Burnt Ends Recipe
6oz chopped brisket point, smoked slowly over hickory & tossed in our classic gorilla goo sauce. Limited availability!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Brisket
Trim any excess fat from the brisket point and season it generously with salt, black pepper, garlic powder, and onion powder.
- 2
Preheat the Smoker
Soak hickory wood chips in water for at least 30 minutes, then preheat your smoker to 225°F (107°C).
- 3
Smoke the Brisket
Place the seasoned brisket point in the smoker and add the soaked hickory wood chips. Smoke for about 4-6 hours, or until the internal temperature reaches 190°F (88°C).
- 4
Cut into Chunks
Remove the brisket from the smoker and let it rest for 15-20 minutes. Cut the smoked brisket into bite-sized chunks.
- 5
Toss in Sauce
In a large bowl, toss the brisket chunks with the Classic Gorilla Goo Sauce until well coated.
- 6
Final Cook
Return the sauced brisket chunks to the smoker for an additional 30 minutes to allow the sauce to caramelize.
- 7
Serve
Remove from the smoker and serve hot as a delicious appetizer or main dish.
