Q39-Brisket Burnt Ends
prime grade brisket
or salt & pepper
Au Jus or beef stock
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.
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