Brisket Burnt Ends
Smoked beef brisket point sliced into cubes and bathed in BBQ sauce to make melt-in-the-mouth, super meaty burnt ends.
Servings 6
Calories 698kcal
Ingredients
- 5 lbs brisket point
- ¼ cup kosher salt
- ¼ cup coarse black pepper
- 2 tbsp granulated garlic
- ½ cup beef stock
- ½ cup BBQ sauce
- ¼ cup brown sugar
Instructions
- If you have a whole brisket, separate the point from the flat end and save the flat.
- Season the brisket point with salt, pepper and garlic, place in a foil pan, cover and refrigerate overnight or for a few hours.
- Heat your smoker up to 250°F and smoke your brisket point until the internal temperature reaches 165 degrees.
- After two hours, spritz brisket with water if it looks dry every 45 minutes to an hour.
- Wrap your brisket with foil along with beef stock and place back on the smoker until it reaches an internal temperature of 195°F.
- Remove the brisket from the smoker and uncover.
- Cube up your brisket into 1x1 squares and mix with BBQ sauce and then back into the smoker uncovered for another hour until the internal temperature reaches 205°F.
Nutrition
Sodium: 5305mg | Calcium: 85mg | Vitamin C: 1mg | Vitamin A: 107IU | Sugar: 17g | Fiber: 3g | Potassium: 1516mg | Cholesterol: 234mg | Calories: 698kcal | Saturated Fat: 10g | Fat: 28g | Protein: 80g | Carbohydrates: 27g | Iron: 9mg