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.
By: Kosmo
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Texas Full Brisket
This Texas Full Brisket is prepared in the smoker for a meal that is falling-apart tender. Watch the video to see how Big Moe Cason prepares this flavorful cut.
After your brisket is cooked, always cut against the grain for the most tender slice. Score the brisket against the grain before you cook it, to help determine how to slice it after it’s cooked.
After cooking the brisket, remove the point and turn it into burnt ends. Slice the point into cubes, toss it with your favorite BBQ sauce, and throw it back on the fire to caramelize.
Ingredients
1 full (14-pound) brisket
canola oil, for coating
Big Moe Cason Beef Rub, or your favorite rub
Equipment
charcoal briquettes
butcher paper
aluminum foil
Recipe Directions
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Prepare the charcoal and heat the grill to 225 degrees F (107 degrees C).
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Trim the brisket of excess fat to about 1/8-inch (0.3 cm) and square the ends.
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Rub the brisket with oil, then season generously with the rub. Let it sit at room temperature for 1 hour.
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Place the brisket on the heat. Once it reaches 160 degrees F (71 degrees C), wrap it in butcher paper then aluminum foil. Place back on the heat.
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Remove the brisket from the heat at 200 degrees F (93 degrees C) and let rest to allow juices to redistribute. Slice against the grain and serve.
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