Texas Style Brisket Burnt Ends

Ingredients

• 4.5 pounds Beef Brisket Point (Choice grade, trimmed to a uniform shape; keep about 1/4" fat cap)
• 2 tablespoons Coarse Black Pepper (16‑mesh grind)
• 1 tablespoon Kosher Salt (Light layer on each side)
• 2 tablespoons Uncle Chris's Gourmet Extra Fancy Texas Style Barbecue Rub (Store‑bought, adds savory depth)
• 2 tablespoons Beef Tallow (Melted; used for wrapping)
• 1 cup Homemade Barbecue Sauce (Prepared per Mike Brown BBQ’s sauce video)
• 2 tablespoons Honey (Adds a touch of sweetness)

Instructions

1. Trim the Brisket Point

   Remove excess fat cap, overhangs, and any hard connective tissue to leave about a 1/4‑inch uniform fat cap.

   Time: PT10M

2. Season the Meat

   Pat the brisket with coarse black pepper, then a light layer of kosher salt, and finally the Uncle Chris’s Texas BBQ rub on all sides. Let it sit for 10 minutes.

   Time: PT5M

3. Prepare the Smoker and Fire

   Load a dense red oak log at the back of the firebox and a dense live oak log at the front. Add the 10‑lb bag of lump charcoal, light it with a torch, and let it burn to ash. Close the firebox door leaving a 2‑inch opening.

   Time: PT15M

4. Cold Smoke the Brisket

   Place the seasoned brisket point fat‑side up in the middle of the smoker. Smoke at 200‑225°F for about 3 hours to develop color and smoke ring.

   Time: PT3H

   Temperature: 200-225°F

5. Ramp Up to Cooking Temperature

   Add fresh red oak and live oak logs, close the firebox door to a 1‑inch opening, and raise the smoker temperature to 275‑285°F. Continue smoking until the internal temperature reaches 175‑185°F (about 5 more hours).

   Time: PT5H

   Temperature: 275-285°F

6. Wrap in Foil with Beef Tallow

   Remove the brisket, coat it generously with melted beef tallow, and wrap tightly in two layers of heavy‑duty aluminum foil.

   Time: PT5M

7. Finish Cooking the Wrapped Brisket

   Return the foil‑wrapped brisket to the smoker, increase temperature to 300°F, and cook for 1‑1.5 hours until the internal temperature hits 200°F.

   Time: PT1H30M

   Temperature: 300°F

8. Rest the Brisket

   Remove the foil, place the brisket on a cutting board, and let it rest uncovered for 45 minutes.

   Time: PT45M

9. Cube the Meat

   Slice the rested brisket against the grain into 1‑inch cubes.

   Time: PT10M

10. Toss with Sauce and Honey

    In a large bowl, combine the meat cubes with 1 cup homemade BBQ sauce and 2 tbsp honey. Mix until evenly coated.

    Time: PT5M

11. Final Smoke (Burn Ends)

    Spread the sauced cubes back onto the smoker grate and smoke at 275°F for 1‑1.5 hours, stirring once halfway through.

    Time: PT1H30M

    Temperature: 275°F

12. Final Rest and Serve

    Remove the burn ends, let them rest for 1 hour (covered loosely with foil) before serving.

    Time: PT1H

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

0g