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Burnt Ends

Smoked Brisket & Burnt Ends Recipe

5 from 4 votes
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.
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Prep Time 30 minutes
Cook Time 10 hours
Resting Time 2 hours
Total Time 12 hours 30 minutes
Servings: 12 servings
Course: Main Course
Cuisine: BBQ
Calories: 753
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 12 pound Packer brisket
  • 1 tablespoons kosher salt
  • 1 tablespoon black pepper freshly ground
  • 12 ounce barbecue sauce

Equipment

  • 1 Smoker

Method
 

  1. Preheat smoker to 250˚F - 275˚F. Trim the extra fat from the packer brisket.
  2. Rub the brisket with equal parts of kosher salt and black pepper.
  3. Smoke until the brisket reaches an internal temperature of 165˚F.
  4. 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).
  5. 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 pieces 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.
  6. 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.
  7. Slice the brisket and serve with BBQ sauce and the burnt ends, or, keep the burnt ends for yourself.

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

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
Fireboard 2 Drive: https://www.fireboard.com/shop/fireboard-2-drive/?fba_ref=16

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