GOLDEN VALLY, Minn. - If youlike Bar-B-Que you'll want to order this when you see it on the menu. If you love Bar-B-Que, you'll drive anywhere that it's being served to gobble it down.
Famous Dave Andersonof Famous Dave's B-B-Q joined KARE 11 News @4 to share his secret to famous "burnt ends."
The "burnt ends" come from the edge of a beefbrisket that been coated in salt, sugar, paprika, cayenne, among other spices, that then goes into a smoker for 15-to-16 hours.
The burnt end itself is a small, select portion of the overall cut highly coveted by the BBQ aficionado. It is the cut that never sees the dining room because the pitmaster keeps it for themselves.
Jumpin', Juken' & Jiven All-Day Beef Brisket
1 cup beef stock base
¼ cup Kahlua
2 tablespoons yellow mustard
2 tablespoons blackstrap molasses1 tablespoon liquid smoke
1 teaspoon toasted sesame seed oil
1 teaspoon coarse ground black pepper
½ teaspoon cayenne
½ teaspoon crushed red pepper flakes
2 sticks butter
Combine all ingredients in a stockpot, and mix well. Simmer for 20 minutes, stirring occasionally. Yield: 1 gallon
Ask your butcher for a whole brisket and have him remove most of the fat, leaving only ¼ inch to help preserve the juiciness during the cooking process. The brisket consists of two muscles: the flat and the point. The flat has less fat and will not be as flavorful, although it is very lean. Ask your butcher to separate the two muscles. Hand rub each brisket with 1 tablespoon fresh minced garlic and ½ cup of Rib Rub (see below).
Using the indirect smoking method, start the smoking process. Smoke briskets for a minimum of 8 hours, keeping the temperature about 180 to 200 degrees.
After 4 hours, to keep briskets from drying out, start mopping with Secret Moppin' Sauce every hour. At the end of 8 hours, briskets should be almost black. This wonderful blend of smoke, rib rub and Moppin' Sauce forms a crunch exterior called "bark" on the briskets.
Most BBQ purists may disagree with this next step, but I have found most people who don't barbecue as often as I do will have a hard time controlling temperatures and almost always their brisket is tough. The following step will insure your brisket turns out very tasty, so tender grandpa can take out his teeth to eat! Wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees for 3 hours. Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight. Next day re-smoke over indirect heat at 225 to 235 degrees for 2 to 3 hours or until internal temperature reaches 160 degrees. Let stand for 15 minutes before slicing.
Slice just before serving to preserve juiciness. Save the "burnt ends" for yourself, they're the best part! Yield: 12 to 16 servings
Rib Rub (makes 6 cups)
2 c packed light brown sugar
1 c kosher salt
3/4 c sugar
1/2 c garlic seasoning
1/4 c chili powder
1/4 c lemon pepper
1/4 c onion salt
1/4 c celery salt
2T coarse ground black pepper
2T whole celery seeds
1t crushed cloves
1T cayenne
1/2 c Mrs. Dash original blend
1/4 c salt
