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Barbecued Brisket And Burnt Ends

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  Beef broth/Low sodium consomme 2 Cup (32 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), smashed
  Grated onion 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Kosher salt 1 Teaspoon
  Freshly ground pepper 1 Teaspoon
For slather
  Dijon mustard 1⁄4 Cup (4 tbs)
  Pickle juice 2 Tablespoon (From A Jar Of Dill Pickles)
  Dark brown sugar 1 Tablespoon
  Worcestershire sauce 1⁄2 Tablespoon
  Hot sauce 3⁄4 Teaspoon
For rub
  Granulated sugar 2 Tablespoon
  Light brown sugar 2 Tablespoon
  Smoked sweet paprika 2 Tablespoon
  Garlic salt 2 Tablespoon
  Onion salt 1 1⁄2 Teaspoon
  Chile powder 1 1⁄2 Teaspoon (Pure)
  Freshly ground black pepper 1 1⁄2 Teaspoon
  Celery seeds 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Dried oregano 1⁄8 Teaspoon
  Beef brisket 9 Pound, fat trimmed to 1/4 inch (1 Whole)
  Barbecue sauce 1⁄2 Cup (8 tbs) (Kansas City Style, For Serving)

1. Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot. close the vents; too cold, open them).
2. make the mop: Combine all the ingredients in a saucepan and bring to a boil. Reduce the heat; simmer for 10 minutes. Strain, cool and transfer to a spray bottle.
3. make the slather and rub: Mix the slather ingredients in a bowl. In another bowl, stir together the rub ingredients.
4. Coat the brisket with the slather, then sprinkle with the rub.
5. When the coals are hot, push them to one side of the grill and set a drip pan half-filled with water on the other side. Using tongs, transfer 4 of the hot coals to the chimney to light another 25 briquettes. Set the brisket on the grill over the drip pan, fat side up, with the widest end facing the coals. Cover and cook for about 5 hours, maintaining a steady temperature inside the grill of 250° to 275° (add more lit coals, 25 at a time, every hour or so, as needed). Spray with the mop every hour.
6. After 5 hours, carefully flip the brisket and rotate it 180° so the opposite end is facing the coals. Cover, then cook for 2 hours, spraying every hour with the mop and adding more hot coals as necessary.
7. Flip the brisket and rotate it 90° Spray with the mop, cover and cook for 1 1/2 hours. Flip the brisket a final time and rotate it 180° Spray with the mop, cover and cook for about 1 hour longer, or until an instant-read thermometer inserted into the thickest part registers 185°
8. To make the burnt ends, transfer the brisket to a board and cut off the point, slicing through the layer of fat that separates it from the brisket. Return the point to the grill. Spray it with the mop, cover and cook for 1 hour, or until the meat is almost black on the outside. Transfer the point to the board and let rest for 15 minutes. Slice into cubes and serve, or save for making Grandma Kirk's Baked Beans Thinly slice the brisket against the grain.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 404 Calories from Fat 262

% Daily Value*

Total Fat 29 g44.8%

Saturated Fat 11.4 g57.2%

Trans Fat 0 g

Cholesterol 102.8 mg34.3%

Sodium 685.3 mg28.6%

Total Carbohydrates 5 g1.7%

Dietary Fiber 0.37 g1.5%

Sugars 3.7 g

Protein 28 g56.7%

Vitamin A 2.9% Vitamin C 1.9%

Calcium 2.1% Iron 16.7%

*Based on a 2000 Calorie diet

Barbecued Brisket And Burnt Ends Recipe