Brisket Burnt Ends

🧂 Ingredients

• 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 briskethttps://bakeitwithlove.com/brisket-dry-rub/, or use your favorite dry rub)
• 1 cup BBQ sauce

  (your favorite brand -*see note)
• 1 tablespoon melted butter

  (optional)
• 1 tablespoon brown sugar

  (optional)
• 1 teaspoon Liquid Smoke

  (optional)
• 1 dash Worcestershire sauce

  (optional)

Instructions

• 1 To 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.
• 2 Rub the mustard on all sides of your trimmed brisket, then season liberally with
  the brisket rub.
• 3 After your smoker has preheated, place the prepared brisket fat-side-down on the
  smoker grate. Cook for 1 ½ hours without opening your smoker.
• 4 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).
• 5 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.
• 6 As 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.
• 7 Return 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.
• 8 Rest for 10-15 minutes before serving.

Nutrition Info