This post has been sponsored by Martin’s Potato Rolls. The recipe, and all opinions are completely my own. As always, THANK YOU to my sponsors for helping keep my site running and new recipes flowing!
A few months ago, I had the opportunity to attend a conference in Austin, TX and there I met the crew at Martin’s. It obviously follows that we became fast friends. They make yummy potato buns. I like to make things to put on yummy buns! It was basically fate. After tossing around a few ideas for what would be the best match up for my meaty goodies and their tender rolls, we came together over this Burnt Ends Sandwich with Pickled Red Onions.
I’ve been wanting to detail my method for burnt ends for a while now, and after my recent trip to the burnt ends capital of the world (Kansas City) I felt like I was finally prepared to share my recipe. These burnt ends are about as classic BBQ as you can get and are absolutely perfect for your next summer cookout.
The true secret to good burnt ends is starting with a whole packer brisket. A brisket is actually two muscles that overlap, the flat (which is leaner) and the deckle or point (which is much fattier). When you smoke the whole brisket together, the fat cap and the point help keep the flat nice and juicy and the flat helps keep the point from being over exposed to heat and getting stringy. The flat is perfect for slicing and serving, and the point is what we need for making our tender, sweet burnt ends, AKA meat candy.
PRO TIPS: If you need more info about what brisket is you can read my BRISKET 101 post. If you need some help with trimming your brisket before smoking, read HOW TO TRIM A BRISKET. If you don’t want to cook a whole brisket and save the flat for slicing, you can follow my recipe for Poor Man’s Burnt Ends instead which uses a chuck roast to give you a whole tray of mock burnt ends.
When your burnt ends are done they will practically melt in your mouth, so to make the perfect sandwich we need a bun that is just as tender. This is one of those scenarios where you want the bun and the meat to melt together in perfect harmony. That’s where Martin’s comes in. Their potato rolls really are the perfect complement to the sticky sweet burnt ends because they help hold everything together and soak up all the yummy juices. Check out the product locator to find out where to get ya some rolls so you can enjoy this one at home!