Brisket Burnt Ends
Every cook needs a stellar Burnt Ends recipe and this one doesn't disappoint. We've packed in the flavor with a thick BBQ sauce, Chef Greg's Four Letter Rub, and Ben's Heffer Dust. This will be one backyard adventure everyone is going to love.
30 min
Prep Time10 hrs
Cook TimeIntermediate
Difficulty275
LikesInstructions
- Step 1: Remove any excess fat from the flat muscle and trim the bottom fat cap down to 1/4 inch.
- Step 2: Season liberally with a base layer of Chef Greg's 4 Letter Rub, then top with Ben's Heffer Dust.
- Step 3: Wrap, refrigerate, and let stand overnight.
- Step 4: Preheat recteq to 275ºF burning recteq Hickory Pellets. Place brisket on recteq.
- Step 5: Pull out after 8-10 hours, when the meat is at 200℉.
- Step 6: Separate point from flat. Set flat to the side and slice later. Cut point meat into 1 inch cubes.
- Step 7: Place in aluminum pan.
- Step 8: Fold in Harry's Secret Sweet Sauce.
- Step 9: Apply Rubs once more.
- Step 10: Place back on recteq.
- Step 11: Continue smoking for approximately 45 minutes or until extremely tender.
Serving Size
Ingredients
Brisket Burnt Ends
- 1 each (15 pound) Packer Brisket
- 2 tablespoon(s) Chef Greg's Four Letter Rub
- 3 tablespoon(s) Ben's Heffer's Dust
- 3/4 cup(s) Harry's Secret Sweet Sauce
Chef Pairings
This delicious Brisket Burnt Ends recipe will be epic when paired your favorite picnic-style sides like coleslaw, corn on the cob, and baked beans.