Jump to Recipe BBQ brisket burnt ends are made by slow smoking the point of a brisket, cutting it into cubes, and braising it in BBQ sauce. They taste like perfectly bite-sized pieces of meat candy and they are one of the glorious benefits of owning a smoker! This recipe also includes optional sauce upgrades so you can make your brisket burnt ends extra tasty! Smoked BBQ Brisket Burnt Ends It’s turning out to be another beautiful summer and a wonderful time to pull out your smoker for some brisket burnt ends! By the time this delightful dish cooks for 5 hours, all your neighbors are going to be drawn to your yard expecting a party. Dry rub, mustard, and BBQ sauce seep into the meat as it cooks. To amp things up, toss cooked pieces with some extra BBQ sauce with butter, brown sugar, Liquid Smoke, or Worcestershire sauce for a melt-in-your-mouth meal you’ll be talking about for a long time. Leftovers are great, too! Brisket burnt ends are the most delicious smoky, sweet, and sticky BBQ treat you can make! Caption: Brisket burnt ends are the most delicious smoky, sweet, and sticky BBQ treat you can make!

Jump to:Smoked BBQ Brisket Burnt Ends 🌎 Origin 🥘 Ingredients 🔪 How To Make Brisket Burnt Ends 💭 Angela’s Tips & Recipe Notes Can You Make Brisket Burnt Ends With The Flat? Can You Overcook Brisket Burnt Ends? 🥩 More Smoker Recipes! 📋 Recipe 💬 Comments

🌎 Origin Burnt ends come from Kansas City. The creator, Arthur Bryant, came up with the idea to prevent food waste at the self-named barbeque restaurant he ran from 1946-1982. There were lots of leftover pieces from the cooked brisket that many restaurant purveyors threw out. Arthur decided to cut them up and hand them out as snacks to people waiting in line. After a national food writer wrote a glowing review, burnt ends went from being a local handout to a national trend. And the rest is history. 🥘 Ingredients For as flavorful as this is, there are surprisingly few ingredients. The secret is in getting–or making–the best brisket dry rub you can. A good BBQ sauce doesn’t hurt either. Beef Brisket - A 10 pound beef brisket.Apple Cider Vinegar - ½ cup.Water - ½ cup  cup.Mustard - ½ cup.Brisket Dry Rub - 2 cups. Use 1 whole batch of my brisket dry rub per each 10 pounds of brisket, or use your favorite dry rub.BBQ Sauce - 1 cup of your favorite brand (*see note).   Optional Sauce Upgrades Melted Butter (optional) - 1 tablespoon.Brown Sugar (optional) - 1 tablespoon.Liquid Smoke (optional) - 1 teaspoon.Worcestershire Sauce (optional) - 1 dash. Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 How To Make Brisket Burnt Ends Despite the long cooking time, the prep work is deceptively quick and easy. Pull out your smoker, a chef’s knife and cutting board, a disposable pan, and silicone kitchen tongs to get started. It’s about to smell amazing! The Brisket Flat Prep. To begin, trim and square a 10 pound beef brisket (*see note). Preheat your smoker to 300°F (150°C) and add a combination of ½ a cup of apple cider vinegar and ½ a cup of water in a food-grade spritz bottle.Season. Rub ½ a cup of mustard on all sides of your trimmed brisket, then season liberally with 2 cups of brisket rub.Smoke. After your smoker has preheated, place the prepared brisket fat-side-down directly on the smoker grate. Cook for 1 ½ hours without disturbing it.Spritz. After 1 ½ hours, spray your brisket with the apple cider vinegar mixture 8-10 times all over. Close the smoker but come back to spray it with apple cider vinegar every 30 minutes for another 1 ½ hours, or until the internal temperature reaches 204°F (95°C).Cut. Move your brisket to a large cutting board and separate the point from the flat (*see note). Reserve the brisket point to make burnt ends and loosely tent a piece of foil over the flat and let it rest 15 minutes before serving. Making Brisket Burnt Ends Toss. Meanwhile, cut the point into 1" cubes and place them in a disposable pan. Toss with1 cup of your preferred BBQ sauce. *If using any of the optional sauce upgrades (1 tablespoon of melted butter, 1 tablespoon of brown sugar, 1 teaspoon of Liquid Smoke, or 1 dash of Worcestershire sauce), mix them with the BBQ sauce before tossing.Smoke some more. Return the pan with the burnt ends to your smoker and reduce the smoker temperature to 225°F (105°C). Smoke for 1-2 hours, or until the sauce is thickened and sticky, and the burnt ends are tender.Rest and serve. Rest for 10-15 minutes before serving. Serve solo or on onion rolls for easy-to-eat sandwiches. If you’re having a cookout, whip up some southern coleslaw and Hawaiian macaroni salad to fill out your table, or try adding them to baked beans for an extra hearty side! Enjoy!

