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Brisket Burnt Ends Recipe
Kosmo
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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.
Preparation
20
minutes
minutes
Cook
4
hours
hours
Ready in
4
hours
hours
20
minutes
minutes
Servings
8
Servings
Course
Appetizer
Influence
North American
Difficulty
Experienced
Method
Smoke
Ingredients
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
Equipment
charcoal briquettes
aluminum foil
aluminum pan
(optional)
Directions
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.