If you like burnt ends, you'll love this new twist Matt Pittman puts on the classic burnt ends experience. Using a blend of BBQ and frying, Matt creates this addictive recipe of chicken fried burnt ends.
In this recipe video, Texas BBQ Legend Matt Pittman of Meat Church takes you through his method for taking smoked brisket burnt ends to a new level by frying them in cubes and dipping them in a special jalapeño ranch sauce that's so good that he wants to "inject it into his veins". If you're serving this at an event, prepare for the lines that will be waiting for more.
You can find almost everything you need for this recipe in our online store or at our barbecue supply store in New Holland PA (store hours and location at the bottom of this page). Some of the ingredients are not listed below, but you should be able to get them at your local grocery store. Matt uses a Meat Church breading which we don't stock, but you can also make your own breading as he suggested.
Get a written version of the recipe here.
Quick links to the ingredients and tools you will need:
- Pellet Smoker
- Fryer
- Smoking Pellets
- Meat Church Holy Gospel Rub
- Meat Mitch Whomp BBQ Sauce
- Heavy Duty Cutting Board
- Thermapen Thermometer
- Butcher Paper
- A Good Knife
- Half-size foil steam pans (in-store only)
Before making this recipe, you will need to smoke your brisket. For a brisket recipe, refer to Matt's Texas Style Brisket Recipe.