💭 Angela’s Tips & Recipe Notes The ‘flat’ of the brisket is the portion that is meatier, leaner, and of course, flatter. The ‘point’ is the knobby side that is thicker but less uniform in shape with more fat or marbling. For a more detailed explanation of how to trim your brisket, take a look at our Smoked Traeger Brisket post.I did not brine my brisket this go around, however, many people prefer to brine it overnight in a sugar and salt solution and that is just fine.Always rest a brisket. It’s what keeps the meat tender and juicy! Brisket needs resting time to re-absorb all of the juices it lost after cooking.Storing: Keep leftover brisket and burnt ends in an airtight container and refrigerate them for up to 3-4 days. Reheating: Reheat either in the oven at 325° F for 15-20 minutes or until heated through. To re-crisp burnt ends, pop them under the broiler at the very end of the reheat time. Can You Make Brisket Burnt Ends With The Flat? In short, yes. It’s a bit different, though. Brisket flat is less fatty than points, so it runs the risk of drying out. The key to using the flat for burnt ends is to make sure it retains its moisture. To do this, wrap it in foil or add extra BBQ sauce throughout the cooking. Can You Overcook Brisket Burnt Ends? It’s difficult to overcook them because, by definition, burnt ends are the overcooked extra parts of the brisket. With that said, you can’t leave your burnt ends in to cook forever. It will absolutely dry out eventually, so just use your best judgment. If you forget to set a timer or leave them in for longer than you planned, it’s likely to be 100% OK. 🥩 More Smoker Recipes! Smoked Tomahawk Steak Smoked AsparagusHamburgersSmoked Prime RibSmoked Baked PotatoesCorn on the Cob

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 6 reviews

Brisket Burnt Ends

BBQ brisket burnt ends are made by slow smoking the point of a brisket, cutting it into cubes, and braising it in BBQ sauce. They taste like perfectly bite-sized pieces of meat candy and they are one of the glorious benefits of owning a smoker! This recipe also includes optional sauce upgrades so you can make your brisket burnt ends extra tasty!

Author | Angela

Servings: 10 servings Calories: 468kcal Prep 15 minutes Cooking 5 hours Total Time 5 hours 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 10 lb beef brisket▢ ½ cup apple cider vinegar▢ ½ cup water▢ ½ cup mustard▢ 2 cups brisket dry rub (1 whole batch per each 10 pounds of brisket, or use your favorite dry rub)▢ 1 cup BBQ sauce (your favorite brand -*see note)Optional Sauce Upgrades▢ 1 tablespoon melted butter (optional)▢ 1 tablespoon brown sugar (optional)▢ 1 teaspoon Liquid Smoke (optional)▢ 1 dash Worcestershire sauce (optional)

