Brisket Burnt Ends

Ingredients

• 18 lb Whole Packer Brisket (18‑pound packer brisket, includes flat and point)
• 3 tbsp Kosher Salt (for AP rub and seasoning)
• 2 tbsp Coarse Black Pepper (freshly cracked, for AP rub and steak rub)
• 1/4 cup All‑Purpose Rub (AP Rub) (store‑bought or homemade blend of salt, pepper, garlic powder, onion powder)
• 2 tbsp D Barbecue Rub (your favorite BBQ dry rub)
• 1 tbsp Steak Rub (Coarse Salt & Pepper) (extra coarse ground pepper and salt for a final crust)
• 1 cup Beef Broth (canned beef broth, low sodium preferred)
• 1/4 cup Barbecue Sauce (sweet or smoky, your favorite brand)
• 2 pieces Pecan Wood Chunks (for smoke flavor)
• 30 lb Charcoal (lump charcoal for the smoker)
• 1 roll Butcher Paper (pink butcher paper for wrapping the flat)
• 1 sheet Aluminum Foil (to cover the pan during braising)
• 1/4 cup Pickled Red Onions (optional) (for serving)
• 2 tbsp Jalapeño Slices (optional) (for a spicy kick)

Instructions

1. Trim and Separate the Brisket

   Place the 18‑lb packer brisket on a cutting board. Remove excess exterior fat, leaving about a quarter‑inch on the flat. Cut along the thick fat seam to separate the flat from the point. Trim any silver skin and connective tissue from the point, saving trimmings for ground beef.

   Time: PT30M

2. Season the Brisket

   Generously apply the AP rub (salt, pepper, garlic/onion powder) to both sides of the flat and point. Follow with the D barbecue rub on both sides. Sprinkle the steak rub (coarse salt & pepper) on top of the point only. Pat the rubs into the meat.

   Time: PT15M

3. Prepare the Smoker

   Fill the chimney starter with lump charcoal and light with starter cubes. When coals are glowing (about 20 minutes), dump them into the smoker firebox. Add a few pecan wood chunks for smoke. Close the lid and bring the smoker temperature to 250°F (121°C).

   Time: PT30M

   Temperature: 250°F

4. Smoke the Brisket

   Place the point directly on the grill grate, fat side up. Place the flat beside it, also fat side up. Close the smoker and maintain 250°F, adding pecan chunks every hour to keep smoke steady.

   Time: PT7H30M

   Temperature: 250°F

5. Braise the Point with Beef Broth

   After about 7.5 hours, remove the point and place it in a half‑size roasting pan. Pour 1 cup of beef broth into the pan’s bottom, cover loosely with aluminum foil, and return the pan to the smoker for another 15‑20 minutes.

   Time: PT20M

   Temperature: 250°F

6. Separate Fat from the Pan Drippings

   Using heat‑resistant gloves, pour the pan liquid into a fat separator. Let it sit a few minutes; the fat will rise to the top. Drain the lean drippings into a small bowl.

   Time: PT10M

7. Cube the Point into Burnt Ends

   With a sharp knife, cut the point into 1‑inch cubes. Keep the pieces together; they are still very tender.

   Time: PT10M

8. Mix with Barbecue Sauce

   Place the cubed burnt ends back into the pan. Add ¼ cup barbecue sauce and 2‑3 tbsp of the reserved lean drippings. Toss gently to coat each cube.

   Time: PT5M

9. Final Smoke and Glaze

   Return the pan with coated cubes to the smoker. Smoke for an additional 15 minutes, then brush a thin layer of extra barbecue sauce on the top of the cubes for a glossy finish.

   Time: PT15M

   Temperature: 250°F

10. Rest and Slice the Flat

    Remove the flat from the smoker, unwrap the butcher paper, and let it rest 10 minutes. Slice the flat against the grain into ¼‑inch slices.

    Time: PT10M

11. Serve

    Arrange sliced flat and smoky burnt ends on a platter. Garnish with pickled red onions and jalapeño slices if desired. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

45g

Carbohydrates

10g

Fat

35g

Fiber

0g