Brisket Burnt Ends
These tasty little morsels are considered one of the best bites in bbq. Simple to make with a little bit of planning. you've gotta try making these!
Servings 3 pounds
Calories 333kcal
Equipment
Ingredients
- 1 Full Brisket 14-16 lbs
- 2 cups bbq rub
- 12 ounces bbq sauce
Instructions
- Trim fat cap down to a ¼".
- Trim fat on the other side of brisket away, and then carefully trim away a good portion of the fat between the point and the flat.
- Generously season the brisket with bbq rub and then smoke at 180 until the internal temperature hits 160.
- Adjust the temperature of your smoker up to 225 and continue smoking until internal temperature hits 195.
- Separate the point from the flat. Wrap flat in butcher paper and continue smoking.
- Cube up point and place in a disposable tin. Season with more bbq rub, then coat with bbq sauce.
- Place in smoker uncovered and let smoke until flat reaches internal temp of 205. Wrap flat in foil and place in cooler to rest.
- Bump temperature of smoker up to 275 and continue cooking burnt ends until the sauce has reduced and the beef pieces appear charred and tacky.
Video
Notes
Pay attention to the rub you use here. If it's high in salt back off on the amount of rub you use when you season the chunks of the point.
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 46g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 1370mg | Fiber: 2g | Sugar: 38g