Perfect Smoked Brisket and BBQ Burnt Ends
feat. Moo Moo Magic Brisket Rub & Seasoning by Southbound Barbecue, Fat Boy Haugwaush Sauce & Fat Boy Premium All Purpose Rub
Perfect Smoked Brisket and BBQ Burnt Ends
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
10-15
Prep Time
30 minutes
Cook Time
15 hours
Smoked Brisket is a Pitmaster’s best friend and Brisket Burnt Ends are arguably the best bite in BBQ. In our June Box we bring you an easy to follow smoked brisket and burnt end recipe that will have you smoking like a Pitmaster in no time.
Ingredients
- 1/4 cup Moo Moo Magic Brisket Rub & Seasoning by Southbound Barbecue
- 16-20 lb Whole Packer Brisket
- 1/4 cup Mustard or binder of choice
- 2 cups Water & 1/2 cup Apple Cider Vinegar (for spritzing)
- Fat Boy Premium All Purpose Rub
-
Fat Boy Haugwaush Sauce
- 1 cup Dark Brown Sugar
- 1/2 stick Butter
- Preheat the smoker or grill to 275 °F.
- Cut the point of the brisket into large 2” x 2” cubes.
- On a baking sheet or in a foil pan add brisket cubes. Season with Fat Boy Premium All Purpose Rub and cover in brown sugar.
- Smoke for 1 hour.
-
Remove and pour a generous amount of Fat Boy Haugwaush Sauce over the cubes.
- Add 8 slices of butter, cover with foil and smoke for an additional hour. Remove and let cool. Enjoy!
BBQ Brisket Burnt Ends Ingredients
BBQ Brisket Burnt End Instructions
Directions
- Preheat the smoker to 200 °F. For brisket, we like to use mesquite for smoking.
- 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 silverskin. Bonus pro tip: We love to save all of the fat, add it to a foil pan and smoke it with the brisket to create beef tallow. We use the tallow in the wrapping part of the brisket cook as an additional technique.
- Apply a thin layer of mustard as a seasoning binder to all sides of the brisket.
- Season brisket with Moo Moo Magic Brisket Rub & Seasoning by Southbound Barbecue. Rub seasoning into the brisket.
- Place brisket fat side up in the center of the smoker. Smoke for 8 hours (overnight). After 8 hours, spritz brisket every hour with the apple cider vinegar & water mixture until the 12 hour mark.
- By 12 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 250 °F.
- Lay out about 3 ft of butcher paper horizontally and 3 ft vertically to create a cross. Place the brisket in the center of the cross. If you decide to make beef tallow, go ahead and pour about a cup of the gold liquid over the brisket. If you didn't make tallow, no worries! Wrap brisket tightly and thoroughly. Place back on the smoker for an additional 3 hours at 250 °F.
- Remove brisket when the point reaches 195-200 °F internal temperature.
- Place wrapped brisket in the cooler for at least 2 hours before slicing. The resting stage is one of the most important parts!
- Slicing the brisket! Once the brisket has rested, remove butcher paper. To properly slice the brisket and save part of it for Burnt Ends, look closely at the direction of the grain. See where the flat portion of the brisket ends when the grain changes direction? Slice the brisket into two pieces there. Slice the flat into thin strips for serving. Continue to slice the point again the grain if wanting to serve the entire brisket. Enjoy!
Recipe Note
Pitmaster Pro Tip: When trimming the brisket, it’s always better to under-trim than over trim. If you’re unsure about trimming a piece off, leave it on. You can always cut it away later before serving.
