Description
These burnt ends are like bite-sized cuts of meat candy and make a fantastic choice for supper or a special occasion meal with friends and family.
Everyone at the dinner table will love the smokiness, crispy texture and tender deliciousness of the melt-in-your-mouth burnt brisket ends you prepare.
Ingredients
Units
Scale
- 5 pound Brisket
- 1/2 cup beef stock
- 1/2 cup barbecue sauce
- 1/4 cup brown sugar
- 1/4 cup Kosher salt
- 1/4 cup black pepper
- 2 tbsp garlic powder
Instructions
- If you selected a whole brisket, remove the point from the top flat portion and keep the flat.
- Season the point with kosher salt, black pepper, and garlic powder, put in the aluminum pan, seal, and keep in the refrigerator overnight.
- Allow the brisket to rest at room temperature for at least 30 minutes.
- Heat the smoker to 250°F and place the brisket into the smoker. After 2 hours, spritz your brisket with clean water every 45-60 minutes if it seems dry (you can also opt to use apple cider vinegar).
- Smoke the brisket until the internal temperature of the meat reads 165°F.
- Wrap the brisket in aluminum foil along with the beef stock and return to the smoker until it registers an internal temp of 195°F.
- Take the brisket off the smoker and remove the foil.
- Slice your brisket into cubes, toss with BBQ sauce and brown sugar, and return it to the smoker in a clean aluminum pan.
- Smoke uncovered for an additional 60 minutes until its internal temperature reads 205°F.
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Cuisine: American