Brisket Burnt Ends | Smoked Beef Brisket and Burnt Ends on Ole Hickory

Brisket Burnt Ends | Smoked Beef Brisket and Burnt Ends on Ole Hickory

Now it’s time to fire up the smoker, I’m using my Ole Hickory Pit for this cook but as always any smoker will do the job. The smoker needs to run at 250⁰ and add a few chunks of Pecan wood for smoke. When the cooker is up to temp, place the point on the rack and let it smoke until it develops a mahogany color on the outside (about 4 hours).

Once the bark has set and the color is right, place the brisket point in an aluminum pan and add beef broth around the point (not over it). Cover the pan with aluminum foil and return it to the smoker.

It will take about 3-4 additional hours to get the point tender. It needs to go to an internal temperature of 205-210⁰. Use an instant read thermometer to check the temp and once it’s there, remove the pan from the smoker and carefully transfer the point to a cutting board.

The drippings or “Brisket Jus” is used to make a sauce for the burnt ends. Pour the jus into a fat separator or jar to remove the fat. It will separate and float to the top. The fat can be ladled off or if you use a separator, simply draw it out the bottom back into the aluminum pan. Mix ½ cup of The BBQ Sauce with the jus and give it a quick stir.

To turn the point into burnt ends, use a sharp knife and cut the point into 1”x 1” cubes. Dredge each burnt end in the sauce mixture and line them bark-side-up in the pan. Drizzle a little more sauce over the top and return to the smoker for a quick glaze (10-15 min).

Source: HowToBBQRight