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Burnt Ends

Burnt Ends

Cook Time

1440 min

Cooking Method

Smoking

Cuisine

Barbecue

Difficulty

Moderat

Prep Time

15 min

Servings

10 – 12

Burnt Ends

Ingredients

1 cup Apple Cider Vinegar
1 jar Barbecue Sauce
1/2 (any brand) Beer, Can
Louisiana Grills Beef and Brisket Rub
10 - 12 Pound Whole Beef Brisket
2 Tablespoons Worcestershire Sauce

Cooking Instructions

So you’ve decided to take the plunge and spend the time and effort to smoke the perfect brisket. Those juicy, melt in your mouth tender slices of beef you had at your favorite BBQ restaurant were the closest thing you had to heaven on a plate and you want to try to make one for yourself to impress your friends and family and be the BBQ king of the neighborhood.

If you’re going to climb the Mount Everest of BBQ , don’t forget the delicious brisket burnt ends. This recipe will not only show you how to make a tender and juicy brisket, but it goes the extra mile to lay out how to finish your claim to the BBQ throne and make the perfect meaty appetizer for your BBQ loving companions.

Note: It is recommended to use Competition Hardwood Pellets with this recipe.

This recipe uses the Louisiana Grills Beef and Brisket Rub

  1. Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket. Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard. Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. Flip the brisket over and trim the fat cap to ¼ inch thick.
  2. Generously season the trimmed brisket on all sides with the LG Beef and Brisket Seasoning.
  3. In a bowl, mix together the beer (for a gluten free brisket, be sure to use GF beer), apple cider vinegar and Worcestershire sauce to make mop sauce.
  4. Preheat your Louisiana Pellet Grill to 225°F. Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165°F, about 8 hours. Baste the brisket with the mop sauce every 2 hours to keep it moist. Once the brisket reaches 165°F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leak proof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket reaches 202°F.
  5. Remove from the smoker, place in an insulated cooler, and allow to rest for 3 hours. Once the brisket has finished resting, heat your grill to 275°F. Unwrap the brisket and cut the flat from the point. Re wrap the flat and save for another recipe. Cut the point into chunks, coat in barbecue sauce, and sprinkle with Beef and Brisket seasoning.
  6. Smoke the burnt ends for 1 hour, or until deeply burnished and glazed. Serve and enjoy!

Tip

For great bark, trim the fat on the brisket until it is ¼ inch thick.

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