Pitmaster’s Favourite Burnt Ends

Inject the brisket point

Use a meat syringe to inject the brisket injection mix in the point in a 2.5 cm grid pattern

Injection approximately 5ml in each site

Because the point has a lot of loose fibre, you will have some of the mix come back out

HOT TIP – When trimming the exterior fat off of the point, hold the point so it is curved and slice with the grain

Only get the surface fat, don’t worry about the fat veins between the muscle fibres. 2

Season the brisket point

Mix the dry rub ingredients and reserve one tablespoon of this mix for seasoning at the end

Apply a light coat of oil and season the brisket point on all sides

Wrap it in plastic wrap or place it in a gallon zip top bag and place it in the refrigerator for 10-12 hours. 3

Preheat your Oklahoma Joe’s Smoker® to 135-150°C

Place a water pan in your Oklahoma Joe’s® Smoker filled three-fourths full with water or other desired liquid

Stack 6 small wood splits in the fire box

Pour a chimney starter full of lit charcoal on top of and around the wood

Preheat to 135-150°C at the level of the cooking grate

Add 2-3 wood splits every 30 minutes or as needed to maintain the cooking temperature. 4

Smoke the brisket point

Place the brisket point in the smoker, on or above a drip pan

Put apple juice in the spray bottle and spritz the brisket point once an hour

Allow the point to smoke until it is almost black and hits an internal temperature of 75°C or higher. 5

Foil the brisket point

Place the brisket point in the centre of the sheet of foil

Pour about a half cup of the stock around the brisket point

Fold up the edges of the foil to create an envelope around the point and place it back on the smoker. 6

Remove the point when it reaches an internal temperature above 95°C and it is tender “like butter” when you stick a temperature probe or skewer into it. 7

Slice the point into 2.5 cm thick slices

Turn those 90° and slice in 2.5 cm slices again, creating 2.5 cm cubes

Place the cubes in a half-sized steam pan

Add the stock from the foil and more stock to fill the pan up to about two-thirds the height of the burnt end cubes

Cover the pan tightly with a lid or foil. 8

Braise the burnt ends

Place the burnt ends back in the smoker for 75-90 minutes. 9

Sauce the burnt ends

Remove the pan and strain off the stock and beef jus into a fat separator

Thin the half cup of BBQ sauce with up to a half cup of the stock/beef jus

Drizzle that over the burnt ends. 10

Finish the burnt ends

Place the burnt ends back into the smoker for 15 minutes to cook the sauce onto them

Taste one for seasoning

If needed, finely grind the reserved tablespoon of dry seasoning and sprinkle it on the burnt ends.