at 225 degrees.
· After 4 hours place the burnt ends in a pan.
· Add butter to both trimmings/burnt ends, add more Oklahoma Joes Kansas City Seasoning, and cover tightly with foil.
· Place back onto the smoker (still at 225 degrees) and smoke for an additional 90 minutes (about 1 and a half hours) to 2 hours or until probe tender. Time may vary depending on the size of trimmings/burnt ends.
· Once they are probe tender pull them off the smoker (still covered) and allow them to rest at room temperature for at least 45 minutes.
· In the meantime, we can make some KC style BBQ sauce; combine tomato sauce, molasses, Oklahoma Joes Kansas City Seasoning, brown sugar, pepper, and apple cider to a pan at medium heat.
· Allow it to bubble then stir continuously. Repeat until desired thickness. Traditional KC BBQ is sweet and thick.
· Sauce the burnt ends (w/ KC sauce) & set to the side.
· Shred & sauce (KC sauce) trimmings: the trimmings should shred soft as if it was pulled pork.
· Enjoy as is or make it into an ultimate brisket sandwich for a melt in your mouth experience.
· Brisket sandwich: warm brioche bottom bun, chop, burnt ends, macaroni & cheese*, and warm top brioche bun.
Smoker Used: Tahoma 900
· Charcoal Briquettes 12 pounds
· Hickory wood chips (2:1 ration of charcoal to wood chips)
Негізгі бет Kansas City Burnt Ends on the Tahoma 900 | Boujee BBQ with Brigie | Oklahoma Joe's®️
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