Brisket Burnt Ends!

Ingredients

• 3 lb Prime Brisket Point (trimmed of excess fat, separated from flat)
• 2 tbsp Lowry's Seasoned Salt (equal weight to kosher salt for rub)
• 2 tbsp Diamond Crystal Kosher Salt (fine grain, used in equal weight with Lowry's)
• 4 tbsp Black Pepper (16‑mesh, heavy pepper component)
• 1 tbsp Garlic Powder (half part of rub ratio)
• 2 tbsp Unsalted Butter (cut into small pieces for sweet batch)
• 2 tbsp Brown Sugar (for sweet glaze batch)
• 1/4 cup Texas Tang Barbecue Sauce (locally made Austin sauce, for sauced batch)
• 1 tbsp Wagyu Beef Fat (optional dollop for plain batch)

Instructions

1. Trim the Brisket Point

   Place the whole brisket on the board, remove the thick fat cap on the back, then follow the fat seam to separate the point from the flat. Trim excess fat from the point, leaving about a quarter‑inch cap for flavor.

   Time: PT15M

2. Make the Dry Rub

   Weigh equal amounts of Lowry's Seasoned Salt and Diamond Crystal Kosher Salt (approximately 2 tbsp each). Combine with 4 tbsp 16‑mesh black pepper and 1 tbsp garlic powder. Mix thoroughly.

   Time: PT10M

3. Apply the Rub

   Pat the trimmed point dry, then coat all sides with the dry rub. No binder (mustard) is used.

   Time: PT5M

4. Smoke the Brisket

   Preheat the smoker to 250°F. Place the point fatty‑side up, thick side toward the fire. Smoke until the internal temperature reaches 180°F (about 9 hours).

   Time: PT9H

   Temperature: 250°F

5. Wrap and Rest Overnight

   Wrap the smoked point tightly in butcher paper. Return to the smoker set to 155°F and let it sit for an overnight rest (approximately 12 hours).

   Time: PT12H

   Temperature: 155°F

6. Rest Before Cutting

   Remove the wrapped meat from the heat and let it rest uncovered for 20 minutes before cutting.

   Time: PT20M

7. Cube the Burnt Ends

   Using a sharp knife, cut the rested point into 1‑inch cubes.

   Time: PT10M

8. Divide Cubes for Three Finishes

   Separate the cubes into three equal piles: (a) plain, (b) butter‑brown‑sugar, (c) BBQ‑sauce.

   Time: PT5M

9. Add Finishing Glazes

   For the butter‑brown‑sugar batch, toss cubes with 2 tbsp butter and 2 tbsp brown sugar. For the sauce batch, coat cubes with 1/4 cup Texas Tang BBQ sauce. The plain batch can receive a small dollop of wagyu beef fat if desired.

   Time: PT5M

10. Final Cook to Set Glaze

    Arrange all cubes on a baking sheet in a single layer. Place in the smoker (or oven) at 300°F for 2 hours, stirring once halfway through, until the glaze is sticky and the meat is hot throughout.

    Time: PT2H

    Temperature: 300°F

11. Final Rest and Serve

    Remove the burnt ends, let them rest 10 minutes, then serve hot. Offer the three flavor variations side‑by‑side.

    Time: PT10M

Nutrition Facts

Calories

720

Protein

45 g

Carbohydrates

12 g

Fat

55 g

Fiber

0 g