Smoked Brisket and Burnt Ends

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Delicious Smoked Burnt EndsHello newsletter friends and welcome to this exciting edition of the smoking meat newsletter where I will be going into extensive details about smoking brisket and then going on to make delicious burnt ends from the point end of the brisket.

Believe it or not, this is a portion of the brisket that was at one time considered to be scrap and was thrown out or given away but has since become quite the delicacy and with good reason.

When done up right, they are amazingly tender and with my rub and sauce and smoked to perfection, they are tasty beyond belief.

With Mother’s day and Memorial day just around the corner, it’s a perfect time to be thinking about what you’re going to do on these holidays. Around our house, holidays are a time for outdoor cooking, spending time outdoors with friends and family and just having a great time relaxing and taking some time away from the usual busy schedule that life throws at us most of the time.

Smoked brisket is a great crowd pleaser and folks will rave over the burnt ends.. I promise you that. They always do and what’s cool is that many folks have never heard of it so it’s a great way to expose your friends and family to your tasty obsession;-)

You do have to be careful or you will find yourself getting busier than you want to be catering weddings, graduation parties and other get togethers once folks discover the flavor of real barbecue coming off of your smoker and/or grill.

 

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In the end a smoked brisket is a smoked brisket and one of the things that makes the most difference is the seasoning! Of course you want it to be juicy and tender and I will help you with that but don’t stop there.. let me help you with the flavor as well by ordering my recipes for rub and sauce. You will absolutely be astounded at what it does for the flavor of the meat or i will buy it back.. it’s that simple.

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Smoking Brisket and Making Burnt Ends

What You’ll Need

When choosing a brisket, I tend to go for the ones in the 10-12 pound range that are untrimmed (usually labeled “Packer Brisket). Look for a hard, white fat cap on one side.

Brisket fat cap brisket meat side

 

While it is nice to buy top quality meat, including briskets, that carry the prime or wagyu label, true barbecue is about being able to take the lower quality pieces of meat and turning them into something really wonderful using fire, smoke and seasonings.

Briskets are usually relatively flat on one end (the flat) and thicker at the other end (the point).

The flat is great for slicing but the point has more fat, takes longer to render out and is separated from the flat by a thick layer of fat.

 

How to Prepare the Brisket for Smoking

Start off by making a batch of rub and a batch of sauce.. it’s really simple and really, really good and it’s a great way to turn ordinary brisket into WOW! moments. I actually recommend that you make the sauce a day ahead and put it in the fridge to sort of “steep”. The taste on the 1st day is really good but it’s even better the 2nd day.

Jeff's Rub Recipe Jeff's Sauce close up

 

I usually trim briskets a little making sure to leave only about 1/4 inch of fat cap but this time I decided to go with the “no trim” version. With the thick fat cap on one side, it made no sense to put seasoning on that side for now so I just put my rub on the meat side.

Why “no trim” version?

Some folks recently have been claiming that the secret to a really juicy brisket is to put the brisket in the smoker with ALL of the fat intact and I wanted to try it and see if it really made a huge difference over my usual method.

It is very important that the brisket flat be sliced across the grain once it’s finished cooking. To make this easy, look at the grain direction before you season the meat and slice a corner off of the brisket perpendicular to the grain direction as a marker. (notice bottom right corner of picture)

Corner cut off to show where slicing should take place

 

To make the rub stick to the meat you can use mustard or almost anything wet for that matter. I decided to brush on some olive oil. A shaker bottle with large 1/8 inch holes or larger is ideal for sprinkling on the rub evenly.

Olive oil brushed on to help the rub to stick Shaker for Rub

Plenty of rub sprinkled on the meat side

 

With large briskets being a bit cumbersome to move around, I decided to smoke it on a Bradley rack to make it really easy to get into and out of the smoker. I left it laying on the cabinet for a few minutes while I went out and fired up the “Big Block” Great Outdoors Smoky Mountain propane smoker.

