Brisket Burnt Ends Recipe

Ingredients

• 3 lb Smoked Brisket Point (already smoked, trimmed of excess fat, cut into 1‑inch cubes)
• 1/2 cup Brisket Smoking Juice (collected from the smoker during the initial brisket smoke)
• 2 Tbsp Mesquite Pepper Green Lager Seasoning (Spiceology brand, adds smoky peppery flavor)
• 1/4 cup Brown Sugar Barbecue Sauce (sweet and tangy, any good quality BBQ sauce works)
• 2 Tbsp Chipotle Puree (adds smoky heat; can use canned chipotle in adobo blended)
• 1 piece Aluminum Foil Bin (large enough to hold all cubes, with a lid or double‑foil cover)

Instructions

1. Cube the smoked brisket

   Using a sharp chef’s knife, cut the smoked brisket point into uniform 1‑inch cubes, discarding any large pieces of fat.

   Time: PT5M

2. Prepare the seasoning mixture

   In a small bowl combine Mesquite Pepper Green Lager seasoning, brown‑sugar barbecue sauce, and chipotle puree. Stir until smooth.

   Time: PT3M

3. Assemble in foil bin

   Place the brisket cubes into the aluminum foil bin. Pour the collected brisket smoking juice over the cubes, then drizzle the seasoning mixture evenly. Toss gently with tongs to coat all pieces.

   Time: PT5M

4. Cover and return to smoker

   Seal the bin with a tight‑fitting piece of foil (or the bin’s lid). Place the bin on the smoker grates and set the smoker to 250°F (121°C).

   Time: PT1H30M

   Temperature: 250°F

5. Final smoke and finish

   About 10 minutes before the end of the cook, remove the foil cover, gently stir the cubes to expose any un‑coated sides, then re‑cover loosely and let smoke for the remaining time.

   Time: PT10M

   Temperature: 250°F

6. Rest and serve

   Remove the bin from the smoker, let the burnt ends rest for 5 minutes, then transfer to a serving platter. Serve hot as a main or a hearty appetizer.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

20g

Fiber

1g