Big Game Burnt Ends Recipe

Directions

1. Preheat the smoker to 250 °F. For brisket, we like to use mesquite for smoking. It’s best to smoke the brisket overnight.

2. Prepare the brisket: Remove any hard fat from the exterior and all sides of the brisket using a filet or boning knife. Round the edges of the flat (the thinner portion), and remove any silver skin. We will save all of the fat, add it to a foil pan and smoke it with the brisket to create beef tallow for our burnt ends.

3. Apply 2 Tbsp Saucy Rascals Everyday Original BBQ Sauce as a binder. Season brisket with Smoky Honey Seasoning & Rub by Rainier Foods and 4-5 Tbsp black pepper. Rub seasoning into the brisket.

4. Place brisket fat side up in the center of the smoker. Smoke for 9 hours (overnight). Place a foil pan with the fat trimmings under the brisket.

5. By 9 hours, your brisket should read 160-170 °F internal in the point (the thicker part of the brisket) and your bark should be set. If it isn't, keep smoking until your brisket has reached  at least 160 °F internal temperature.

6. Remove brisket. Increase smoker temperature to 325 °F.

7. Take a large foil pan and place the brisket fat side down. Pour the liquid tallow from the brisket fat trimmings on top of the brisket. Place back on the smoker for 1 hour.

8. Remove the brisket when the point reaches 196-200 °F internal temperature. Rest for at least 30 minutes on the counter or for up to 4 hours in a turned off oven or cooler with a towel (or grab The Meat Swadl Meat Resting Blanket from our Pitmaster Shop!). Remember: The resting stage is one of the most important parts!

9. Slice the brisket: Once the brisket has rested, slice the brisket against the grain into 1.5 - 2 inch thick slices. Cut those slices down into cubes. Add 1/4 cup Saucy Rascals Everyday Original BBQ Sauce.

10. Place back on the smoker for 30 minutes.

11. Remove and let cool. Enjoy!