Smoked Brisket & Burnt Ends Recipe
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.
Equipment
- 1 Smoker
Ingredients
- 12 pound Packer brisket
- 1 tablespoons kosher salt
- 1 tablespoon black pepper freshly ground
- 12 ounce 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 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.
- 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
Fireboard 2 Drive: https://www.fireboard.com/shop/fireboard-2-drive/?fba_ref=16
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
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