Smoked Brisket Burnt Ends

#shorts

Watch and learn how to make the BEST burnt ends in the world. Served at Q39 in Kansas City, by Chef Rob McGee.

• First, trim off all of the “bubblegum fat”.
• Then, season it! (Check out some of our Red Meat Lover homemade dry rubs)
• Smoke for 2 hours at 225 degrees Fahrenheit.
• Wrap it up and add smoked beef stock.
• Once cooked to preferred degree of doneness, add your favorite barbeque sauce and some more dry rub.
• Smoke for 5-10 minutes more.
• Then, separate the flat and the point.
• Finish it off on the grill!

Brisket Tips from Chef Rob McGee

“Be sure you’re careful-a lotta smoke doesn’t make great barbeque. A lotta smoke makes it bitter.”

“Nobody likes dry brisket!”