Brisket Flat Burnt Ends
Brisket falt burnt ends are little nuggets of gold in the barbecue world. If you've never tried them, fire up your smoker and prepare yourself for some tasty meat candy!
Equipment
- 1 smoker or grill
Ingredients
- 5-6 pound untrimmed Brisket Flat
Brisket Rub
- ¼ cup packed Brown Sugar
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
Barbecue Sauce
- ¾ cup ketchup
- ½ defatted juices
- ¼ cup packed brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tsp granulated garlic powder
- ¼ tbsp cayenne pepper
Instructions
- Fire up the smoker and bring the <strong>temperature up to 250°F
- Cut the untrimmed brisket flat into 1" strips with a sharp knife.
- Brine in a solution of water, salt, and sugar for 2 hours.
- Pat dry with a paper towel after removing from brine.
- Combine the sugar, salt, and ground pepper and apply to the strips.
- Smoke the brisket pieces in indirect heat. Aim for 2-3 hours at 250-300°F.
- Transfer to a baking sheet and cover strips of brisket in aluminum foil.
- Return to the heat and cook for another 1-2 more hours.
- Aim for the internal temperature to reach 210°F.
- Remove and let rest for an hour.
- Combine the sauce ingredients in a medium saucepan.
- Bring to a simmer over medium heat and cook for 5 minutes, until it thickens.
- Toss the brisket strips and sauce mixture together.
- Serve and enjoy!