How to Make KC-Style Brisket & Burnt Ends on a pellet smoker

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Pork shoulder is more affordable and still offers great flavor.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

pepper jack cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar is usually less expensive.

Trim the brisket by removing excess fat, leaving about a quarter-inch layer.

Separate the point muscle from the flat by trimming along the seam where they meet.

Trim hard fat off the point muscle but leave some soft fat for flavor.

Butterfly the thick end of the point muscle to make it more even in height.

Trim the fat cap on the flat to about a quarter-inch thickness.

Remove any gray meat or hard fat from both the point and flat.

Inject the brisket with the briny beefy liquid mixture for added flavor and juiciness.

Season the brisket with salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar.

Place the brisket in a preheated pellet smoker at 225°F.

Smoke the brisket for about 1.5 hours per pound until it reaches an internal temperature of 195-203°F.

Remove the brisket from the smoker and let it rest for at least 30 minutes, tented with foil.

Cube the point section of the brisket after resting for burnt ends.

Toss the cubes in barbecue sauce and return them to the smoker for an additional 1-2 hours until caramelized.

Cooking Techniques

Equipment Needed

Spice Level: