Beef Brisket Burnt Ends

Mike

Kind of good admin
Staff member
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2,014
Location
Lexington, KY
Grill(s) owned
  1. Bull
202


INGREDIENTS:

INSTRUCTIONS:
  1. Separate the point to allow seasoning of all sides.
  2. Season liberally with a base layer of Ray's Front Row Master Blend, then top with Ben's Heffer Dust.
  3. Wrap and let stand overnight.
  4. Place on Rec Tec grill at 275°F.
  5. Pull at 203°F.
  6. Cut into 1" cubes.
  7. Place in aluminum pan.
  8. Fold in your favorite molasses-based BBQ sauce.
  9. Apply rubs once more.
  10. Place back on smoker.
  11. Continue smoking for approximately 45 minutes or until extremely tender.
 
Mike,
Excuse my ignorance but when you say to separate the point from the flat do you then cook them at the same time on the RT? I've heard of this being done before but have never tried it. It has always seemed to me, that in doing so, you could then pull each cut at its most tender point.
Thanks for your help,
 
@u2er2 you don't have to cook the point and the flat at the same time but it certainly won't hurt anything if you do.

Here is a great video by HowToBBQRight that details his steps as well on cooking burnt ends and the flat.

 

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