Burnt-Ends-Sous-Vide-Processed

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 As most of you know, Burnt-Ends are the caviar of Smoked-Foods. Having done this several times now, I can emphatically say I prefer the point (Second Cut) to the flat. The point has so much more fat!!!! I've documented this process before, which can be found HERE. 


Note: IMO, there are two ways to make SV-Processed Burnt-Ends, and one is slightly better than the other. Of course, it depends on how much time you have and if you are willing to go the extra step. In this version, I skipped the extra-step because of time constraints. The extra step, which I will outline for you, is slightly better. 

In this Version- Dry-Brined with your favorite Rub and place in the refrigerator for 48-72 hours. Sous-Vide-Processed at 135f for 48 hours. Shocked and refrigerated for a bit. Additional steps will be outlined below. 

Superior Version- Dry-Brined with your favorite Rub and placed in the refrigerator for 48-72 hours. Smoked at 225f until an internal temp of 135-145f is reached. This initial smoke (extra step) creates a better Bark and Burnt-End. Sous-Vide-Processed at 135f for 48 hours. Shocked and refrigerated for a bit. Additional measures will be outlined below. 



If you can, buy a full packer and Separate the Muscles. I used the flat for Corned-Beef. The one on the left is the Point (Second Cut). Don't trim off all the fat!!! Fat is flavor. The point is a fattier cut, and the grain is different, which makes it more tender. 


Apply the Rub (Both sides). Sometimes I will use some yellow mustard initially for the glue. I had some time constraints, so I used a store-bought rub. This stuff is pretty damn good too. Yes, that's right, a store-bought rub.... don't be a snob.
Vacuum Seal and place in the refrigerator for 48-72 hours. This will allow for better penetration.  
Sous-Vide-Processed at 135f for 48 hrs. After processing, the point was shocked and refrigerated. 

Note: If it weren't for time constraints, I would have initially smoked at 225f until an internal temp of 135f-145f was reached to develop a better bark. 


Remove from bag, slice, and cut into small nuggets.






Place Burnt-Ends into a large bowl and treat with rub and BBQ Sauce. 

Place Burnt-Ends into a large tin foil roasting pan and smoke at 225f until toasty and dark. At 20 minutes intervals, make sure to toss them to ensure an even cook.

Note: Tin Foil Roasting pan has been perforated with tiny holes to allow smoke to penetrate during the cook. 




Perforated with many holes......








Done!!!!!!!!

Burnt-End-Katsu!!!!!!!


Now for the fun part!!! Let's make some Katsu which is a fav of mine. Take cold Burnt-Ends and coat with flour, eggs, panko, and refrigerate for an hour to dry the surface. 

Note: You have two options. 
1- Make Katsu with SV-Process cold Burnt-Ends
2- Or make Katsu smoked Burnt-Ends.
Both versions are awesome!!!!





























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