- Brisket meat cut from the fattier point end
- kosher salt
- coarse black pepper
- granulated garlic powder.
- brown sugar
- BBQ sauce
- The first thing you will do is separate the point from the flat. To do this, run a sharp knife along the deckle (the fat line separating the two muscles) and slowly cut the two apart.
- From here you are going to season your point with kosher salt, coarse black pepper, and granulated garlic powder. Notice I’m using all coarse seasoning here because it will help get you that nice crusty bark we all love. You could also use our homemade brisket rub and get great results.
- For this cook, I used my smoker with Pecan wood and set it to 250°F. Some guys smoke at 225°F but I tend to smoke at a little higher temperature because I really think it helps get a better bark. Plus if I can save a little time without compromising results.
- For the first 2 hours, your brisket is smoking, there is no need to do anything with it. After the second hour, I usually spritz with water and then start checking it every 45 minutes to an hour spritzing if the brisket looks dry. The spritzing will help keep the brisket moist, develop a better smoke ring and also help with the bark development.
- After the brisket has reached 165°F and the bark is set, wrap it with foil or pink butcher paper and add your beef broth. Place it back on your smoker until the internal temperature of the brisket hits 195°F.
- Pull your brisket off the smoker and take it out of the foil. Cut the point into 1-inch cubes and cover in BBQ sauce and brown sugar.
- Once the brisket cubes or ‘burnt ends’ are covered in the sauce, place them back in a pan or tray uncovered for another hour until the internal temperature reaches between 205°F-210°F.
- At this point, you are done. No need to rest the brisket burnt ends for too long; just wait until they cool off and enjoy these bites of pure heaven.