Corned Beef Brisket Burnt Ends | Pit Barrel Cooker | Barlow BBQ

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can reduce sugar and preservatives.

Begin by prepping a regular prepackaged corned beef brisket from the grocery store.

Trim off some fat from the underside of the brisket.

Sprinkle the seasoning packet that comes with the brisket on one side, then flip and season the other side.

Prepare a rub to coat the brisket, ensuring to get some rub underneath any flaps of meat.

Prepare the pit barrel cooker with charcoal and a chunk of mesquite wood.

Place the corned beef brisket on the smoker and close the lid, smoking until it reaches about 160°F.

After three hours, check the temperature of the brisket with a meat thermometer.

Once it reaches 160°F, remove the brisket, wrap it in foil, and return it to the smoker until it is probe tender.

After about an hour wrapped, check the tenderness and temperature again, aiming for around 206°F.

Once tender, remove the brisket and cube it into about 1-inch pieces.

Place the brisket cubes into a cast iron skillet and pour the prepared barbecue sauce over them, stirring to coat.

Cover the skillet with foil and return it to the pit barrel for another hour.

After an hour, check the burnt ends and taste test.

Cooking Techniques

Equipment Needed

Spice Level: