Description
Learn how to make delicious brisket burnt ends using a whole packer brisket and a few simple seasonings. These tender, flavorful burnt ends are a barbecue favorite that will have your guests coming back for more!
Ingredients
Units
Scale
For Whole Brisket:
- 1 Whole Packer Brisket 12-15 lbs
- 2.5 tbsp Kosher Salt
- 2.5 tbsp Black Pepper
- 2 tbsp Garlic Powder (optional)
- 1 cup Beef Tallow, warmed up
For Burnt Ends:
- 1 Cooked Brisket Point
- 1 cup Mesquite Peppercorn Lager Rub or your Favorite BBQ Sauce
- 2.5 tbsp Brown Sugar
- 1.5 tbsp Favorite BBQ Seasoning
- 1.5 tbsp Hot Sauce
Instructions
- Whole Brisket Instructions: Keeping your brisket cold, trim and season the brisket. Smoke until 165-170F, then wrap in butcher paper. Continue cooking until 202-203F.
- Brisket Burnt Ends Instructions: Cube the brisket point, season, and cook in a foil bin at 250F for 1-2 hours. Enjoy!
Notes
- Make sure to allow the brisket to rest before slicing to retain juices.
- Adjust seasonings to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