Brisket rubbed and laying on bradley rack

Notice the “Fat Cap Down” orientation.. this is so as to not disturb the rub on the meat side. This brisket should be fat cap down throughout the entire time it is in the smoker.

 

Getting the Smoker Ready

If you are using a wood or charcoal smoker then I recommend that you get it going first then, while it is coming up to temperature, you can season the brisket and get it ready. Since I am using my propane smoker, it’s very easy to get it going and doesn’t take more than 10-15 minutes so I just waited until I was ready. I already had the chip box full of mesquite chips (gotta go “Texas” all the way on this) and the water pan full of water. The grates were clean and ready to go so all I had to do was turn on the propane and light the burner.

I have had my Great Outdoors Smoky Mountain “Big Block” smoker for about 10 years or so and it still works as good as the day I bought it. It just doesn’t look as good.

The great thing about this particular type and model of smoker is that it is easy to use, creates a killer smoke ring and awesome “wood smoker like” flavor, only needs to be checked about every 2 hours or so to replenish wood chips and water and is big enough to cook for a small army. Amazon has these available with free shipping.

They don’t call it the “Big Block” anymore and they’ve made a few changes to the smoker since I purchased mine but it’s an awesome smoker none the less and will give you years and years of great service and great food.

Landmann Propane  Smoker - Closed Landmann Propane Smoker - Open

Check this smoker out on Amazon.com

 

To get this smoker ready to smoke, turn the propane bottle on about a full turn, turn the big temperature knob on the right to “High” to make the propane start flowing then turn the left knob several clicks until it lights.

Leave the smoker set on High for about 5 minutes to heat the metal up and get the chips going.

While it’s heating up, fill the heavy duty chip box almost all the way to the top with your choice of wood chips and place it into it’s carriage just above the burner. I chose mesquite since we are doing brisket but you can use whatever you like. A full box should provide smoke on medium heat for about 2 hours. You should also pour about a gallon of water in the water pan at this time.

Chip box full of chips

 

The High heat helps to get the wood chips to smoking, heats the water so it will start producing steam and heats the metal walls of the smoker so it will hold a steady temperature.

While the smoker is still set on High, get the Bradley rack with the brisket and place it on one of the grates then quickly shut the door. I placed mine on the grate that was closes to the door thermometer so I would be getting accurate temperature readings at grate level.

Place brisket on one of the grates

 

Once you see and smell the smoke coming out of the chimney, you can turn the heat down to a more medium setting or whatever is required to maintain your goal temperature. I usually recommend 225 all the way through for brisket but in this experiment, I am getting a little wild and crazy and taking it to 250 degrees in hopes of getting this thing done a little faster than usual.

Vent Settings: Top and side vents are all set to 1/4 open

 

Smoking the Brisket

Sit back and relax for about 5 hours making sure to keep the smoke going by adding chips when the smoke stops and adding more water if it needs it.

Note: Add very hot water to the water pan to maintain your heat in the smoker. Adding cold water will steal some of your Btu’s initially to heat the water and your temperature will drop. Adding hot water, reduces this effect.

Here’s my relaxing spot.. notice the mason jars full of iced tea, smart phone at the ready so I can answer incoming email and keep notes on the brisket, Maverick ET-732 remote thermometer so I don’t have to get up to check the temperature and the pan with foil top ready for once the brisket hits 150 degrees. I also have tunes playing in the background.. That’s just how I roll;-)

My relaxing spot Close up of themometer, iced tea and foil pan

 

150 Degrees.. Pan time

Sometimes I leave the brisket on the grate the entire time, and other times I place it in a pan for the entire time. I have developed a hybrid of that process in hopes of getting the best of both worlds by smoking it directly on the grates until it hits about 150 degrees then transferring it to a pan covered with foil for the remaining time.

You could also just wrap it in foil if you don’t have a pan but I have found that the foil pans work so much better and they prevent LEAKS!

