Coat the cubes with brown sugar and BBQ sauce. Place the cubed meat in the aluminum pan. Cut the meat into 1 1/2-inch cubes, trying to make each piece the same size. Take the wrapped brisket off the smoker and carefully unwrap the butcher paper. ![]() Continue to smoke the meat until it reaches an internal temperature of 195 degrees F. Wrap it tightly with peach butcher paper, and return it to the smoker. Place the seasoned brisket directly on the smoker, close the lid, and smoke for 6-8 hours, or until the internal temperature of the meat reaches 165 degrees F. Season the trimmed brisket on all sides with Beef Rub or equal parts salt, pepper, and garlic powder. Preheat your favorite smoker to 225 degrees F with oak wood (or whatever is your favorite for brisket). The key to great burnt ends is low and slow cooking. Once you have all your ingredients assembled, you’re ready to turn on the smoker and get to the recipe! Here’s how to make burnt ends. Once the point and flat are separated, trim any remaining hard fat from the bottom of the point, and then trim the fat cap at the top to an even 1/4 inch thick. If you start to hit any muscle, readjust your knife and stay within that fat as much as possible. You should be able to cut along that layer of fat the entire way through. Lift the flat away from the point as you work your knife through. Next, use a sharp knife to cut through the fat, working your way down at a wide angle toward the cutting board. First, trim the excess fat from the sides of the brisket. Place the brisket on a large, stable cutting board with the fat cap down. Unless you are able to purchase a brisket point by itself, you’ll need to separate the point from the flat to make these burnt ends. Check out more sauces at the Hey Grill Hey Store and let me know which one is your favorite on this recipe in the comments below! How to Trim Brisket for Burnt Ends My Everything BBQ Sauce is AMAZING on these burnt ends, but feel free to use whatever sauce is your favorite. Kansas City-style BBQ sauces are made with a ketchup base combined with molasses, vinegar, and spices.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |