Kansas City Burnt End Brisket
Nice brisket
Servings Prep Time
10people 30minutes
Cook Time
600minutes
Servings Prep Time
10people 30minutes
Cook Time
600minutes
Ingredients
Instructions
  1. Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve leftover rub.
  2. Stabilize the temperature of the smoker at 220°F. Smoke the meat for about 1 hour per pound. Use a mild wood such as hockory or cherry for the smoke flavor. Monitor the internal temperature. When the brisket reaches 170°F to 185°F in the flat part of the brisket, remove from the smoker.
  3. Separate the point of the meat from the flat. At this time you can slice the flat part of the brisket and eat. Trim the visible fat from the brisket point and coat it with the leftover rub.
  4. Return the point to the smoker and continue cooking until the temperature reaches 200°F. Remove brisket from smoker to cutting board and let sit for 20 minutes. Cut into chucks and serve with favorite sauce.