Q39-Brisket Burnt Ends
| Prep Time |
| 30minutes |
| Cook Time | Passive Time |
| 8hours | 8.5hours |
|
|
Ingredients
- prime grade brisket
- 1cup Q39 seasoningor salt & pepper
- Au Jus or beef stock
- Q39 sauce
- Q39 rub
Instructions
- Start with Prime grade brisket
- Remove brisket by cutting on the fatty side of the package
- Remove fat cap from the point, trim the flat to 1/4 inch
- Season with 3/4 to 1 cup of Q39 seasoning, or salt & pepper
- Use hickory wood to heat the pit to 225 to 235 degrees Fahrenheit
- Place the brisket in the smoker fat cap UP
- Place the brisket to an internal temperature of 165 degrees Fahrenheit which should take about 5 hours
- Remove the brisket and wrap with 2 sheets of aluminum foil
- Add smoked Au Jus or beef stock in foil
- Put back in the smoker for 1 to 1.5 ours or until 198 to 202 degrees Fahrenheit
- Remove brisket from the foil, coat both sides with Q39 sauce and rub
- Put back in the smoker for another 5 to 10 minutes. Remove from smoker and let rest for 45 minutes.
- Once cooled, separate brisket flat from point. Trim fat from the sliced point, season where the fat was trimmed.
- Sear the fatty side of the point on an oak fire grill. Flip the point with the bark side down over a lower heat.
