Brisket Burnt Ends Without a Whole Brisket Recipe

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Brisket Burnt Ends Without a Whole Brisket Recipe

Make brisket burnt ends from a separately purchased brisket point. Smoke the point at 225°F, wrap it at 165°F, cube it at 185°F, then sauce and finish the cubes until tender.

Course Appetizer, Main Course

Cuisine BBQ

Keyword beef brisket, burnt ends

Prep Time 20

Cook Time 6

Resting time 5

Servings servings

Calories 626kcal

Cost 14

Equipment

1 Kamado Joe smoker or other smoker

Ingredients

4 tablespoon BBQ Dry Rub
3 lbs Brisket point portion
1 cup BBQ sauce

Instructions

Set up the smoker for indirect cooking at 225°F.
Trim excess surface fat, hard fat and silver skin from the brisket point. Season all sides with the dry rub.
Place directly on the grill of your smoker and cook until the internal temperature of the meat reaches 165°F, about 3-4 hours.
Remove the meat from the smoker and wrap in aluminum foil. Return the meat to the smoker and cook until the internal temperature of the meat reaches 185°F, about an hour.
Remove the meat from the smoker and cut into 1-inch cubes. Place the cubes in a disposable aluminum pan and cover with BBQ sauce. Cover the pan with aluminum foil and place it back in the smoker for another 1-2 hours, or until the meat is very tender. Check after an hour and add more BBQ sauce if necessary.
Remove the meat from the smoker and let it rest for a few minutes. Serve with your favorite side dishes. These make a great BBQ sandwich.

Nutrition