Kansas City Brisket Burnt Ends Recipe
Trim all excess fat from the outside of the point. Butterfly the thick end of the point to make all the meat about the same thickness. Rub the surface of the meat with a thin layer of Big Rick’s Jalapeño Honey Mustard. Season first with the Plowboys BBQ Bovine Bold, then the Cattleman’s Grill Smoky Chipotle.
Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF. Fill an A-MAZE-N Tube Smoker with cherry and pecan pellets. Place on the main cooking grate on the left side of the grill. Light the ends of the tube with a torch. Let the flame burn out.
Transfer the meat to the second shelf of the smoker. Smoke until you reach your desired color. You’re looking for a dark mahogany color. This can take 3.5- 4.5 hours. The internal temperature of the meat may range from 150ºF-170ºF. These are rough guidelines. This part of the cook is about achieving a desired color.
Remove the meat from the cooker and place on top of a sheet of heavy-duty foil. Pour about two tablespoons Flavolcano Smoky Red Chile Sauce and a quarter cup of beef stock over the meat. Wrap tightly with the foil. Return to the cooker.
Continue cooking until the meat offers little resistance when probed with an instant read thermometer. It should be like probing room temperature butter. You are cooking to a feel, not a temperature, but most of the time the temperature is between 200ºF-210ºF when the meat is finished. It will likely be a 1-2 hours after wrapping. At this point you’ll want to rest the meat, wrapped in foil for 30 minutes.
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Dice the point into 1” cubes. Place the cubes on a sheet pan. Toss the cubes in just enough Smoke on Wheels KC Bootleg BBQ Sauce to coat the surface of the cubed brisket and spread out on the sheet pan. Place the pan back on the cooker for 20-30 minutes to allow the sauce to set up.