These burnt ends indeed are an absolute must-have for people who enjoy melt-in-your-mouth, delicious barbecue.
This tri-tip burnt ends recipe is a distinct variation, made from a trimmed tri-tip roast and prepared using a smoking technique that produces intense flavor.
They become a smoky, sweet, peppery treat on their own after being rendered down in a simmering butter bath, and they are also perfect for topping mac and cheese or stews.
Tri-tip burnt ends represent the only way to bring your taste buds to BBQ heaven; this goes the same with whatever your desired application may be.
Tri-Tip Burnt Ends
This easy tri-tip burnt ends recipe will satisfy any meat cravings, no matter how you serve them.
These unique cubes of beef will quickly become favorites amongst several barbecue lovers, from the simple preparation to the intense caramelization and tender glaze.
Well, I can say it’s time to crack open a cold beer and turn on the grill, as these mouth-watering cubes of beef are just one cooking session away.
What Are Burnt Ends?
Originally, burnt ends started as a Friday special at BBQ joints after the restaurant had collected the crunchy ends of their sliced brisket throughout the week, sauced them up, and served them on bread.
Well, after that, they became such a phenomenon that plenty of restaurants began to put burnt ends on their menus.
To be honest, Kansas City, Missouri, is where burnt ends took hold.
These delicious meat treats are not leftovers anymore, as they are now a headlining item.
Burnt ends are obtained from the point end (also commonly referred to as the deckle) of a brisket.
This cut is obtained from the pectoral muscle of the cow and is extraordinarily tough given that the cow uses it most of the time.
In addition, it is well-marbled with fat, so when the meat cooks low and slow over a wood fire, then those tight connective tissues break down and gelatinize as the fat melts and moisturizes the meat.
Now, you are left with these little nuggets of succulent beef with a signature smoky bark and crazy good BBQ flavor in each bite.
What is a Tri-Tip Steak?
Tri-tip steak is obtained from a tri-tip roast, which is a small, triangular cut from the sirloin.
Plus, it is commonly referred to as a triangle steak, a Santa Maria steak, or a bottom sirloin steak.
This is a boneless cut, around ¾- to 1-inch thick, and should be nicely marbled. Tri-tip is a quality cut of meat thanks to its rich beef flavor and succulent texture.
And its lower price tag compared to similar steak cuts does add to its appeal.
The tri-tip was popularized in California but is now more widely marketed, even though you may need to request it from your butcher.
You can also try making a tri-tip roast since you will be learning how to cook delicious tri-tip burnt ends.
In addition, you can opt for a different cut of beef and make some other kind of burnt ends.
Smoked Tri-tip Recipe
If you are hankering for succulent, delectable, melt-in-your-mouth beef, there’s nothing quite as good as smoked tri-tip.
Well, then maybe beef is not your thing or you just haven’t had good smoked tri-tip yet if you don’t agree with that statement. That being said, this recipe is here to help you fix the second issue.
Category: BBQ
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 4 hours and 20 minutes
Servings: 4
Ingredient
- 1 tri-tip (2 to 3 Ibs each)
- Texas-style rub
- 1 teaspoon of coarse kosher salt
Laid-Out Instructions
- Well, there’s no reason to leave the fat cap intact if you are cooking the tri-tip low and slow. Get rid of it with a sharp knife.
- You are to apply coarse kosher salt to both sides of the meat at a rate of around ½ teaspoon per Ib. 1 teaspoon of coarse kosher salt covers a 2 Ib tri-tip.
- After that, place the meat in a lidded container and put it in the fridge for 2 hours. It is not necessary to rinse the salt from the meat.
- When that is done, apply a light coat of Texas-style rubs to the top side of the tri-tip. Set the meat aside while you go get the smoker ready.
- It’s time to set up your smoker for cooking at 225 degrees Fahrenheit (107 degrees Celsius) using indirect heat. Well, fill it up if your smoker uses a water pan.
- Allow the smoker to preheat for around 30 minutes before you proceed to the next step.
