Smoked Brisket Burnt Ends #shorts

brisket burnt ends

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Smoked Brisket Burnt Ends

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

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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