Q39-Brisket Burnt Ends

Ingredients

Instructions

1. 1

   Remove brisket by cutting on the fatty side of the package

2. 2

   Remove fat cap from the point, trim the flat to 1/4 inch

3. 3

   Season with 3/4 to 1 cup of Q39 seasoning, or salt & pepper

4. 4

   Use hickory wood to heat the pit to 225 to 235 degrees Fahrenheit

5. 5

   Place the brisket in the smoker fat cap UP

6. 6

   Place the brisket to an internal temperature of 165 degrees Fahrenheit which should take about 5 hours

7. 7

   Remove the brisket and wrap with 2 sheets of aluminum foil

8. 8

   Put back in the smoker for 1 to 1.5 ours or until 198 to 202 degrees Fahrenheit

9. 9

   Remove brisket from the foil, coat both sides with Q39 sauce and rub

10. 10

    Put back in the smoker for another 5 to 10 minutes. Remove from smoker and let rest for 45 minutes.

11. 11

    Once cooled, separate brisket flat from point. Trim fat from the sliced point, season where the fat was trimmed.

12. 12

    Sear the fatty side of the point on an oak fire grill. Flip the point with the bark side down over a lower heat.