Smoked Brisket Flat is seasoned with a simple Texas-style method, but results in big flavor. The smoking method creates a moist smoked brisket that is ideal for slicing.
Brisket Burnt Ends
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.
If you love this recipe like we do, ask your butcher to prepare a few brisket points and have them vacuumed sealed. Prepare a few over the weekend, or freeze some for later.
After trimming the brisket, save the fat to add to your hamburger grind. You’ll love this savory snack!
1 brisket point
Kosmos Q Hot Dirty Bird and Texas Beef dry rubs, or your favorite rubs
Kosmos Q Original Competition and Sweet Smoke BBQ sauces, or your favorite sauces
aluminum pan (optional)
Prepare a pit with charcoal for high heat.
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.