Burnt Ends Recipe
Tender bites of brisket, perfectly smoked and caramelized.
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Ingredients
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Brisket Preparation
Smoking and Finishing
Method
Brisket Preparation
- 1
Prepare the Brisket
Trim any excess fat from the brisket, leaving about 1/4 inch of fat on one side for flavor during cooking.
- 2
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Rub the spice mixture all over the brisket, ensuring an even coating. Allow the brisket to sit for at least 1 hour, or ideally overnight in the refrigerator for deeper flavor.
Smoking and Finishing
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes, then drain.
- 4
Smoke the Brisket
Place the brisket in the smoker fat side up and add the soaked wood chips to the smoker box. Smoke the brisket for about 6-8 hours, or until it reaches an internal temperature of 190°F (88°C).
- 5
Wrap and Rest
Once the brisket reaches the desired temperature, wrap it in butcher paper or aluminum foil and let it rest for 30-60 minutes.
- 6
Cut into Burnt Ends
After resting, cut the brisket into 1-inch cubes to create burnt ends.
- 7