Go Back
+ servings
Burnt Ends

Smoked Brisket & Burnt Ends

Smoked brisket and burnt ends are the ultimate in backyard barbecue. Smoking a brisket does not have to be intimidating. It's actually quite easy and absolutely worth the effort.
5 from 4 votes
Prep Time 30 minutes
Cook Time 10 hours
Resting Time 2 hours
Total Time 12 hours 30 minutes
Course Main Course
Cuisine BBQ
Servings 12 servings
Calories 753 kcal

Equipment

  • 1 Smoker

Ingredients
  

  • 12 lb Packer brisket
  • 1 tbs kosher salt
  • 1 tbs black pepper freshly ground
  • 12 oz barbecue sauce

Instructions
 

  • Preheat smoker to 250˚F - 275˚F. Trim the extra fat from the packer brisket.
  • Rub the brisket with equal parts of kosher salt and black pepper.
  • Smoke until the brisket reaches an internal temperature of 165˚F.
  • Wrap the brisket in butcher paper coated with beef tallow. Return the brisket to the smoker until the internal temperature reaches 202˚F (about two hours).
  • Remove the brisket from the smoker. Separate the point from the flap by gently inserting a knife between the two. The thin fat layer holding the two pieced together will be easy to cut through. Wrap the flat portion in butcher paper, then a few towels and place in a room temperature cooler to rest for two hours.
  • Cut the point into 1.5 - 2" chunks and place in an aluminum pan. Cover with your favorite BBQ sauce and return to the smoker, uncovered for two hours.
  • Slice the brisket and serve with BBQ sauce and the burnt ends, or, keep the burnt ends for yourself.

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
 
 

Nutrition

Serving: 6ozCalories: 753kcalCarbohydrates: 12gProtein: 94gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 281mgSodium: 1232mgPotassium: 1569mgFiber: 0.4gSugar: 9gVitamin A: 66IUVitamin C: 0.2mgCalcium: 35mgIron: 9mg
Keyword beef brisket, burnt ends, smoked brisket
Tried this recipe?Let us know how it was!