Tag: burnt ends

SPAM Burnt Ends

I’ve smoked SPAM. I’ve grilled SPAM. But I’d never made SPAM burnt ends until now. I can say without hesitation that my life is now complete. No, these aren’t beef brisket burnt ends. But believe me, they’re really good. My first bite was an ‘oh, dang!’ moment for me. Heck, yeah, give me some more!

SPAM Burnt Ends

SPAM needs a bit of seasoning. Though it’ll pick up some flavor from the smoke, it’s up to you to add the rest. You want your SPAM burnt ends to be super yummy! I decided to take a sweet heat approach. I used a spicy BBQ rub for the seasoning. And for the sauce I used a sweet tomato-based BBQ sauce. You want a sauce that will caramelize, giving you a bit of a crust to the SPAM. The sweetness of the sauce contrasted perfectly with the spiciness of the rub.

SPAM Burnt Ends

You really can’t get any easier than SPAM burnt ends. It’s a great way to use extra space on your smoker, too!

Spam Classic, 12 Ounce Can (Pack of 12)
Spam Classic, 12 Ounce Can (Pack of 12)
SPAM Burnt Ends
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4 from 1 vote

SPAM Burnt Ends

You really can't get any easier than SPAM burnt ends. It's a great way to use extra space on your smoker, too!
Course Appetizer
Cuisine American
Keyword beef, smoked
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 179kcal
Author Inspired by a recipe from Skull and Mortar

Ingredients

Instructions

  • Fire up your smoker for smoking 250-300 F. Use whichever wood you prefer. I used a few chunks of hickory.
  • Remove the SPAM from the tin and season heaving with the BBQ seasoning. Rub it in good, and get it everywhere. The more, the better, but don't put it on so thick that it cakes.
  • Smoke for about 1 hour or until the SPAM gets a bit of a crust on it and has turned a little darker in color.
  • Remove from the smoker and cut into 1" cubes. Brush all sides liberally with the sauce. Sprinkle lightly with more of the rub.
  • Transfer SPAM cubes to a disposable pan and return to the smoker.
  • Smoke another 30 minutes or until the sauce has started to caramelize.
  • Serve immediately

Nutrition

Calories: 179kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 800mg | Potassium: 232mg | Iron: 1mg

Nutritional values are approximate.

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Hot Dog Burnt Ends

If you’ve never made or tried burnt ends, I highly recommend them. As great as smoked brisket is, burnt ends are brisket candy. Highly addicting, they are a real treat. But hey, they do take time and brisket isn’t always the cheapest cut. So what to do if you want to feed a crowd of some meat candy without breaking the bank? Yep, you guessed it: hot dog burnt ends. Smoked hot dogs covered in a caramelized sauce, you’ll never eat those little sausage thingies again. Perfect for a party, these goodies will disappear in no time.

Hot Dog Burnt Ends

There’s absolutely nothing challenging about making these hot dog burnt ends. If you don’t have a smoker (I love my Weber smoker!) you can make the entire dish on a grill. You can even use a gas grill. If you do, I recommend you use a smoky BBQ sauce to add a little of that great I-made-these-on-a-smoker even-though-I-didn’t flavor.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Hot Dog Burnt Ends
Print Pin
5 from 1 vote

Hot Dog Burnt Ends

Smoked hot dogs covered in a caramelized sauce, you’ll never eat those little sausage thingies again. Perfect for a party, these goodies will disappear in no time.
Course Appetizer
Cuisine American
Keyword hot dogs, smoked
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 16
Calories 166kcal
Author Inspired by a recipe from Hey Grill Hey

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use any wood you like, these turn out great whether they are smoked over fruit wood or a stronger wood such as mesquite.
  • Squeeze the mustard over the dogs then brush around all sides. (I found it easier to just spread the mustard with my hands).
  • Sprinkle the rub over all sides of the dogs. Transfer to your smoker and smoke for 1 hour.
  • Meanwhile, fire up your grill for medium heat cooking (or pre-heat your oven to 375 F).
  • Remove dogs and cut into thirds (about 1 1/2″ pieces). Transfer to a disposable pan.
  • Combine the butter, brown sugar and BBQ sauce and pour over the hot dogs. Stir and place on your grill (or in the oven).
  • Cook dogs an addition 30-45 minutes, stirring every 10 minutes, until the hot dogs have begun to caramelize.
  • Remove and let cool slightly before serving.

