By
Tom Jackson
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Salmon Burnt Ends
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Kansas City Style Brisket Slices & Burnt Ends!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for everyone’s favorite big barbecue meat. Follow along as we walk you through everything you need to know to prepare some killer Smoked Brisket & Burnt Ends!
By
Tom Jackson
If you're looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man's Burnt Ends.
By
Tom Jackson
If you’re looking for a go-to brisket recipe, then look no further! This Smoked BBQ Brisket recipe doesn’t fuss with the bells and whistles involved in a competition style brisket, but boasts great flavors, the smoke-factor you love and most importantly, produces the best gift a brisket can give… burnt ends!
By
Tom Jackson
Josh Cary and Chef Tom Jackson talk a bit about a food with almost no history, pork belly burnt ends, and discuss what makes them so fantastic.
By
Tom Jackson
Josh Cary and Chef Tom Jackson have cooked up a new seasonal bi-weekly podcast in conjunction with KMUW. This podcast covers the history of Kansas City Burnt Ends and includes a recipe for a classic version of the dish.
By
Tom Jackson
A full “packer” brisket consists of two muscles: the flat and the point. The flat is the leaner of the two, and the cut from which we get brisket slices. The point is much fattier and provides us the succulent, delicious, fatty BBQ wonder that is burnt ends. Looking at the thick veins of fat that run through point meat, it’s not a stretch to compare the point to the Boston Butt from a pork shoulder. This, of course, begs the question, “Can I burnt ends a pork shoulder?” Yes. Yes, you can.
