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Brisket Burnt Ends



BRISKET BURNT ENDS
Oklahoma Joe's Restaurant Recipe

1 (12-14 lb.) whole brisket
Joe's Original BBQ Rub
Joe's Steak and Burger Rub
Joe's BBQ Sauce

Fire up your Grill/Smoker as per the instructions in the manual. Make sure to build the fire next to one side of the grill, or in the firebox so that you cook with indirect heat. Trim brisket to have no more than 1/4 inch of fat. Liberally apply Original BBQ Rub and Steak and Burger Rub.

 Once charcoal is ready to cook on, add a few wood chunks to the fire. Cook brisket (unwrapped) at 250 to 275 degrees using indirect heat and smoke for 4 hours flipping every hour. Make sure brisket is positioned away from the coal bed, near the smoke stack. Add charcoal and wood as needed to maintain cooking temperature. After brisket has cooked 4 hours, place brisket in foil. Continue to cook for approximately 3 hours at 275 to 300 degrees.

Pull brisket from cooker and let rest at room temperature for 1 hour before separating the flat and the point. Trim excess fat from the point, apply rubs and put back in smoker and continue to cook for 2 hours at 275 degrees. Remove point and let set for 30 minutes at room temperature. Cut point into 1 inch cubes and apply sauce on the burnt end cubes. Saute the burnt ends at a high temperature until the sauce starts to caramelize. Remove from heat and serve with BBQ Beans and your other favorite sides. You should also slice and serving the brisket flat. Slice against the grain for best results.