Smoked Brisket Burnt Ends #shorts

brisket burnt ends

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Smoked Brisket Burnt Ends

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

smoked brisket burnt ends

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

“Nobody likes dry brisket!”

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