Nutrition

Calories: 166kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 422mg | Potassium: 94mg | Fiber: 1g | Sugar: 6g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

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Burnt Ends

I made some poor man’s burnt ends not long ago, which really got my mojo going. So I ran out and picked up a gorgeous Wagyu beef brisket and proceeded to make the real thing, brisket burnt ends. And suddenly, all was good in the world again. Nothing compares to these in my book. Tender as you can get. Beefy good flavor. Every bite is a treat. I could (and did) eat these like popcorn. It was bordering on embarrassing. When you make them you’ll understand what I mean.

Burnt Ends

I could eat these all day long. As much as I love sliced smoked brisket, or chopped smoked brisket, these little morsels pack more flavor into every bite. And they’re really great served on a hoagie bun with lettuce and tomato as a po boy! And on top of grits???? Amazing!

I usually prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For these burnt ends I went with whiskey barrel chunks for a heavier smoke flavor.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Need to feed a crowd and want to wow them with something totally different? Try my amazing hot dog burnt ends instead.

Burnt Ends
Print Pin
5 from 1 vote

Burnt Ends

I made some poor man’s burnt ends not long ago, which really got my mojo going. So I ran out and picked up a gorgeous Wagyu beef brisket and proceeded to make the real thing, brisket burnt ends. And suddenly, all was good in the world again. Nothing compares to these in my book. Tender as you can get. Beefy good flavor. Every bite is a treat.
Course Appetizer
Cuisine American
Keyword beef, smoked
Prep Time 12 hours
Cook Time 10 hours
Total Time 22 hours
Servings 12
Calories 185kcal
Author Mike

Ingredients

For the brisket

Texas Crutch sauce

Instructions

For the brisket

  • Rub the rub all over the brisket.
  • Transfer to a resealable container or wrap in foil and refrigerate overnight.
  • Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel’s whiskey barrel chunks. Burnt ends need a little more smoke than say sliced brisket, in my opinion.
  • Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
  • Remove the brisket and place it onto a large piece of foil.
  • Combine the crutch sauce ingredients and pour over the brisket.
  • Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
  • Remove the brisket from the foil.
  • Cut beef into 3/4″ – 1″ cubes and place into a large disposable pan.
  • Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  • Sprinkle with more of the rub and return to the smoker for 1 more hour.
  • Devour.

Nutrition

Calories: 185kcal | Carbohydrates: 2g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 90mg | Potassium: 377mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg

Nutritional values are approximate.

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GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
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Poor Man’s Burnt Ends

Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s burnt ends so-to-speak) cut of meat, a chuck roast. The process is the same. Smoke for hours, cut into pieces, add a bit of sauce, and smoke some more. That’s it. Every bite just falls apart. Great by themselves, on a roll as a sandwich, or my favorite, served over cheesy grits.

Poor Man's Burnt Ends

You do not want to use a heavy, thick BBQ sauce when making poor man’s burnt ends. Use a milder sauce that doesn’t have a lot of sugar or molasses. Less is definitely more. You can always add sauce to them when you serve them.

You can also just smoke a chuck roast as you would any other large piece of meat, such as a pork shoulder or butt. It makes for the perfect shredded beef sandwich. Check out my post on smoked chuck roast here.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray's Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT
Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT
Poor Man's Burnt Ends
Print Pin
5 from 1 vote

Poor Man’s Burnt Ends

Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s so-to-speak) cut of meat, a chuck roast. 
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 12
Calories 204kcal

Ingredients

Instructions

  • FIre up your smoker for 225 F cooking. Use a few chunks of hickory or a lighter wood.
  • Season the chuck on all sides with the rub and place onto the smoker.
  • Smoke until the internal temperature reaches 185 F.
  • Carefully remove the chuck and wrap in foil. Let rest on your counter for 30 minutes.
  • Remove the chuck roast from the foil and transfer to a cutting board.
  • Cut into 3/4″ cubes and place into a disposable aluminum pan.
  • Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  • Sprinkle with more of the rub and return to the smoker for 1 1/2 more hours.
  • Devour.

Nutrition

Calories: 204kcal | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 92mg | Potassium: 376mg | Vitamin A: 15IU | Calcium: 19mg | Iron: 2mg

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
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GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
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