The burnt ends are delicious morsels of the point end of a smoked beef brisket. To many of us barbecue connoisseurs these are a mouthwatering delicacy of a meat. Here’s how to make them.
Smoked Beef Brisket and Burnt Ends
If you can find just the point end of a brisket, that’s great – if not, you’ll have to smoke a whole packer. More meat is more food, after all!
Trim Your Brisket For Burnt Ends
The first step is to separate the whole packer. Remove the thick vein of fat that joins the flat and point; carefully trim between each muscle. Once you have them separated, trim off the excess fat on the outer sides of the point. The goal here is to expose the meat.
Trim the bottom layer of fat to ¼” on the flat. For this recipe you won’t need the flat, so you have the option to cook it alongside the point or save it for later.
Season Your Brisket
Next up, season the brisket. Start with a base of 1:1 salt and pepper, then layer with your favorite beef rub.
Time to fire up the smoker! It needs to run at 250⁰ with Pecan wood for smoke. When up to temp, place the point on the rack and let it smoke until it develops a mahogany color on the outside (~4 hours).
Once the bark has set, place the point in an aluminum pan and add beef broth around it (not over it). Cover the pan with aluminum foil and return it to the smoker.
Cook for another 3-4 hours to tenderize, until internal temperature hits 205-210⁰F. Then remove the pan from the smoker and carefully transfer the point to a cutting board.
Making Brisket Jus
The drippings or “Brisket Jus” is used to make a sauce for the burnt ends. Pour the jus into a fat separator or jar to remove the fat. It will separate and float to the top. Mix ½ cup of BBQ sauce with the jus and give it a quick stir.
To turn the point into burnt ends, use a sharp knife and cut the point into 1”x 1” cubes. Dredge each burnt end in the sauce mixture and line them bark-side-up in the pan. Drizzle a little more sauce over the top and return to the smoker for a quick glaze (10-15 min).
The burnt ends are done and ready to serve!
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