Description
Learn how to make delicious brisket burnt ends that are sure to impress your friends and family. These flavorful burnt ends are the perfect combination of tender meat with a smoky, sweet, and slightly spicy flavor.
Ingredients
Units
Scale
For Whole Brisket:
- 1 Whole Packer Brisket 12-15 lbs
- 2.5 tbsp Kosher Salt
- 2.5 tbsp Black Pepper
- 2 tbsp Garlic Powder (optional)
- 1 cup Beef Tallow (warmed up)
For Burnt Ends:
- 1 Cooked Brisket Point
- 1 cup Mesquite Peppercorn Lager Rub or your Favorite BBQ Sauce
- 2.5 tbsp Brown Sugar
- 1.5 tbsp Favorite BBQ Seasoning
- 1.5 tbsp Hot Sauce
Instructions
- Whole Brisket Instructions: Keeping your brisket cold, trim and season it, then smoke until cooked. Wrap in butcher paper and continue cooking until done. Rest and slice.
- Brisket Burnt Ends Instructions: Cube the brisket point, season, and cook in a foil bin on the smoker until soft. Mix with sauces and cook uncovered for the final 10 minutes. Serve and enjoy!
Notes
- For extra flavor, consider adding a touch of your favorite BBQ rub to the burnt ends before serving.
- Make sure to let the burnt ends rest for a few minutes before serving to allow the flavors to meld together.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600 calories per serving
- Sugar: Varies depending on BBQ sauce used
- Sodium: Varies depending on seasoning and sauce
- Fat: Approximately 45g per serving
- Saturated Fat: Approximately 18g per serving
- Unsaturated Fat: Approximately 27g per serving
- Trans Fat: 0g
- Carbohydrates: Approximately 10g per serving
- Fiber: Less than 1g
- Protein: Approximately 40g per serving
- Cholesterol: Approximately 150mg per serving
