Brisket Burnt Ends Recipe

Introduction

When you’re looking for that classic BBQ delicacy, Brisket Burnt Ends cooked low and slow are the answer! When done right these bite sized pieces of tender and juicy brisket will be the thing that will have you licking your fingers and feeling like a kid in a BBQ candy shop. In this brisket burnt ends recipe, Jabin Postal from Postal Barbecue will show you how to make burnt ends that will melt in your mouth every time, using the Slow 'N Sear® Kettle Grill. 

Ingredients

Homemade BBQ rub if desired:

  • 3 tbsp Coarse Ground Pepper
  • 1 tbsp Granulated White Sugar
  • 1 tbsp Onion powder
  • 2 tsp Mustard Powder
  • 2 tsp Garlic powder
  • 2 tsp Chili Powder
  • 1 tsp Cayenne 
  • 1 tsp Ground Cumin

      Prep

      To prepare your brisket point for smoking, for the best results, it begins the day before. To start, you will want to look over your brisket and trim off any unwanted exterior fat and extra bits of meat that might burn or dry out during the cooking process. If you are using a full packer brisket to make your dedicated burnt ends we recommend splitting the flat and point prior to smoking. Once it has been trimmed up, it is recommended to dry brine your brisket point because it is such a large cut of meat.  To do this, apply kosher salt to the outside of the brisket and place it back into the fridge overnight or even up to 48 hours in advance to cooking.

      Once the brisket has been dry brined, remove it from the fridge and apply a thin layer of olive oil or yellow mustard as a binder to the outside.  Next, apply a generous layer of our Not Just For Beef Rub or homemade rub of your choice. After your brisket point has been seasoned let it hang out for a few minutes while you set up the Slow ’N Sear® Kettle.  Click here to see how to set it up for low and slow cooking.

      Cook

      With our grill temperature locked in around 250ºF, place the prepared brisket onto the grill opposite the coals and place in a leave-in remote thermometer to begin monitoring the internal temperature of the brisket as it cooks.  Next, close the lid and begin smoking your brisket, spritzing as needed with a 50/50 combination of water and apple cider vinegar. After 4.5-5 hours, open the grill and check the progress, it is important that the bark forms well and doesn’t rub off. 

      With the bark set, tightly wrap your brisket point with aluminum foil and place it back on the grill.  At this point you will continue cooking until you have an internal temperature between 200ºF-205ºF (or probe tender). Once your brisket point is probe tender, remove it from the grill and begin to cut the brisket point into 1-1.5 inch cubes then place them into a tray. Next pour over your favorite BBQ sauce and mix your burnt end pieces around in the sauce.  Lastly place the burnt ends back onto the grill for 15-20 minutes to allow the sauce to set up. Once the sauce has set up, remove them from the grill and dig in… Yummm.. 

      Brisket Burnt Ends Recipe | SnS Grills