InstructionsThe Brisket FlatTo begin, trim and square your brisket (*see note). Preheat your smoker to 300°F (150°C) and make a solution of 50% apple cider vinegar and 50% water in a food-grade spritz bottle. 10 lb beef brisket, ½ cup apple cider vinegar, ½ cup waterRub the mustard on all sides of your trimmed brisket, then season liberally with the brisket rub.½ cup mustard, 2 cups brisket dry rubAfter your smoker has preheated, place the prepared brisket fat-side-down on the smoker grate. Cook for 1 ½ hours without opening your smoker.After 1 ½ hours, spray your brisket with the apple cider vinegar mixture 8-10 times all over. Continue to spray with apple cider vinegar every 30 minutes for another 1 ½ hours, or until the internal temperature reaches 204°F (95°C).Transfer the cooked brisket to a large cutting board and separate the point from the flat (*see note). Reserve the brisket point to make burnt ends and loosely tent a piece of foil over the flat and let it rest for 15 minutes before serving.Making Brisket Burnt EndsAs the other half of your brisket is resting, cut the point into 1" cubes and place them in a disposable pan. Toss with your preferred BBQ sauce. *If using any of the optional sauce upgrades, mix them with the BBQ sauce before tossing.1 cup BBQ sauce, 1 tablespoon melted butter, 1 tablespoon brown sugar, 1 teaspoon Liquid Smoke, 1 dash Worcestershire sauceReturn the pan to your smoker and reduce the smoker temperature to 225°F (105°C). Smoke for 1-2 hours, or until the sauce is thickened and sticky, and the burnt ends are tender. Rest for 10-15 minutes before serving. Equipment You May NeedSmoker (Traeger, pellet, wood, charcoal, or an electric smoker)Chef’s KnifeSilicone Kitchen Tongs Notes The ‘flat’ of the brisket is the portion that is meatier, leaner, and of course, flatter. The ‘point’ is the knobby side that is thicker but less uniform in shape with more fat or marbling.  For a more detailed explanation of how to trim your brisket, take a look at our Smoked Traeger Brisket post. I did not brine my brisket this go around, however, many people prefer to brine it overnight in a sugar and salt solution and that is just fine. Always rest a brisket. It’s what keeps the meat tender and juicy! Brisket needs resting time to re-absorb all of the juices it lost after cooking.

NutritionCalories: 468kcal (23%) | Carbohydrates: 23g (8%) | Protein: 49g (98%) | Fat: 20g (31%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 144mg (48%) | Sodium: 627mg (27%) | Potassium: 941mg (27%) | Fiber: 2g (8%) | Sugar: 11g (12%) | Vitamin A: 476IU (10%) | Vitamin C: 2mg (2%) | Calcium: 171mg (17%) | Iron: 10mg (56%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! beef brisket, Brisket Burnt Ends, Traeger Smoked Brisket Course Beef Dishes, Main Dish, Smoked MeatsCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

BBQ brisket burnt ends are made by slow smoking the point of a brisket, cutting it into cubes, and braising it in BBQ sauce. They taste like perfectly bite-sized pieces of meat candy and they are one of the glorious benefits of owning a smoker! This recipe also includes optional sauce upgrades so you can make your brisket burnt ends extra tasty!

Smoked BBQ Brisket Burnt Ends

It’s turning out to be another beautiful summer and a wonderful time to pull out your smoker for some brisket burnt ends! By the time this delightful dish cooks for 5 hours, all your neighbors are going to be drawn to your yard expecting a party.

Dry rub, mustard, and BBQ sauce seep into the meat as it cooks. To amp things up, toss cooked pieces with some extra BBQ sauce with butter, brown sugar, Liquid Smoke, or Worcestershire sauce for a melt-in-your-mouth meal you’ll be talking about for a long time. Leftovers are great, too!

Caption: Brisket burnt ends are the most delicious smoky, sweet, and sticky BBQ treat you can make!

🌎 Origin

Burnt ends come from Kansas City. The creator, Arthur Bryant, came up with the idea to prevent food waste at the self-named barbeque restaurant he ran from 1946-1982.

There were lots of leftover pieces from the cooked brisket that many restaurant purveyors threw out. Arthur decided to cut them up and hand them out as snacks to people waiting in line.

After a national food writer wrote a glowing review, burnt ends went from being a local handout to a national trend. And the rest is history.

🥘 Ingredients

For as flavorful as this is, there are surprisingly few ingredients. The secret is in getting–or making–the best brisket dry rub you can. A good BBQ sauce doesn’t hurt either.

