Smoked Brisket Burnt Ends
Bite-sized morsels of brisket point goodness that melt in your mouth!
- Prep Time: 30 minutes
- Dry Brine Time: 10 hours
- Cook Time: 10 hours
- Total Time: 20 hours 30 minutes
- Yield: 4-6 servings
Instructions
- Place brisket point down into a foil pan
- Apply a light coat of coarse kosher salt to all sides of the brisket point. See image on main page for visual on salt coverage.
- Apply medium coat of Jeff’s Texas style rub to all sides of brisket point.
- Place pan with meat into fridge overnight.
- Set up smoker for cooking at 250°F (121°C) using indirect heat. If your smoker uses a water pan, fill it up.
- Once smoker is ready, place pan of meat onto smoker grate and let it cook until it reaches ~200°F (93°C) or until a probe inserted in the meat shows no resistance.
- When the brisket point is finished cooking, bring it into the kitchen. Remove the meat to a cutting board and drain the rendered fat that is in the pan into a jar.
- Cut the point up into cubes that are about ¾ inch and place them back into the pan.
- Cook the smoked brisket burnt ends for about 2 hours stirring every 20 minutes.
- Serve right away as an entree or an appetizer.
Find it online: https://www.smoking-meat.com/smoked-brisket-burnt-ends