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Smoked Brisket Burnt Ends

Bite-sized morsels of brisket point goodness that melt in your mouth!

Ingredients

Instructions

  1. Place brisket point down into a foil pan
  2. 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.
  3. Apply medium coat of Jeff’s Texas style rub to all sides of brisket point.
  4. Place pan with meat into fridge overnight.
  5. Set up smoker for cooking at 250°F (121°C) using indirect heat. If your smoker uses a water pan, fill it up.
  6. 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.
  7. 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.
  8. Cut the point up into cubes that are about ¾ inch and place them back into the pan.
  9. Cook the smoked brisket burnt ends for about 2 hours stirring every 20 minutes.
  10. Serve right away as an entree or an appetizer.

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