  • Beef Brisket - A 10 pound beef brisket.Apple Cider Vinegar - ½ cup.Water - ½ cup  cup.Mustard - ½ cup.Brisket Dry Rub - 2 cups. Use 1 whole batch of my brisket dry rub per each 10 pounds of brisket, or use your favorite dry rub.BBQ Sauce - 1 cup of your favorite brand (*see note).

Optional Sauce Upgrades

  • Melted Butter (optional) - 1 tablespoon.Brown Sugar (optional) - 1 tablespoon.Liquid Smoke (optional) - 1 teaspoon.Worcestershire Sauce (optional) - 1 dash.

Be sure to see the recipe card below for ingredients, amounts & instructions!

🔪 How To Make Brisket Burnt Ends

Despite the long cooking time, the prep work is deceptively quick and easy. Pull out your smoker, a chef’s knife and cutting board, a disposable pan, and silicone kitchen tongs to get started. It’s about to smell amazing!

The Brisket Flat

  • Prep. To begin, trim and square a 10 pound beef brisket (*see note). Preheat your smoker to 300°F (150°C) and add a combination of ½ a cup of apple cider vinegar and ½ a cup of water in a food-grade spritz bottle.Season. Rub ½ a cup of mustard on all sides of your trimmed brisket, then season liberally with 2 cups of brisket rub.Smoke. After your smoker has preheated, place the prepared brisket fat-side-down directly on the smoker grate. Cook for 1 ½ hours without disturbing it.Spritz. After 1 ½ hours, spray your brisket with the apple cider vinegar mixture 8-10 times all over. Close the smoker but come back to spray it with apple cider vinegar every 30 minutes for another 1 ½ hours, or until the internal temperature reaches 204°F (95°C).Cut. Move your brisket to a large cutting board and separate the point from the flat (*see note). Reserve the brisket point to make burnt ends and loosely tent a piece of foil over the flat and let it rest 15 minutes before serving.

Making Brisket Burnt Ends

  • Toss. Meanwhile, cut the point into 1" cubes and place them in a disposable pan. Toss with1 cup of your preferred BBQ sauce. *If using any of the optional sauce upgrades (1 tablespoon of melted butter, 1 tablespoon of brown sugar, 1 teaspoon of Liquid Smoke, or 1 dash of Worcestershire sauce), mix them with the BBQ sauce before tossing.Smoke some more. Return the pan with the burnt ends to your smoker and reduce the smoker temperature to 225°F (105°C). Smoke for 1-2 hours, or until the sauce is thickened and sticky, and the burnt ends are tender.Rest and serve. Rest for 10-15 minutes before serving.

Serve solo or on onion rolls for easy-to-eat sandwiches. If you’re having a cookout, whip up some southern coleslaw and Hawaiian macaroni salad to fill out your table, or try adding them to baked beans for an extra hearty side! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • The ‘flat’ of the brisket is the portion that is meatier, leaner, and of course, flatter. The ‘point’ is the knobby side that is thicker but less uniform in shape with more fat or marbling. For a more detailed explanation of how to trim your brisket, take a look at our Smoked Traeger Brisket post.I did not brine my brisket this go around, however, many people prefer to brine it overnight in a sugar and salt solution and that is just fine.Always rest a brisket. It’s what keeps the meat tender and juicy! Brisket needs resting time to re-absorb all of the juices it lost after cooking.Storing: Keep leftover brisket and burnt ends in an airtight container and refrigerate them for up to 3-4 days. Reheating: Reheat either in the oven at 325° F for 15-20 minutes or until heated through. To re-crisp burnt ends, pop them under the broiler at the very end of the reheat time.

Can You Make Brisket Burnt Ends With The Flat?

In short, yes. It’s a bit different, though. Brisket flat is less fatty than points, so it runs the risk of drying out.

The key to using the flat for burnt ends is to make sure it retains its moisture. To do this, wrap it in foil or add extra BBQ sauce throughout the cooking.

Can You Overcook Brisket Burnt Ends?

