Just Brisk It!
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Did someone say burnt ends?!? You have GOT to try our famous brisket + burnt ends recipe coupled with our very own variation of a killer all-purpose rub! This is guaranteed to make for a quiet dinner table while everyone stuffs their face 😉
Just Brisk It!
Print Recipe
Did someone say burnt ends?!? You have GOT to try our famous brisket + burnt ends recipe coupled with our very own variation of a killer all-purpose rub! This is guaranteed to make for a quiet dinner table while everyone stuffs their face 😉
Servings Prep Time Cook Time Passive Time
8-12People 30Minutes 15+Hours 1Hour
Servings Prep Time
8-12People 30Minutes
Cook Time Passive Time
15+Hours 1Hour
Ingredients
Ingredients
Instructions
Brisket Preparation
  1. Sit back, relax, you're going to be here for the long haul! First, you need to prepare your rub mix. If you are following our recipe, combine the above ingredients and mix thoroughly, breaking up any chunks that might be left over from the packed brown sugar. If you prefer to use your own rub, or keep it simple by using black pepper + salt, that is fine as well.
  2. Now you need to prepare the brisket before applying the rub. Take it out of the container, rinse thoroughly, and pat dry using a few paper towels.
  3. You need to cut away the fat sections that connect the point to the flat. These should be easy to see as they are very large fat sections where the two muscles connect. Fat of this thickness will not break down during the smoke, and if not removed, will be a mushy mess, so you want to remove it before the cook.
  4. Also, while you have the knife if your hand, you want to be sure you examine the fat cap. Although you definitely want to leave it there to act as a heat shield, you don't want it to be over 1/4" thick. If you run across sections on your brisket that are 1-2", you definitely want to trim that down.
  5. Apply your rub to the brisket. This isn't rocket science, simply apply an even coating of the rub of your choice (use ours!), making sure to hit all sides of the brisket.
Grill Preparation
  1. Now it's time to fire up the grill. You will want to make sure the grill, especially if using charcoal, is thoroughly cleaned before this smoke. This might be one of the longest cooks you can do on the grill, so trying to re-use coals and not clean the grill prior to this cook is setting yourself up for disaster later, such as having to re-add coals, and, even worse, having your fire die out during the night or while you're not paying attention. Clean it thoroughly!
  2. You will want to add as much charcoal as possible, while remembering to leave enough room for your wood chips. Remember, the plate setter still must rest on top of the fire ring, legs up, in order to set your grill up for indirect-heat cooking. If you are using another grill type, that is perfectly fine, just remember, if charcoal, this is going to be a 15+ hour cook, so cram it full! 🙂
  3. Fire it up! Get the heat stable at 225 F. During this time, while you are waiting on the grill to stabilize and reach your desired temp, you can prep your moisture mixture.
  4. Take a round roaster tin, fill it with 3 full sticks of butter, along with a full bottle of apple cider vinegar. Finally, add 2-4 of your favorite beers, and then top it off with water until you reach 1" from the top (leaving enough wiggle room to catch any runoff from the meat.)
  5. Once your flames are going good, and you've stabilized at 225, place your soaked wood chips evenly around the coals, then your plate setter, your moisture mix tin, then finally the grates. Close the lid and wait 20 minutes to make sure the temp is still stable at 225. During this time it is normal to see a large dip in temp as you just placed a huge container of cold liquid right on top of the coals, not to mention a diffuser (plate setter).
  6. Once stable, insert your temperature probe into a thick portion on the flat, going in from the side. It is important to make sure the probe is 100% inside the meat and hasn't protruded out one of the sides to give false readings. Place the brisket on the grill.
  7. Close the lid & monitor temps. This is going to take some time, so be patient. Chances are, once you put that huge slab of meat back on the grill, you'll see another dip in temp, which is normal, but it is crucial to be cognizant during this time to ensure they do come back to normal levels. You might have to adjust the grill dampers to achieve this if it doesn't rebound on its own.
  8. STALL: Once the brisket has hit around 170 degrees, you'll want to take it off the grill, wrap it in a double-layer of pink butcher's paper, and place it right back on the grill. Leave the probe(s) where they were, just place it back on the grill. Try and also remember to keep the fat side up, at all times, while on the grill (unless you're doing direct heat setups). Butcher paper helps to maintain the desired meat color and reduce blackening; however, will lengthen the entire cook vs using aluminum foil. Worth it though 🙂
  9. Once you see 200 F, it's time to remove. Take it off the grill, unwrap, and lay on a cutting board/counter. You will want to take a sharp knife, and carefully separate the flat from the point (where those fatty joints were). By now, this should be so tender & juicy the separation is like cutting through butter with your knuckle 🙂
  10. Wrap up the flat in another double-layer piece of butcher's paper, or aluminum foil, and place in your YETI wrapped in towels to rest for AT LEAST 1 hour. The beauty of the YETI is, it will stay warm for HOURS, so if you finish too soon, no worries, just drop it in the YETI and enjoy it 2-4 hours later!
  11. Now you're ready for the burnt ends! Simply take the point meat, and cube it. Slice layers about 1/2" - 1" thick, then cube them. Ideally, you want to end up with chunks that are roughly 1 square inch in size. Place these into the aluminum tin. Drizzle with Stubb's Sweet Heat BBQ sauce, then, using your hands, just turn these chunks over, blend, until the coverage is even.
  12. Place this tin back on the smoker for another hour. 225-250 F is fine for this final step. This will help to caramelize the BBQ sauce and make for some killer burnt ends!
  13. After an hour has passed, remove the ends from the grill and wrap the tin with aluminum foil. You should let these rest for at least 15 minutes once removed from the heat.
  14. Once 15 minutes of resting has passed, it's time to present your burnt ends, and start slicing your brisket for your guests to devour. Remember when slicing, you want pencil-thick slices!
  15. ENJOY!!!
Recipe Notes

*A Big Green Egg is NOT required; however, highly recommended!  Komodo Joes, Big Green Eggs, or any komodo-style cooker is really my preference.  If you are using gas, or an off-set, those will also do the job.

*Remember you want to place the fat cap UP on indirect heat, and DOWN on direct heat setups.  Also, if you have a hot zone, for example, with Big Green Eggs, the hot zone is towards the rear of the Egg, this is where you want to place the point, fat side up.  This allows you to place the thickest cut of meat toward the hottest part of the grill, fat side UP to act as a heat shield, so you get an even cook.

*Yes, I used aluminum foil for this cook; however, that is ONLY because my butcher paper hadn't yet arrived when it was time to wrap.  We highly recommend to use pink butcher's paper instead of aluminum foil whenever you wrap ANY meat going back on the grill/smoker, be they butts, shoulders, briskets, ribs, etc..  Having said that, we recommend using aluminum foil when wrapping meat to go into the cooler for a rest period as it helps maintain internal temps longer than the paper alone.  This is much more important if you're not using a YETI 😉

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