1/4 Photos of Smoked Whole Brisket With Burnt Ends
10 hrs 30 mins
Red Apple Guy's Note:
This is for a smoker. If yours burns wood, just ignore the smoke wood suggestions. I used a charcoal smoker and a water pan. The cut of meat is a whole beef brisket which includes the brisket "flat" and the "point." It's also called a packer brisket. You can of course, just cook brisket flats which are more available and skip the burnt ends which I make with the point. Burnt ends have crunchy exteriors and are popular in Kansas City and parts of Texas.
My Private Note
Units: US | Metric
- 7.39 ml coriander seed
- 14.79 ml fresh ground pepper
- 4.92 ml oregano (Mexican if available)
- 4.92 ml garlic powder
- 14.79 ml celery salt
- 44.37 ml kosher salt
- 59.14 ml brown sugar
- 14.79 ml ground cumin
- 29.58 ml paprika
- 1Toast coriander seeds for 3 minutes in an iron skillet over medium heat.
- 2Grind the seeds in a spice grinder or mortar and pestle.
- 3Add the rest of the spices and sugar and blend.
- 4Rinse the brisket and dry.
- 5Cover lightly with Worcestershire sauce.
- 6Sprinkle and rub the dry rub onto all sides.
- 7Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. Punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
- 8Cook at 250°F to 300°F indirectly over charcoal. The cook time will be about 3/4 to 1 hour per lb at 250°F to 200°F smoker temperatures. A flat by itself cooks for a little over an hour a pound.
- 9When internal temperature reaches 170°F, Wrap in two layers of heavy duty foil and return to the smoker.
- 10Remove the brisket when internal temperature is 195°F to 200°F taking care not to spill the hot juices on you or others.
- 11Let it rest for at least 45 minutes.
- 12Carefully drain the juices into a container and refrigerate to remove fat.
- 13After it cools a bit, use heavy rubber gloves or a knife to remove loose fat and separate the brisket flat from the point. There is a layer of fat that separates the two and the meat grains of the point and flat run perpendicular to each other.
- 14Place the point back on the smoker for an additional hour.
- 15Meanwhile, use a sharp, long knife or electric knife to slice the flat, cutting across the grain with the knife blade perpendicular to the direction of the grain of the meat.
- 16After an hour, remove the point and cut into 1 inch cubes to make burnt ends.
- 17Place the cubes in an aluminum pan and return to the smoker for another hour.
- 18Defat the juices and either add to the sliced brisket or use in a sauce recipe.
- 19Use your favorite sauce and place or buns or serve directly with barbecue sides.
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Nutritional Facts for Smoked Whole Brisket With Burnt Ends
Serving Size: 1 (472 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 737.6
- Calories from Fat 304
- Total Fat 33.8 g
- Saturated Fat 11.8 g
- Cholesterol 281.2 mg
- Sodium 2505.1 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 0.8 g
- Sugars 6.0 g
- Protein 94.4 g
The following items or measurements are not included: