Good food... Good times

Brisket Burnt Ends

Ingredients 

• The Point Cut (Deckle) of a beef brisket

• American Mustard
• Fat Daniel's Dixie Dust All Purpose Seasoning
• Fat Daniel's BBQ Spice Rub
• A splash of Dr Pepper
• Your favourite BBQ sauce
• Brown sugar

Method

• Brush one side of the meat with a thin coat of mustard to act as a binder for the rub
• Season generously with Dixie Dust
• Apply a liberal amount of BBQ spice
• Repeat on the other side
• Put on the smoker (or charcoal grill set up for indirect cooking with some wood chunks added for smoke) and cook for four hours at 120degC (250degF) to develop a good bark
• Spray during cooking with apple juice and / or bourbon to keep the meat moist 
• Take off the grill and wrap in foil, adding a slug of Dr Pepper into the package
•  Put back on the bbq and cook until the internal temperature reaches 98degC (210degF) - this could take anywhere from 5-10 hours
• Cut into one-inch cubes
• Lay in a single layer in an ovenproof dish(es)
• Toss in BBQ sauce until each cube is thoroughly coated
• Sprinkle with a little more BBQ spice and some brown sugar
• Put them back on the grill for 60-90 minutes until they have crisped up and caramelised
• Tuck in!

Video

Don't forget to subscribe to our YouTube Channel to make sure you don't miss out on any new content.