Smoked Brisket with Burnt Ends Recipe | Classic Texas BBQ Combo

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.

Start with a whole Packer brisket, which includes both the flat and point muscles.

Trim the brisket by removing excess fat, leaving about a quarter inch on the flat for flavor.

Focus on the point muscle first, trimming down the fat to about a quarter inch while keeping some for texture.

Remove any gray meat from the surface to expose the muscles underneath.

Trim the fat layer between the flat and point muscles to help with rendering during cooking.

Flip the brisket over and trim away any hard fat on the opposite side that won't render down during smoking.

Clean up any excess fat on the bottom of the brisket without over-trimming.

Prepare an injection mixture with 1.5 cups of unsalted beef stock, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of smoky red chili hot sauce.

Inject the mixture into the leaner flat muscle, working in a grid pattern to ensure even coverage.

Apply a base layer of the finer Cattlemen's grill California tri-tip rub all over the brisket.

Let the rub tack up for a few minutes before applying a coarser layer of the Plowboys bovine bowl rub for added texture.

Allow the rub to soak into the brisket before moving on to the next step.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens