BRISKET BURNT ENDS RECIPE RECIPES

Steps:

• Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
• Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
• Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

Steps:

• 1. Trim the brisket – Separate the point from the flat or have your butcher do it. Trim the exterior fat from the point. Trim the exterior fat on the flat down to 60 mm. HOT TIP – Separating the flat from the point by following the fat seam with a sharp boning knife. 2. Inject the brisket – Use a meat syringe to inject 1½ cups of the beef stock into the brisket flat and point. Inject the stock evenly across the cuts of meat in about a 2.5 cm grid pattern. 3. Season the brisket – Pat the surfaces of the brisket pieces dry. Wipe the surface with a thin coat of high temperature cooking oil. 4. Set up the smoker – Place a water pan in your Oklahoma Joe’s® Smoker filled three-fourths full. Stack 6 small wood splits in the fire box. Pour a chimney starter full of lit charcoal on top of and around the wood. Preheat to 135°C at the level of the cooking grate. 5. Smoke the brisket – Place the brisket pieces on the smoker and monitor the internal temperature with a remote probe thermometer. Put a half cup of beef stock in a spray bottle and spritz the brisket at the start and every hour until wrapped. Smoke the brisket until it is at least 70°C internally AND has a dark, almost black, exterior. This can take anywhere from 5 – 8 hours depending on the size of your brisket. 6. Wrap the brisket – Place the flat on two sheets of foil. Place the butcher paper on top of this. Roll the foil and paper edges together towards the flat, sealing it up in a delicious meat cocoon as shown below. Wrap the point in a single sheet of foil. Place both back into the smoker to finish cooking. 7. Rest the flat – When the flat has an internal temperature above 95°C AND is tender like butter when inserting a probe or toothpick, take the flat off of the smoker and let it rest for 1 hour in a warm cooler or a hot-box. You can use an empty microwave in a pinch. 8. Make the burnt ends – When the point has an internal temperature above 95°C AND is tender like butter when inserting a temp probe or toothpick, it is ready to make into burnt ends. Cut the point into 2.5 cm cubes. Season the cubes with more beef rub and place them in a small pan, such as a half-sized steam pan. Pour 1 cup of beef stock into the pan and put this back into the smoker for 30-45 minutes. 9. Sauce the burnt ends – Mix any stock left in the pan with an equal amount of Texas style BBQ sauce and brush it onto the burnt ends. Put them back into the smoker for 15-20 minutes when you slice the brisket flat. 10. Slice brisket flat – Use a long sharp knife to slice against the grain of the brisket flat, cutting it into pencil-width sized slices. Serve with burnt ends.