Brisket Burnt Ends
We've had burnt ends of pork belly before, but nothing can match the original. Burnt Ends from a Full Packer brisket!
My mouth is watering again when typing this recipe, they were so delicious!
- 1 Full packer Brisket
- BBQ-Rub (Firefly Kansas City Rub)
- BBQ saus (Firefly Competition Sause)
- Filleting knife
- Ham knife
Hapje, Pellet Smoker, GMG, Brisket, Beef, Burnt Ends, Firefly
1. Prepare a BBQ for indirect grilling at 110°C. I myself used a pellet smoker, I set the temperature to 110°C in steps of 20°C each time. I do this in order not to let my BBQ work too hard immediately, this can cause an accumulation of pellets with a blockage as a result.
2. Trim the fat from the brisket and cut the Point a bit loose from the Flat. These are 2 muscles of a brisket that run over each other, both have a different direction of thread and a strip of fat runs between them so that you can easily see the difference in both muscles.
3. Season the brisket with BBQ herbs, I used Firefly's Kansas City Rub (no sponsor).
Let the herbs steep for an hour.
4. Place the Brisket on the smoker and insert a core thermometer into the Flat.
When the brisket has a core temperature of approximately 65 ° C, wrap it with enough aluminum foil. This ensures that your meat continues to cook faster, it is now in the stall.
5. When your meat has a core temperature of about 80°C, remove the entire brisket from the smoker.
Cut the point of the flat, you do this by gently cutting with your fillet knife along the strip of fat between both muscles, they should immediately separate from each other.
6. Wrap both pieces of meat back and place on the smoker until the point has reached a core temperature of 95°C. We will use the flat later in another recipe.
Cut the point into cubes of 2 to 3 centimeters. Place them in an aluminum dish and add the moisture from the aluminum foil and the BBQ sauce.
8. Put the Burnt Ends on the smoker for a while until the sauce has thickened well.