Barbecue Brisket Burnt Ends

Smoking and barbecue meats are my most favorite food! Barbecue Brisket Burnt Ends are the best above the rest!

Matt and I bought a Yoder Smoker, and we absolutely love it! I had never had burnt ends and I wanted to try and make they myself. I had done a lot of research and this is what we came up with! Give this recipe a try!

 

Ingredients

  • 6 to 8 pound brisket point
  • 1 tablespoon Kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons Sweet Rub o’ Mine
  • 3/4 cup brown sugar
  • 6 tablespoons butter
  • 1/2 cup honey
  • 1 cup Favorite BBQ sauce

Directions

  1. Preheat your smoker to 225 degrees F using your favorite pellet blend. We used the camp chef blend.
  2. Trim up your brisket point by removing any remaining hard fat and trimming the top fat cap down to at least 1/4 inch thickness.
  3. Rub the brisket with the salt, pepper and sweet rub o’ mine. Be sure to cover the entire point. 
  4. Place the brisket on the smoker, close the lid and smoke until the internal temperature reaches 165 degrees F. This takes about 6 to 8 hours, depending on the thickness of your brisket. 
  5. Once the brisket reaches 165 degrees F, wrap tightly in tinfoil. Smoke until the temperature gets to 195 degrees and then remove to a cutting board. This takes another 3 hours. 
  6. Unwrap from the tinfoil, draining any liquid from tin foil into a aluminum pan. Cut the brisket point into cubes, about 1 1/2 inch thick.
  7. Place the cubes into the pan, toss in the BBQ sauce, brown sugar, honey and butter.
  8. Put the uncovered pan of burnt ends back on the smoker and close the lid. Continue smoking at 225 degrees for 1 to 2 more hours, or  until the burnt ends have started to caramelize on all sides and are very tender.
  9. Remove and serve warm!


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