Fiery Smokehouse BBQ Burnt Ends

Allergens

None

Ingredients

• 3 lbs beef brisket point cut
• 1 cup apple cider vinegar
• 1/2 cup dark brown sugar
• 1/2 cup kosher salt
• 1/4 cup paprika
• 1 tbsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground mustard
• 1 tsp cayenne pepper
• 1/2 tsp smoked paprika
• BBQ sauce of your choice (for serving)

Instructions

1. In a small bowl, combine apple cider vinegar, dark brown sugar, kosher salt, paprika, ground black pepper, garlic powder, onion powder, ground mustard, cayenne pepper, and smoked paprika to create a dry rub.
2. Pat the beef brisket point cut dry with a paper towel, then coat it evenly with the dry rub mixture. Wrap the coated brisket in plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat your smoker or grill to 225°F (107°C). Add wood chips for smoke, such as hickory or applewood.
4. Place the wrapped brisket on the smoker or grill grates, fat side up, and cook for 3 hours. Wrap the brisket in aluminum foil with a little bit of beef broth to keep it moist, then continue cooking for another 3 hours.
5. Unwrap the brisket from the aluminum foil and check its internal temperature it should be around 195°F (90°C). If not, continue cooking until it reaches this temperature. Once reached, remove the brisket from the smoker or grill and let it rest for at least 30 minutes.
6. Cut the rested brisket into 2 inch cubes, discarding any excess fat. Place them on a preheated grill or smoker grates to sear and char for about 1 minute per side.
7. Serve with your favorite BBQ sauce, and enjoy!

Chef’s Insight

The key to tender, juicy burnt ends is low and slow cooking, allowing the meat to break down and absorb the smoky flavors.

Notes

Serve with coleslaw or potato salad for a complete meal experience.