Sliced vs Chopped Brisket: What’s the Difference?<\/a><\/li>\n<\/ul>\n\n\n\nHow to Cut Burnt Ends?<\/h2>\n\n\n\n
If you have ever tried Kansas City barbecue, then you may have come across burnt ends although you may not have been absolutely certain what they were.<\/p>\n\n\n\n
Well, burnt ends are essentially the throwaway pieces of brisket. This could be pieces that are a little too crispy or pieces of fat that most people think should be thrown away.<\/p>\n\n\n\n
Here’s the secret, though:<\/p>\n\n\n\n
Return those pieces to the smoker and toss them in sauce and you have yourself a barbecue delicacy!<\/p>\n\n\n\n
So, then, how exactly do you cut off these sections?<\/p>\n\n\n\n
Well, there isn’t exactly any rules here. However, these ends are typically taken from the point. This is because you will often find extra fat that is trimmed away, even after the brisket has been cooked.<\/p>\n\n\n\n
As you are slicing your brisket, look for any sections that feel like they may not belong. These areas may feel overcooked or undercooked. Or, they may not feel aesthetically pleasing.<\/p>\n\n\n\n
Cut these sections off and store them away for later.<\/p>\n\n\n\n
Then, when you are ready to prepare these ends, cut these pieces up so that they are of a similar shape and size. Try not to make them too small, though.<\/p>\n\n\n\n
If any pieces feel too tender or undercooked, then you can place them back in the smoker until they feel ready.<\/p>\n\n\n\n
Otherwise, place the ends in an aluminum pan, toss in your favorite barbecue sauce and then grill until done.<\/p>\n\n\n\n
Wrapping It Up<\/h2>\n\n\n\n
As you can see, slicing brisket does require a bit more finesse than most people realize. Now that you know how to do it the right way, though, there is nothing standing in your way of serving the most perfect brisket to your friends and family!<\/p>\n","protected":false},"excerpt":{"rendered":"
To slice brisket, you must first separate the two muscles. Then, cut against the grain of each section. It is best to slice the brisket thinly. Having spent a lot of time on the competition circuit around pitmasters, I have discovered the importance of slicing brisket properly. What’s more, I have learned the right way […]<\/p>\n","protected":false},"author":2,"featured_media":7617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3159"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=3159"}],"version-history":[{"count":11,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3159\/revisions"}],"predecessor-version":[{"id":19531,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3159\/revisions\/19531"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/7617"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=3159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=3159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=3159"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=3159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}