Usda Choice Beef Brisket Burnt Ends Recipe
Make Usda Choice Beef Brisket Burnt Ends Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Rub
Sauce
Method
Preparation
- 1
Trim the Brisket
Begin by trimming excess fat from the brisket, leaving about 1/4 inch of fat on the meat for flavor.
- 2
Make the Rub
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to create the rub.
- 3
Apply the Rub
Generously apply the rub all over the brisket, ensuring it's well coated. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Cooking
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using your choice of wood chips, such as hickory or oak.
- 5
Smoke the Brisket
Place the brisket in the smoker fat side up and smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C).
- 6
Rest the Brisket
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before cutting.
- 7
Cube the Brisket
Cut the brisket into 1-inch cubes for burnt ends.
- 8
Toss with Sauce
In a bowl, mix BBQ sauce, apple cider vinegar, and Worcestershire sauce. Toss the cubed brisket with the sauce until well coated.
- 9
Return to Smoker
Place the sauced cubes back into the smoker and cook for an additional 1-2 hours at 275°F (135°C), until caramelized.