- Afterward, lay the tri-tip right on the smoker grate, or you can use a pan with a rack to make it easy to move it to and from the kitchen.
- If you have oak and/or pecan, you can use them for smoke and keep that smoke going the whole time if possible.
- Also, ensure that you keep a close eye on the temperature, given that that is the only way to truly know when it’s perfect.
- You will know it is the best time to remove the meat from the smoker when it reaches about 110 degrees Fahrenheit (43 degrees Celsius) and then place it over a fire, some hot coals, or under the broiler of your oven to sear the meat.
- The point of doing this is to brown the exterior of the meat, not just to make char marks. This browning does enhance the flavor greatly.
- Make sure you place the meat back in the smoker to finish if the meat has not reached 130 degrees F (54 degrees C) when you are done searing.
- Well, remove the tri-tip from the heat when finished, and loosely wrap it in foil for a little rest time if you want the best results. Normally, I allow it to rest for about 10 to 15 minutes before slicing it.
- Now, proceed to slice it up into pieces about the thickness of a pan, serve, and enjoy.
How Long To Smoke Burnt Ends
It actually takes roughly 10 to 12 hours to smoke burnt ends. The initial smoke will take around 6 to 8 hours, followed by 3 hours wrapped in butcher paper, then a final 1 to 2 more hours once cubed and cooked in the BBQ sauce and brown sugar.
However, keep in mind that this time will differ for each time you cook these due to some factors such as how thick your meat is, the consistency of the heat on your grill, and so on.
Instead of watching the clock while these are cooking on the smoker, you can just gauge the doneness by the internal temp.
I strongly suggest that you get a reliable instant-read meat thermometer and track the temp as these cook to let you know when they are done.
How Long to Cook Tri-Tip Steaks on the Grill
Well, I’m sure you now know that your grilling time depends on the thickness of your steak.
- ¾-inch thick steaks will require around 9 to 11 minutes for medium rare (145 degrees Fahrenheit) or 11 to 13 minutes for medium (160 degrees Fahrenheit).
- 1-inch-thick steaks will require about 13 to 15 minutes for medium rare (145 degrees Fahrenheit) or 15 to 17 minutes for medium (160 degrees Fahrenheit).
Conclusion
This burnt ends recipe comes straight from the pitmasters at Kansas City’s biggest BBQ joints.
These slow-smoked tri-tip burnt ends are cubed and braised in a sweet and spicy BBQ sauce for the most tender, melt-in-your-mouth bites of meat candy.
That being said, this will bring us to the end of this guide, as you now have the best tri-tip burnt ends recipe.
Making Tri-Tip Burnt Ends Recipe
Ingredients
- 1 tri-tip 2 to 3 Ibs each
- Texas-style rub
- 1 teaspoon of coarse kosher salt
Instructions
- In a medium mixing bowl, whisk together wine, Worcestershire sauce, tamari, olive oil, vinegar, salt, pepper, garlic, rosemary, and thyme.
- Place the steak in a sealable plastic bag and pour the marinade over it. Seal the bag securely.
- Put the bag in a baking dish or bowl and refrigerate for 6 to 10 hours.
- 40 minutes before cooking, remove the top round roast from the refrigerator to bring it to room temperature.
- Fill the water bowl of your smoker halfway and add wood chips to the tray. Open the top vent and preheat the smoker to 250 degrees Fahrenheit.
- Remove the meat from the marinade and pat it dry with paper towels, discarding the marinade.
- Place the roast directly on the smoker rack. Position the probe thermometer at one end of the roast.
- Smoke the beef for 60 minutes, then check the internal temperature with the probe or a digital meat thermometer. Aim for 125 degrees F for medium-rare and 145 degrees F for medium. Continue smoking for up to 75 minutes until the desired temperature is reached. Remember to check the water and wood chips every 45 minutes and replenish as needed.
- Once cooked, transfer the top round roast to a clean cutting board and loosely tent with foil. Let it rest for at least 15 minutes before slicing.
- Slice the London broil thinly against the grain and serve with your favorite side dishes.
