Smoked Brisket Burnt Ends
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!”