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The Rub SocietyWine Barrel Smoked Brisket Burnt Ends with Smoky Pastures BBQ Rub, Midnight by Bulldozer Top Coat, and Heavenly Hell Devine Bovine Glaze
Ingredients
- 1 whole beef brisket (about 4.5-5.5 kilograms)
- Smoky Pastures Top Shelf BBQ Rub
- Midnight by Bulldozer Rub
- Heavenly Hell Devine Bovine Glaze
- 2 cups wine barrel chunks for smoking
- 1/2 cup brown sugar
- Yellow mustard
- 1 cup beef broth
- Aluminum foil
- BBQ sauce for serving (optional)
Instructions
- Splitting and Preparing the Brisket:
Start by separating the point from the flat of the brisket. Locate the fat line that runs between the point (thicker, fatty part) and the flat (leaner part). Carefully slice through this fat line to separate the two sections.
Trim excess fat from the point, leaving about 1/4 inch of fat on one side.
Spread a thin, even layer of yellow mustard over the point to help the rub adhere.
Generously sprinkle Smoky Pastures BBQ Rub over the mustard-coated point. Let it rest for at least 2 hours, preferably overnight, in the refrigerator.
Rub the flat portion with a similar coating of mustard and Smoky Pastures BBQ Rub. This portion will be cooked as a traditional brisket. - Fire up the Smoker:
Prepare your smoker according to the manufacturer's instructions. Add the wine barrel chunks to the smoker box or charcoal for a rich smoky flavor. - Smoke the Brisket:
Preheat your smoker to 225°F (107°C).
Place the point (fatty portion, seasoned with Smoky Pastures BBQ Rub) on the smoker grate, fat side up. Smoke the brisket for about 4-5 hours or until the internal temperature reaches around 165°F (74°C).
Place the flat (seasoned with Smoky Pastures BBQ Rub) on a separate part of the smoker, fat side up, and smoke it alongside the point for the same duration. - Cube and Season the Burnt Ends:
Remove the point from the smoker and let it rest for a few minutes. Cut the point into 1-inch cubes, creating the burnt ends.
Sprinkle the burnt end cubes with Midnight by Bulldozer Rub to add a flavorful top coat. - Continue Smoking:
Return the seasoned burnt end cubes to the smoker. Continue smoking them at 225°F (107°C) for an additional 2-3 hours or until they are caramelized and tender.
Allow the flat portion to continue smoking until it reaches an internal temperature of 90-96°C (195-205°F) for slicing. - Glaze the Burnt Ends:
In the last 30 minutes of smoking, brush the Heavenly Hell Devine Bovine Glaze onto the burnt ends, allowing it to caramelize and create a sticky, flavorful coating. - Rest and Serve:
Remove the burnt ends from the smoker and let them rest for about 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful end product.
Slice the flat portion against the grain and serve it as a traditional brisket.
Serve the brisket burnt ends hot, optionally with your favorite BBQ sauce on the side.
Tips
Enjoy your delicious Wine Barrel Smoked Brisket Burnt Ends, made exclusively from the point end and seasoned with the rich flavors of Smoky Pastures BBQ Rub, Midnight by Bulldozer, and Heavenly Hell Devine Bovine Glaze!
