The Best BBQ Brisket Burnt Ends
Fromleftovers to becoming a delicacy, Burnt Ends have surely come a long way fromgaining quite a reputation, and that too in no time!In today’sarticle, we bring you one of the best burnt ends recipe so you can get that KansasCity style barbeque burnt ends at your own house no matter where you are.
Equipment
- A Tray
- Aluminum Foil
Ingredients
- 6 pounds of Brisket Point
- 2 teaspoons of Kosher Salt
- 2 teaspoons of Freshly Ground Black Pepper
- 2 teaspoons of Garlic Powder
- 1 cup of Beef Stock
- 1 cup of BBQ Sauce
- 3 teaspoons of Honey
Instructions
- Cut out the point muscle from a whole brisket, trim down the hard fat and trim the fat cap to ¼ inch.
- Add 2 teaspoons of kosher salt, 2 teaspoons of black pepper and 2 teaspoons of garlic powder in a bowl and mix it well. Season your Brisket Point with it and rub it well.
- Preheat the Smoker to 225° F.
- Put your well-seasoned brisket in the smoker along with your favorite wood pellets. Smoke it for 6 hours or until the internal temperature reaches 165° F.
- Take the brisket out, and wrap it up with foil or butcher paper. Before wrapping completely, add beef stock in it.
- Put the wrapped brisket back into the smoker until 195° F internal temperature is achieved (roughly takes 2 hours).
- Cut up your tender brisket point into 1 ½ inch sized cubes.
- Add these cubes in a tray along with 1 cup of BBQ Sauce and 3 tablespoons of Honey. Mix it well.
- Put the tray, without covering it, in the smoker for another hour.
- Serve these burnt ends immediately with a bread and more BBQ Sauce!
Nutrition
Serving: 7gCalories: 415kcalCarbohydrates: 21.3gProtein: 20gFat: 22gSaturated Fat: 8.4gCholesterol: 72mgSodium: 770mgFiber: 0.5gSugar: 16.9g
Tried this recipe?Let us know how it was!