Barbecued Burnt Ends

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Appears in Cook's Country June/July 2014, Cook's Country TV

This brisket preparation, a favorite of barbecue masters, isn’t really burnt; it’s double-smoked and deeply charred.

SERVES 8 to 10

TIME 6¼ hours, plus 2 hours brining and 1 hour resting

has video

WHY THIS RECIPE WORKS

Real burnt ends are all about moist meat and plenty of flavorful, charred bark, but most pit masters use the fatty point-cut brisket. To make the leaner (and more widely available) flat-cut brisket work, we cut it into strips and brine it f...

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