Burnt Ends V 2.0.1

Throughout the month of February we tried something new when it came to burnt ends; not that beef brisket burnt ends are bad, but we wondered if there was something better. And yes, Virginia, there is.

A competitor of mine recently decided to close for good. One of his customers asked me if I would consider doing something with Tri-Tip because the other guy did and he liked the flavor of the beef. I asked him what he did to the Tri-Tip and he told me, "I don't know but it was damn good." OK, I thought, that narrows it down. I searched the Internet and found a bazillion hits for Tri-Tip and began to think. A day or two later, it dawned on me: Tri-Tip and Brisket are almost the same. I kept thinking.

I knew one thing, Tri-Tip and Brisket may be related, but price wise they were in different classes. I trim my Briskets very lean, even the point where traditional burnt ends come from so why not combine the two? Why not create a burnt end from a Tri-Tip, so I did. It was magical. Now, I have customers asking me for burnt ends. Very few people knew what they were before, but now they do.

These burnt ends literally melt in your mouth. All of the fat gets rendered out and the result is smoky, tender chunks of beef that are killer.

Swing by the trailer and ask for an open face Burnt End sandwich. I guarantee you have never had anything like it. I've been BBQing a long time and they're the best I've ever had.