It’s difficult to overcook them because, by definition, burnt ends are the overcooked extra parts of the brisket. With that said, you can’t leave your burnt ends in to cook forever.

It will absolutely dry out eventually, so just use your best judgment. If you forget to set a timer or leave them in for longer than you planned, it’s likely to be 100% OK.

🥩 More Smoker Recipes!

  • Smoked Tomahawk Steak Smoked AsparagusHamburgersSmoked Prime RibSmoked Baked PotatoesCorn on the Cob

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 6 reviews

Brisket Burnt Ends

BBQ brisket burnt ends are made by slow smoking the point of a brisket, cutting it into cubes, and braising it in BBQ sauce. They taste like perfectly bite-sized pieces of meat candy and they are one of the glorious benefits of owning a smoker! This recipe also includes optional sauce upgrades so you can make your brisket burnt ends extra tasty!

Author | Angela

Servings: 10 servings Calories: 468kcal Prep 15 minutes Cooking 5 hours Total Time 5 hours 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 10 lb beef brisket▢ ½ cup apple cider vinegar▢ ½ cup water▢ ½ cup mustard▢ 2 cups brisket dry rub (1 whole batch per each 10 pounds of brisket, or use your favorite dry rub)▢ 1 cup BBQ sauce (your favorite brand -*see note)Optional Sauce Upgrades▢ 1 tablespoon melted butter (optional)▢ 1 tablespoon brown sugar (optional)▢ 1 teaspoon Liquid Smoke (optional)▢ 1 dash Worcestershire sauce (optional)

InstructionsThe Brisket FlatTo begin, trim and square your brisket (*see note). Preheat your smoker to 300°F (150°C) and make a solution of 50% apple cider vinegar and 50% water in a food-grade spritz bottle. 10 lb beef brisket, ½ cup apple cider vinegar, ½ cup waterRub the mustard on all sides of your trimmed brisket, then season liberally with the brisket rub.½ cup mustard, 2 cups brisket dry rubAfter your smoker has preheated, place the prepared brisket fat-side-down on the smoker grate. Cook for 1 ½ hours without opening your smoker.After 1 ½ hours, spray your brisket with the apple cider vinegar mixture 8-10 times all over. Continue to spray with apple cider vinegar every 30 minutes for another 1 ½ hours, or until the internal temperature reaches 204°F (95°C).Transfer the cooked brisket to a large cutting board and separate the point from the flat (*see note). Reserve the brisket point to make burnt ends and loosely tent a piece of foil over the flat and let it rest for 15 minutes before serving.Making Brisket Burnt EndsAs the other half of your brisket is resting, cut the point into 1" cubes and place them in a disposable pan. Toss with your preferred BBQ sauce. *If using any of the optional sauce upgrades, mix them with the BBQ sauce before tossing.1 cup BBQ sauce, 1 tablespoon melted butter, 1 tablespoon brown sugar, 1 teaspoon Liquid Smoke, 1 dash Worcestershire sauceReturn the pan to your smoker and reduce the smoker temperature to 225°F (105°C). Smoke for 1-2 hours, or until the sauce is thickened and sticky, and the burnt ends are tender. Rest for 10-15 minutes before serving. Equipment You May NeedSmoker (Traeger, pellet, wood, charcoal, or an electric smoker)Chef’s KnifeSilicone Kitchen Tongs Notes The ‘flat’ of the brisket is the portion that is meatier, leaner, and of course, flatter. The ‘point’ is the knobby side that is thicker but less uniform in shape with more fat or marbling.  For a more detailed explanation of how to trim your brisket, take a look at our Smoked Traeger Brisket post. I did not brine my brisket this go around, however, many people prefer to brine it overnight in a sugar and salt solution and that is just fine. Always rest a brisket. It’s what keeps the meat tender and juicy! Brisket needs resting time to re-absorb all of the juices it lost after cooking.

