BRISKET BURNT ENDS
Set your timer for about an hour and a half. When you come back to check on it, you’ll want to check on the bark formation and crust. When you hit an internal temperature of about 150 degrees and you’re happy with the bark, it’s time to wrap.
Cut your tinfoil to size and place your brisket in the middle. Slowly pour about half a cup of beef stock on and around the meat and top with Worcestershire Sauce. Finish by sprinkling the Beef Rub on top and close up the tinfoil. Place the wrapped brisket back on the smoker at 275 degrees for about an hour.
Remove from the smoker and place in a tin pan to capture the juices. Peel open the tinfoil to vent the brisket and stop the cooking process. Let it sit open for about 45 seconds, or until it’s cool enough to handle.
If you followed our carving video, you’ll see there’s a perfect indention to separate the point from the flat. Your knife should glide right on through. Next, to even up your meat, carve across the point and divide the thickest piece. Take your knife and gently draw some lines to follow to create your cubes and then cut all the way through.
Next, place the cubes into the tin pans and cover with a coat of Beef Rub and pour in about 1 cup of the Aus Jus into each pan along with a touch of beef stock and a few splashes of Worcestershire Sauce. Place the tins back on the Silverbac at 275 degrees for about 45 minutes. Cover with a layer of Grilla Grill’s Thick ‘N Bold Sauce and give them a few more minutes to settle on the grill.
Now, back over to the brisket. Earlier we made a scoreline to make our cuts easier. Follow the scoreline and begin carving one half at a time. After you finish your cuts, place the pieces back in the Aus Jus to continue soaking up the juices.
Remove the burnt ends from the smoker and you’re ready to serve! Enjoy!