When the brisket hits 150 degrees as measured in the flat end of the brisket (not the point), place it fat side down in the foil pan, pour a can of beef broth down in the pan around the brisket making sure you don’t disturb the rub on the meaty side then cover it with foil. Do this quickly so as to not lose any more heat than you have to.

Beef Broth ready to be poured into pan brisket into pan fat side down

brisket in pan covered with foil

 

By placing the brisket in the pan and covering it with foil, it seems to cook faster, and the stall is so much less than it would be otherwise.

The stall is what we call that period of time where large cuts such as brisket and pork shoulder seem to get stuck and stop cooking. This normally happens at around 150-160 degrees for me. I have had stalls that lasted up to 4 hours or more and eventually it will start climbing up again. There is much discussion as to what causes this and how to prevent it but I have discovered that foil helps so I don’t have to get all scientific to just “do what works” and help it along.

 

Going forward, just keep maintaining your smoker at 250 degrees as we did in the beginning but you do not need to continue adding wood chips since the foil will prevent the smoke from flavoring the meat anyway. So unless you just want to smell it, you don’t need to add any more.

Continue keeping the water pan full of water since it acts as a heat sink as well as a means of blocking direct heat from below.

Let the brisket cook completely undisturbed until it reaches 195-200 degrees. I prefer 200 degrees but if you want to check it for fork tenderness at 195, feel free to do so.

Once it reaches the finished temperature, remove the pan from the smoker, and let it sit with the foil just partially covering or tented over the brisket for about 30 minutes to let the meat rest. During this time, the juices will redistribute throughout the meat.

If you have plenty of time and want to further tenderize the meat, you can pour off some of the juices then quickly re-cover the meat with foil, wrap the pan in a thick towel and place it in an empty ice cooler for an hour or two. Fill in any remaining space in the cooler with more towels, blankets, pillows or whatever you can find to insulate it and help it to hold it’s heat.

Open ice cooler

 

Once the brisket has rested, remove it from the pan and set it on a cutting board fat side down. The pan will be full of juices consisting of rendered fat, beef broth and other meat juices.

Brisket on cutting board pan full of juice

 

Remember that corner we cut off so we would know which way to slice it? Well, this is where that becomes very valuable. Cut a 1/4 inch slice from that same corner and marvel at the beautiful smoke ring.

Beautiful smoke ring

 

Once you’re done being proud of yourself, use a long, sharp knife and separate the flat end from the point end. Some separate the meat horizontally but I like to just cut it in half then it’s easier to work with.

Flat separated from the point vertically

 

There will be a 1/2 inch fat layer on the bottom of the flat end, remove it with the long knife and then slice the meat into 1/4 inch pieces at a 45 degree angle. These slices will be meaty with almost no fat on them. Great for sandwiches or whatever.

brisket flat sliced

 

Now for the Burnt Ends.. Finally!!

This is what you’ve been waiting for and all of the previous steps are necessary to get us to this point. But as you will see, it’s so worth it.

The point end has a layer of fat that runs along the bottom of it and another thick layer through the center. I like to run a long, sharp knife horizontally through the center of the point separating the top half from the bottom half.

Then you can remove the fat layer from the bottom of the bottom layer.

Point end

 

The point can now be cut into 1 inch cubes on the cutting board and placed into a foil pan. Generously sprinkle my rub all over the cubed brisket point and stir to coat.

Brisket point cut into cubes brusket cubes placed into pan

Rub sprinkled on brisket cubes

 

At this point you can cook them a couple of different ways:

Option 1: Burnt Ends Made In the Smoker

Mix about a cup of my sauce into the cubed brisket pieces (more or less depending on how many burnt ends you have and they shouldn’t be overly saucy in my opinion) then place the uncovered pan in the smoker at 250 degrees for about 2 hours for more smoke, more fat rendering and a little char around the edges.

Stir the pieces every 30 minutes and add another good sprinkle of my rub each time. When the pieces are dark to your liking, and they taste like heaven, they are finished.

