5 tips for killer burnt ends

Following on from their high scoring win in the beef category at the Bangalow BBQ and Bluegrass Festival, we asked Brett and Kurt who represented Team Yoder to share 5 tips for killer burnt ends. Here’s what they came up with:

• Start with a HIGH quality brisket with very good marbling (Wagyu Score 6-10) and make sure its at least 6kg if not more.

• Inject your brisket with low sodium beef stock to boost flavour.

• Spritz with water to maintain slow cooking times every 4 hours (high airflow pits may require more often).

• Placing the point ON TOP of the flat a few hours into the cook will slow the cooking process and keep the brisket in the collagen breakdown zone. We also use an a-maze-n-smoker on our Yoder YS Pellet grill to boost smoke during this period.

• Once your point is cooked and rested, cut into 3-4cm cubes and place into a tray, sauce with your favourite bbq sauce and then cook for another 3-4 hours until sauce has caramelised and excess fat has rendered.

Bonus competition tip – we prefer to use parsley for our presentation. A lettuce base tends to not be able to properly support a brisket and it shows up any excess sauce/rub more prominently.