Smoked Brisket & Burnt Ends
Author
All Things Barbeque
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for everyone’s favorite big barbecue meat. Follow along as we walk you through everything you need to know to prepare some killer Smoked Brisket & Burnt Ends!
Ingredients
- 1 whole packer Creekstone Farms Prime brisket
- Plowboys BBQ Bovine Bold BBQ Rub
- Cattleman’s Grill Trail Dust All Purpose Seasoning
- Smoke on Wheels Kansas City Bootleg Barbecue Sauce
- For the injection:
- 1 cup beef stock
- 1 tbsp Plowboys BBQ Bovine Bold BBQ Rub
- 1 tbsp Smoke on Wheels KC Bootleg BBQ Sauce
- 1 tbsp Flavolcano Smoky Red Pepper Hot Sauce
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF.
Trim the fat from the top of the point. Separate the point and flat. Remove all excess fat from the outside of the point. Butterfly the thick part of the point to make all the meat about the same thickness. Leave 1/4” fat cap on the flat.
Combine the beef stock, Plowboys BBQ Bovine Bold BBQ Rub, Smoke on Wheels KC Bootleg BBQ Sauce and Flavolcano Smoky Red Pepper Hot Sauce for the injection in an injection/marinade shaker. Shake well to combine. Pour 1/2 cup of the injection liquid into a separate container and reserve for later.
Load the injection into your pistol grip injector. Inject the brisket flat with the liquid, working in a grid pattern, inserting the needle about every 2”. Wipe off excess liquid and season all surfaces with Plowboys BBQ Bovine Bold and Cattleman’s Grill Trail Dust All Purpose Seasoning.
You do not need to inject the point meat, but you will want to use some of the injection liquid as a binder. Pour a little of the liquid on point and rub all over the surface. Season all surfaces with Plowboys BBQ Bovine Bold and Cattleman’s Grill Trail Dust All Purpose Seasoning.
Place the point and flat on the second shelf of the smoker, fat cap down for the flat. Cook until a bark is formed on the surface and the brisket is dark mahogany red/brown in color, about 6 hours (150ºF-170ºF internal temperature).
Remove the point and flat muscles from the grill. Place each one on two sheets of foil. Pour one quarter cup of the reserved injection liquid over each piece of meat. Double wrap each muscle in the foil. Return to the grill.
Continue cooking until the internal temperature passes 205ºF and the meat offers little resistance when probed with an instant read thermometer (about 2 hours more). Remove each piece of meat.
Rest the brisket flat in the foil for at least 30 minutes. To rest the flat for longer than 1 hour, wrap the foil wrapped brisket in a large towel and place in a cooler.
- Rest the point meat for 30 minutes. Slice into 1” cubes. Pour enough Smoke on Wheels Kansas City Bootleg Barbecue Sauce over the cubed meat to lightly coat each cube. Toss to coat, also incorporating any juices collected in the foil wrap. Place the cubed, sauced burnt ends on a sheet of foil (or foil pan) and return to the grill. Cook until the sauce is tacky on the surface, about 30 minutes.
Slice the smoked brisket flat across the grain into pencil thick slices.
- Serve the Smoked Brisket & Burnt Ends warm with Smoke on Wheels Kansas City Bootleg Barbecue Sauce on the side.