 

Option 2: Burnt Ends Made On the Grill

This is my favorite way to do it and they get done pretty fast this way.. plus I just like to fire up my grill every once in a while and listen to the fat sizzling on the bottom of the pan.

Place the pan on the grill over high heat stirring them every 5 minutes or so making sure the bottom gets to char a little but not burn. Add a good sprinkle of the rub about every 15 minutes or so until they start to darken to your liking.

Once they are almost done, mix in about 1 cup of my barbecue sauce (depending on how many burnt ends you have. I don’t like them to be real saucy.) 1 cup was perfect for the amount that I had.

Continue cooking and stirring until they are perfectly done to your liking and the color is right.

Burnt ends almost ready to eat Finished burnt ends

 

Summary

  • Make a batch of Jeff’s rub and sauce
  • Place brisket on cutting board with fat cap down
  • Slice off a small corner perpendicular to grain direction to mark for slicing
  • Brush olive oil onto the meat side
  • Sprinkle on a generous layer of Jeff’s rub
  • Place brisket fat cap down onto a Bradley rack for easy transport
  • Prepare smoker for cooking at 250 degrees with mesquite chips recommended
  • Place Bradley rack with brisket onto grate (maintain fat cap down throughout)
  • Smoke for about 5 hours or until it reaches 150 degrees (measured in the flat end)
  • Quickly place brisket in foil pan (fat side down)
  • Pour 1 can of beef broth into bottom of pan and cover with foil
  • Put pan of brisket back into smoker and maintain 250 degrees
  • Once brisket reaches 200 degrees, remove from smoker and uncover slightly to cool
  • Let the brisket rest for about 30 minutes
  • Separate flat from point
  • Slice flat into slices following our mark that we made by cutting off the corner
  • Trim excess fat from point and cut into 1-inch cubes
  • Place cubes into pan and sprinkle generously with Jeff’s rub and 1 cup of Jeff’ sauce
  • Cook cubed meat in smoker for about 2 hours or on the grill over high heat
  • When the correct amount of caramelizing and darkness is achieved, they are done.
  • Eat and enjoy

 

Brisket Cooking Graph Using This Hybrid Method of “Grate then Pan”

I kept good notes on how the temperature of the brisket moved over time and I thought you might find it interesting to see how the foil almost completely eliminated the stall. Once in the foil at 11:45 it had a small recovery time but then it climbed at a pretty steep pitch all the way up to 180 degrees where it slowed down just a little but still stayed steady.

Brisket Cooking Graph

 

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My system is automated which means you should get a download email within mere MINUTES of ordering.. check your spam/junk folder first then, if you can’t find them, contact me to get the recipes sent to you as an attachment. The download email will allow you to log in and save a copy of my recipe file to the hard drive of your computer. This recipe file is a PDF and contains my very own rub recipe and sauce recipe. Please let me know if you have other questions about these recipes.

 

In Closing

I so appreciate all of you for being a part of the smoking meat family which includes the newsletter, the forum, the smoking-meat.com website and many other resources that we try to provide to help you and countless others learn this great art.

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Until next time.. keep smoking and God Bless.

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Jeff Phillips

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Comments

  1. Randy Chambers says

    Jeff, I am getting ready to buy a smoker but I can't decide on which one to get, the Bradley or the Masterbuilt 40 inch. Which one do you prefer?

    • says

      Randy, both smokers are good units however, a downside to the Bradley is that it takes a while to heat up and recover when the outside temperatures are low and you have to use proprietary wood pucks to create smoke. I buy the pucks on Amazon in all flavors and I enjoy being able to sleep a little while it cooks and smokes the food so these are not real issues for me.

      The Masterbuilt is not quite as hands off so you will be adding wood chips fairly often however, it does seem to do better that the Bradley in cold weather.

      The decision should be made based on whether you plan to cook a lot in cold weather and just how hand’s off you want it to be.

  2. Travis says

    I use a kamado style smoker, could I just up the temp in it for the burnt ends? What temp would you recommend?

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