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Barbecue Burnt Ends
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Ingredients
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup salt
- 1/4 cup chili powder
- 2 T paprika
- 3 T black pepper
- 1.5 T ground cumin
- 1.5 T garlic powder
- 1.5 tablespoons onion powder
- 1/2 tablespoon cayenne pepper
- 5- to 6-pound beef brisket, trimmed of all hard fat and soft fat to 1/4″
Instructions
- Preheat oven to 250F.
- Prepare a stove top smoker or a grill, following the manufacturer’s directions using a mil wood (e.g. hickory or cherry). Note: Mine smoker had a malfunction and ended up not smoking, but the brisket still turned out fantastic.
- Make the rub by combining all ingredients expect the brisket.
- Generously cover all sides of the brisket with the rub and gently massage it in. (Reserve at least 1/4 c rub).
- Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket (~1 hour per pound).
- Remove brisket from smoker and let rest 10-20 min.
- Cut meat into ~3/4″ wide strips across the grain of the meat.
- Coat strips with reserved rub.
- Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F.
- Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes.
- Cut eat strip into 1″ chunks and serve with favorite barbecue sauce.
Recipe adapted from FoodNetwork.
