How to Make Smoked Brisket Burnt Ends

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 be lower in sugar and preservatives.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

Set up the Drum smoker by removing the cooking grate and heat deflector.

Fill the charcoal basket with 2-3 kg of briquettes and bury a fire lighter in it.

Light the briquettes and wait for them to catch light, which takes about 10-15 minutes.

Trim the brisket by removing excess fat and silver skin, keeping the trimmings for rendering down or burger mince.

Season the brisket with a light coat of yellow mustard to help the rub stick, then apply a generous amount of beef bounce rub, patting it in.

Once the smoker is at 275°F (135°C), add cherry chunks for smoke flavor.

Place the brisket on the smoker and let it smoke unwrapped for 2-3 hours until a nice bark develops.

Check the internal temperature after 3 hours; it should be around 185°F (85°C).

Wrap the brisket in three layers of foil, pouring the rendered fat over it before sealing tightly.

Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 205°F (96°C).

Let the brisket rest for 15-20 minutes after removing it from the smoker to stop the cooking process.

Cube the brisket into bite-sized pieces after resting.

Cooking Techniques

Equipment Needed

Spice Level: