Famous Smokehouse Dinner – BBQ Brisket Burnt Ends & Smoky Corn on the Cob

Allergens

Gluten, Soy, Dairy (butter)

Ingredients

• 1. 3 lbs beef brisket 2. 1/4 cup brown sugar 3. 1/4 cup paprika 4. 2 tsp garlic powder 5. 1 tsp ground black pepper 6. 1 tsp onion powder 7. 1 tsp chili powder 8. 1 tsp dried thyme 9. 1 tsp dried oregano 10. 1/2 tsp cayenne pepper 11. 3 ears of corn, shucked and cleaned 12. 1 cup butter, melted

Instructions

1. Combine brown sugar, paprika, garlic powder, ground black pepper, onion powder, chili powder, dried thyme, dried oregano, and cayenne pepper in a small bowl. Mix well to create a dry rub.
2. Cut the brisket into 1 inch cubes and season with the dry rub, massaging it onto all sides.
3. Preheat your smoker or grill to 250°F (120°C).
4. Place the seasoned beef cubes on a grate over indirect heat, and smoke for 4 5 hours or until tender and easily pulled apart with a fork.
5. While the brisket is cooking, soak wooden skewers in water for at least 30 minutes. Thread the corn onto the skewers, leaving about an inch of empty space on each end.
6. Brush the corn lightly with melted butter and season with salt and pepper to taste.
7. Grill the corn over direct heat until it's cooked through and slightly charred, turning occasionally, for about 10 12 minutes.
8. Once the brisket is cooked, remove from the grill and shred the meat using two forks.
9. Serve the Smoky Corn on the Cob alongside the BBQ Brisket Burnt Ends, garnished with chopped fresh parsley.

Chef’s Insight

Use your favorite BBQ sauce to serve alongside the brisket burnt ends for added flavor and moisture.

Notes

Make sure to soak wooden skewers before using them to avoid burning during grilling.