Burnt ends are arguably the best part of a brisket. However, there’s never enough! So, in this recipe, we take an entire brisket and turn it into burnt ends!
Featuring Smoky Honey Seasoning & Rub by Rainier Foods and Saucy Rascals Everyday Original BBQ Sauce from our "Happy Que Year!" BBQ box - available while supplies last!
Burnt ends are arguably the best part of a brisket. However, there’s never enough! In this recipe we take an entire brisket and turn it into burnt ends using the premium products from our "Happy Que Year!" BBQ box!
Preheat the smoker to 250 °F. For brisket, we like to use mesquite for smoking. It’s best to smoke the brisket overnight.
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.
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.
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.
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.
Remove brisket. Increase smoker temperature to 325 °F.
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.
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!
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.
Place back on the smoker for 30 minutes.
Remove and let cool. Enjoy!
Recipe Note
Pro Tip: You can make these the day before the big game and reheat them at 300 °F for 1 hour.
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