Smoked brisket burnt ends are made from the point end of the brisket, not the flat. In this recipe, I'll show you how to transform the point of the brisket into bite-sized morsels of goodness that melt in your
Brisket: you can use the flat-cut or point-cut for this recipe. Trim the excess fat leaving a thin layer of the fat cap. You will need about 4 pounds of brisket. Dry Spice Rub: Paprika, chili powder, brown sugar, garlic powder, onion powder, ground cumin, ground mustard, salt and...
Once you put the brisket on the smoker, leave it for 2 hours before checking I’ll let this smoke away for around 2 hours in total before I check it. At this point, if there are any dry patches on the bark, I spritz with some water. ...
After the brisket has been on the smoker for about 90 minutes, you can start spritzing it with apple juice every hour. I love to use theSmoke Kitchen BBQ sprayerfor this. It is a large container with a pressurized sprayer that is absolutely perfect for spritzing all kinds of BBQ. While ...
This smoked recipe adds a deep, rich flavor with a perfect balance of smokiness and spice. How to pick the best corned beef A brisket consists of two main parts: the flat cut and the point cut. You don’t want to buy a whole brisket because that would take a massive amount of time...
Burnt ends are a specialty of Kansas City. Made from the point of a brisket, the cubes of meat in this recipe burst with flavor.
I love Texas-style brisket, but I love making my own way better than ordering some at a BBQ joint. My process has evolved over the years and my recipes are from my tastes and point of view. I make a couple of changes each time I make one so I can continu
The unique qualities of the Weber Bullet, combined with the Minion Method for firing the cooker, give you the ability to cook overnight with confidence, while still getting a decent night’s sleep—something you just can’t do with any other bullet-type water smoker. Final Thoughts…13 ...
This recipe is in the Cookshack cookbook that comes with the smoker. I used this finishing sauce and my own rub when I made my first brisket. It went over real well. I sent a brisket and some ribs on an Air Force C-17 to a friend in Maryland all the way from Germany. His kids...
the majority of the flat was registering anywhere from 200F - 205F when I pulled out of the smoker... there was just this one stubborn part in the thickest area (near the fat seam that connects the point) that was roughly 10 degrees lower than the rest of the flat, so I waited ...