brisket burnt ends

Burnt ends are typically made from the thicker portion of the brisket, which makes for some flavorful and super tender burnt ends. These things are packed with an intense smoke flavor after cooking over wood for 15 hours. Then they are caramelized in a tangy, sweet Kansas City-style barbecue sauce.

Smoked Brisket Burnt Ends

brisket point

brown sugar

smoked paprika

onion powder

garlic powder

oregano

salt

black pepper

cumin

chili powder

cayenne pepper

ketchup

apple cider vinegar

tbsp honey

Worcestershire

tbsp smoked paprika

dry mustard

pepper

tsp chili powder

Preheat

Preheat your smoker to 225°F using your favorite wood. I use a competition blend by Pit Boss.

Separate

Separate the point from the flat by running your knife between the two muscles.

Trim

Trim any hard fat and tough pieces from the brisket and remove any silver skin.

Trim the soft fat, called the fat cap, down to about 1/4&quot; thick.

Coat

Put the barbecue spice blend rub on the brisket and coat it entirely all the around.

Smoke

Place the brisket on the smoker and cook until the internal temperature reaches 160°F. This should take about 8-10 hours. Expert Tip: Spritz with about 1 cup of apple cider vinegar or apple juice every hour.

Wrap

When the internal temperature reaches 165°F, wrap tightly in butcher paper and smoke until the internal temperature reaches 195°F. This will take about another 2-3 hours.

Remove the brisket and unwrap the butcher paper, being sure to catch the juices into an aluminum baking pan. Cut the brisket into 1&quot; cubes.

Baste

Place the cubed brisket into the aluminum pan and toss it with the Kansas City-style BBQ sauce. Sprinkle the brown sugar on top. Be sure to work quickly to prevent the brisket from cooling too much.

Caramelize

Set the uncovered pan on the smoker at 225°F for another 1-2 hours or until the juices are caramelized.

Remove

Remove from the smoker and enjoy, cheers!

Make mouthwatering smoked burnt end nuggets with this easy-to-follow recipe.

Brisket Burnt Ends Recipe

Morton Coarse Kosher Salt ((approximately ½ teaspoon per pound))

Big Bad Beef Rub

Kansas City style barbecue sauce

beef broth

Prep. Trim any excess fat off of the brisket point. Refrigerate the trimmings to use when finishing the burnt ends.

Salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in, setting aside any remaining rub to use once the meat has been smoked cubed.  Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.

Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.

Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don&#39;t let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark. 

When the meat&#39;s internal temperature reaches 155°F (68.3°C) and has taken on a nice dark hue, take the meat off of the smoker or grill and wrap it tightly in a double layer of heavy-duty foil. Add the beef broth, crimp the foil tight, and put the wrapped meat back on the smoker or grill over indirect heat. This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall (read more about the stall here).

Prep again. When the meat temp hits 195°F (95°C), carefully remove it from the foil, reserving the liquid to use later. Cut the point into cubes about 1-inch on all sides. Set aside any pieces that are too fatty or just eat them. Dust them with rub and a little sugar to accelerate browning and bark formation. Tumble them onto a grill topper on a hot grill over direct heat for a few minutes to caramelize the sugars and brown the cut edges.

Cook again. In a frying pan, render the beef fat that you trimmed from the brisket point. Or better still, use bacon fat or duck fat. You can do this over hot coals. Move the cubes to the pan and gently fry them until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup of your favorite BBQ sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the grill and stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don&#39;t let them burn.

Serve. When they&#39;re done, serve them before they go soft. You can just present them in a pile on a plate, or on a bun. I like to make a banh mi type sandwich with quick pickled onions on a garlic bread baguette sandwich.

used beef tallow instead of rendered fat.   Also didn't remove the point until the end but it turned out amazing.  crispy but you could cut as needed with a fork!

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Smoked Brisket Burnt Ends

Brisket Burnt Ends Recipe

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