By Red Apple Guy on October 08, 2006
Photo by Rita~
Photo by Rita~
"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."
Serving Size: 1 (472 g)
Servings Per Recipe: 10
"Made three of these bad boys for our dd's baby shower Barbecue- (Baby Q! lol ) Everyone loved this brisket and even had guests asking for seconds and thirds AND to take some home if possible! We still had some left over bc we did 3 LARGE Texas sized briskets so that was so not an issue. We shredded the meat and froze what we did keep for ourselves. This is fabulous over a loaded baked potato with just some meat mixed with sauce right on top. Easy anytime meal. Also makes great sandwiches! Thanks RAG for another great recipe that turns anyone into a master griller!"
"Take a look here for more information on my experience of making this yummy recipe!http://www.recipezaar.com/bb/viewtopic.zsp?p=3311602#3311602 Well enjoyed. made with a 3-4 pound piece of brisket not the whole brisket so I didn`t do the burnt ends. Which I know would be a real treat! Love this rub!"