Brisket Burnt Ends
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5.0
6 reviews
Excellent
Brisket Burnt Ends
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Brisket burnt ends are Kansas City-style cubes of tender, deliciously caramelized beef smoked low and slow with your favorite BBQ dry rub.
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Ingredients
- 6-8 pound brisket point/deckle (See Note 1)
- 1/4 cup favorite BBQ Dry Rub (See Note 2)
- 1 cup beef stock
- 1/4 cup butter
- 1/4 cup brown sugar
- 3 tbs honey
- 3 tsp Tabasco or hot sauce of choice
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Instructions
- Preheat your smoker to 225°F using oak and or maple, cherry wood.
- Trim the brisket point by removing any remaining hard fat and also trimming the top fat cap down to 1/4 inch thickness (See Note 1).
- Season the brisket point on all sides with your favorite Dry Rub (See Note 2). Insert a meat thermometer in the thickest part of the brisket point.
- Place the dry rubbed brisket point in your smoker, close lid, and smoke until the internal temperature reaches 165°F (typically 6-8 hours, depending on the size and thickness of your meat). Spritz with the beef stock every hour during this initial smoke phase.
- When brisket reaches 165°F, wrap tightly in butcher paper and return to the smoker (leaving meat thermometer in still). Smoke until the internal temperature reaches 195°F (typically about 3 hours).
- Place the butter, brown sugar, honey, and Tabasco in a saucepan. Cook for several minutes and the mixture is bubbling.
- Remove brisket point from smoker and butcher paper. Cut into 1-inch cubes. Transfer the cubes to an aluminum pan and pour the brown sugar mixture on top, tossing to coat.
- Place the uncovered pan back in the smoker and close the lid. Continue smoking at 225°F for 1.5-2 hours. The burnt ends will be coated with the sauce and exterior should be caramelized on all sides.
- Serve as is or with traditional white bread and other BBQ sides.
Notes
- If starting with a whole brisket, separate the point from the flat by running a sharp knife through the vein of hard white fat between the two muscles. Use the flat brisket for my Corned Beef recipe and the point/deckle for these burnt ends.
- I like to use my All Purpose BBQ Dry Rub, Kansas City Style Dry Rub or you favorite dry rub.
- For SMALLER brisket point/deckle:2.5-3 lb point/deckle dry rubbed = about 3.5 hours to reach 165°FWrapped and back in until 195°F about 2 hoursSauced in foil pan back in smoker for one hour and serve.
Nutrition Information
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Calories
632kcal
(32%)
Carbohydrates
14g
(5%)
Protein
71g
(142%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
226mg
(75%)
Sodium
416mg
(17%)
Potassium
1195mg
(34%)
Fiber
0.02g
(0%)
Sugar
13g
(26%)
Vitamin A
180IU
(4%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 14g | 5% |
| Protein | 71g | 142% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 226mg | 75% |
| Sodium | 416mg | 17% |
| Potassium | 1195mg | 25% |
| Fiber | 0.02g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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