This unusual dish of brisket burnt ends uses just the point of the brisket, not the whole cut. Ask your local butcher to prepare the point, without any trimming.
The story generally goes that originally burnt ends were off-cuts of cooked full briskets that happened when preparing the sandwiches, these being edges were heavily smoked and seasoned, originally handed to those waiting for their food, people soon started ordering them and burnt ends were born.
Now cooked to order burnt ends have a lot higher smoke and seasoning ratio than most other smoked meats. They also tend to be fattier and this gives the sort after melt-in-the-mouth feeling that goes with the explosion of flavor.
Brisket Burnt Ends Recipe
- 6 pound brisket point
- Kosmos Q Hot Dirty Bird Rub or your favorite chicken rub
- Kosmos Q Texas Beef Rub or your favorite beef rub
- Kosmos Q Original Competition Sauce or your favorite BBQ sauce
- Kosmos Q Sweet Smoke BBQ Sauce or your favorite BBQ sauce
- charcoal briquettes
- aluminum foil
- aluminum pan (optional)
- Prepare a pit with charcoal for high heat, 300 degrees F (150 degrees C).
- Trim the brisket of extra fat. Generously apply the rubs to the outside of the brisket.
- Place the brisket on the pit and cook for about 3 hours.
- Remove from the fire and wrap in two layers of foil.
- Place back on the fire and cook to an internal temperature of 209 degrees F (98 degrees C).
- Remove from the fire and slice into 1-inch (2.5cm) cubes. Place in an aluminum pan or a double layer of foil and cover with the BBQ sauces. Toss well.
- Place the pan back over the fire and cook for 20 to 35 minutes until tender and tacky.