Sub Competition-style Burnt Ends Recipe
Make Sub Competition-style Burnt Ends Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Dry Rub
Basting Sauce
Wood Chips
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side for flavor.
- 2
Make the Dry Rub
In a medium bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.
- 3
Apply the Dry Rub
Generously rub the dry rub mixture all over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Cooking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add hickory wood chips to the smoker box according to the manufacturer's instructions.
- 5
Smoke the Brisket
Place the brisket in the smoker, fat side up, and smoke for about 6-8 hours or until it reaches an internal temperature of 195°F (90°C).
- 6
Wrap the Brisket
Once the brisket reaches 195°F, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil.
- 7
Finish Cooking
Return the wrapped brisket to the smoker and continue cooking for another 2 hours.
- 8
Cube the Brisket
Remove the brisket from the smoker and let it rest for at least 30 minutes before unwrapping. Cut the brisket into 1-inch cubes.
- 9
Prepare the Basting Sauce
In a small bowl, mix together barbecue sauce, honey, and apple cider vinegar until well combined.
- 10
Baste the Cubes
Place the brisket cubes in a large bowl and pour the basting sauce over them. Toss to coat evenly.
- 11
Final Smoke
Return the sauced brisket cubes to the smoker and cook for an additional 30-45 minutes until the edges are caramelized and crispy.
