Meat America – Q39 – Brisket Burnt Ends

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Brisket Burnt Ends

In this inaugural episode of the Meat America show, we will visit Q39 in Kansas City, MO. Q39 is a from-scratch BBQ kitchen which pairs freshly smoked meats with thoughtfully crafted sides.

We meet with renowned chef and owner of Q39, Chef Rob Magee, as he shares full step-by-step instructions for his FAMOUS brisket burnt ends and brisket recipes. With a degree from the Culinary Institute of America and experience from working in many first-rate kitchens, Chef Rob Magee has been in the industry for over 15 years. After competing across the country with his competitive barbecue team, the Muchin’ Hogs, he opened his restaurant Q39 in 2014. Q39 is known far and wide as one of the best barbecue restaurants in Kansas City.

Q39 Smoked Brisket Burnt Ends

  1. Start with Prime grade brisket
  2. Remove brisket by cutting on the fatty side of the packages
  3. Remove fat cap from the point, trim the flat to 1/4 inch
  4. Season with 3/4 to 1 cup of Q39 seasoning or salt & pepper
  5. Use hickory wood to heat the pit to 225 to 235 degrees
  6. Place the brisket in the smoker fat cap UP
  7. Place the brisket to an internal temperature of 165 degrees which should take about 5 hours
  8. Remove the brisket and wrap with 2 sheets of aluminum foil
  9. Add smoked Au Jus or beef stock in the foil
  10. Put back in the smoker for 1 to 1.5 hours or until 198 to 202 degrees
  11. Remove brisket from the foil, coat both sides with Q39 sauce and rub. Find your new favorite Q39 products here.
  12. Put back in the smoker for another 5 to 10 minutes
  13. Remove from smoker and let rest on cooling rack for 45 minutes
  14. Once cooled, separate brisket flat from point
  15. Trim Fat from the sliced point, season where that fat was trimmed.
  16. Sear the fatty side of the point on an oak fire grill.
  17. Flip the point with the bark side down over a lower heat.
brisket burnt ends
brisket burnt ends

Tips from Chef Rob Magee

  • Using a foil wrap during smoking will results in faster cooked meats that tend to retain more moisture.
  • You can always add back flavor, but you cannot add back moisture.

You can order brisket from our friends at Mean N’ Bone. They offer a wide variety of meats including beef, poultry, pork, game (elk, bison, etc.) and seafood.

Meat America is your guide to explore the methods and recipes for cooking meat in restaurants across America. In each episode, our host, Joey Brisket, will showcase experts on location and in their resaurant kitchens – to educate, inspire, and entertain our hungry viewers! Follow the Meat America Podcst & Travel Cook Show across the entire interwebs at MeatAmericaTV.com

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Print Recipe
Q39-Brisket Burnt Ends
Brisket Burnt Ends at Q39 for Meat America
Prep Time 30 minutes
Cook Time 8 hours
Passive Time 8.5 hours
Servings
Prep Time 30 minutes
Cook Time 8 hours
Passive Time 8.5 hours
Servings
Brisket Burnt Ends at Q39 for Meat America
Instructions
  1. Start with Prime grade brisket
  2. Remove brisket by cutting on the fatty side of the package
  3. Remove fat cap from the point, trim the flat to 1/4 inch
  4. Season with 3/4 to 1 cup of Q39 seasoning, or salt & pepper
  5. Use hickory wood to heat the pit to 225 to 235 degrees Fahrenheit
  6. Place the brisket in the smoker fat cap UP
  7. Place the brisket to an internal temperature of 165 degrees Fahrenheit which should take about 5 hours
  8. Remove the brisket and wrap with 2 sheets of aluminum foil
  9. Add smoked Au Jus or beef stock in foil
  10. Put back in the smoker for 1 to 1.5 ours or until 198 to 202 degrees Fahrenheit
  11. Remove brisket from the foil, coat both sides with Q39 sauce and rub
  12. Put back in the smoker for another 5 to 10 minutes. Remove from smoker and let rest for 45 minutes.
  13. Once cooled, separate brisket flat from point. Trim fat from the sliced point, season where the fat was trimmed.
  14. Sear the fatty side of the point on an oak fire grill. Flip the point with the bark side down over a lower heat.

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