Chef notes
It doesn't get much better on game day than a good team matchup, cold brews and some delicious barbecue. These tender burnt ends go for a slow smoke that infuses flavor deep into the meat. The tangy barbecue sauce wakes up the flavors and gives it that finger-licking-goodness you want from great barbecue.
Ingredients
- One 4- to 5-pound brisket point
- Beef barbecue rub
- 4 tablespoons butter, sliced
- 1/4 cup beef broth
- Kansas City-style barbecue sauce
Preparation
1.Set up a smoker and heat to 250°F.
2.Trim off any loose fat or hanging meat from the brisket. If you find pockets of hard fat, trim those areas down as well. Coat the meat with beef rub and let rest for 30 minutes.
3.Place the seasoned meat in the smoker and smoke for 4-5 hours. When the internal temperature hits between 160°F and 165°F, it's time to wrap the point up in foil.
4.Lay two sheets of foil out and place meat in the center. Place slices of butter on top of meat and wrap foil tightly around the meat. Leave one end open and pour beef broth into the pouch. Seal the open foil end up to create a tight pouch and return to smoker.
5.Once the internal temperature reaches 205°F (or until tender), remove the foil packet and open one end of the foil to allow the steam to escape. Seal foil back up and rest meat for 30 minutes.
6.Cut the point meat into 1-inch cubes and place in heat resistant pan or an aluminum pan. Toss the burnt end cubes in Kansas City-style sauce and return to the smoker for an additional 30-60 minutes. This will allow the fat to continue to render and the sauce to caramelize.