NutritionCalories: 468kcal (23%) | Carbohydrates: 23g (8%) | Protein: 49g (98%) | Fat: 20g (31%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 144mg (48%) | Sodium: 627mg (27%) | Potassium: 941mg (27%) | Fiber: 2g (8%) | Sugar: 11g (12%) | Vitamin A: 476IU (10%) | Vitamin C: 2mg (2%) | Calcium: 171mg (17%) | Iron: 10mg (56%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! beef brisket, Brisket Burnt Ends, Traeger Smoked Brisket Course Beef Dishes, Main Dish, Smoked MeatsCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 6 reviews

Brisket Burnt Ends

Author | Angela

Servings: 10 servings

Calories: 468kcal

Prep 15 minutes

Cooking 5 hours

Total Time 5 hours 15 minutes

Ingredients US CustomaryMetric1x2x3x▢ 10 lb beef brisket▢ ½ cup apple cider vinegar▢ ½ cup water▢ ½ cup mustard▢ 2 cups brisket dry rub (1 whole batch per each 10 pounds of brisket, or use your favorite dry rub)▢ 1 cup BBQ sauce (your favorite brand -*see note)Optional Sauce Upgrades▢ 1 tablespoon melted butter (optional)▢ 1 tablespoon brown sugar (optional)▢ 1 teaspoon Liquid Smoke (optional)▢ 1 dash Worcestershire sauce (optional)

InstructionsThe Brisket FlatTo begin, trim and square your brisket (*see note). Preheat your smoker to 300°F (150°C) and make a solution of 50% apple cider vinegar and 50% water in a food-grade spritz bottle. 10 lb beef brisket, ½ cup apple cider vinegar, ½ cup waterRub the mustard on all sides of your trimmed brisket, then season liberally with the brisket rub.½ cup mustard, 2 cups brisket dry rubAfter your smoker has preheated, place the prepared brisket fat-side-down on the smoker grate. Cook for 1 ½ hours without opening your smoker.After 1 ½ hours, spray your brisket with the apple cider vinegar mixture 8-10 times all over. Continue to spray with apple cider vinegar every 30 minutes for another 1 ½ hours, or until the internal temperature reaches 204°F (95°C).Transfer the cooked brisket to a large cutting board and separate the point from the flat (*see note). Reserve the brisket point to make burnt ends and loosely tent a piece of foil over the flat and let it rest for 15 minutes before serving.Making Brisket Burnt EndsAs the other half of your brisket is resting, cut the point into 1" cubes and place them in a disposable pan. Toss with your preferred BBQ sauce. *If using any of the optional sauce upgrades, mix them with the BBQ sauce before tossing.1 cup BBQ sauce, 1 tablespoon melted butter, 1 tablespoon brown sugar, 1 teaspoon Liquid Smoke, 1 dash Worcestershire sauceReturn the pan to your smoker and reduce the smoker temperature to 225°F (105°C). Smoke for 1-2 hours, or until the sauce is thickened and sticky, and the burnt ends are tender. Rest for 10-15 minutes before serving.

Equipment You May NeedSmoker (Traeger, pellet, wood, charcoal, or an electric smoker)Chef’s KnifeSilicone Kitchen Tongs

Notes The ‘flat’ of the brisket is the portion that is meatier, leaner, and of course, flatter. The ‘point’ is the knobby side that is thicker but less uniform in shape with more fat or marbling.  For a more detailed explanation of how to trim your brisket, take a look at our Smoked Traeger Brisket post. I did not brine my brisket this go around, however, many people prefer to brine it overnight in a sugar and salt solution and that is just fine. Always rest a brisket. It’s what keeps the meat tender and juicy! Brisket needs resting time to re-absorb all of the juices it lost after cooking.

Nutrition

Calories: 468kcal (23%) | Carbohydrates: 23g (8%) | Protein: 49g (98%) | Fat: 20g (31%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 144mg (48%) | Sodium: 627mg (27%) | Potassium: 941mg (27%) | Fiber: 2g (8%) | Sugar: 11g (12%) | Vitamin A: 476IU (10%) | Vitamin C: 2mg (2%) | Calcium: 171mg (17%) | Iron: 10mg (56%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Beef Dishes, Main Dish, Smoked MeatsCuisine American

US CustomaryMetric