Brisket Burnt Ends | Smoked Beef Brisket and Burnt Ends on Ole Hickory

brisket

💰Cheaper: chuck roast

Chuck roast is less expensive but may have a different texture.

barbecue sauce

🥗Healthier: sugar-free barbecue sauce

💰Cheaper: ketchup + vinegar

Sugar-free options reduce calories while maintaining flavor.

smoke wood chips

💰Cheaper: hickory wood chunks

Hickory is often cheaper and provides a similar smoky flavor.

pepper jack cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar is widely available and often less expensive.

Trim the brisket, removing excess fat and separating the flat from the point.

Cut a line beside the thick vein of fat to separate the flat and point.

Remove connective tissue from the point and trim the fat to expose the meat.

Trim the flat to a quarter-inch of fat on the bottom and a little off the top for even slicing.

Season the point with a generous amount of salt and pepper, and optionally AP rub.

Season the flat with salt, pepper, and barbecue rub on both sides.

Let the brisket sit on the cutting board to let the rubs work into the meat.

Prepare the smoker (Old Hickory) with a chimney full of charcoal and starter cubes, heating it to about 250°F.

Add the brisket point and flat to the smoker, ensuring they are placed correctly for even cooking.

Add chunks of pecan wood to the firebox for smoke flavor.

Cook the brisket for about four hours until it reaches a mahogany color with good bark.

Remove the point from the smoker and place it in a half pan, adding a little beef broth to the bottom.

Cover the pan with foil and return it to the smoker.

Wrap the flat in butcher paper, bark side down, and insert a probe to monitor temperature.

Return the wrapped flat to the smoker and maintain a steady temperature of 250°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens