Barbecued Burnt Ends
"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 for maximum moisture and flavor. Three hours of smoke… read more..."
INGREDIENTS
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Kosher salt
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granulated sugar
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beef brisket
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packed brown sugar
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pepper
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wood chip
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disposable aluminum roasting pan
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ketchup
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packed brown sugar
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cider vinegar
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Worcestershire sauce
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granulated garlic
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cayenne pepper
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2 cups plus 1 tablespoon kosher salt
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1/2 cup granulated sugar
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1 (5- to 6-pound) beef brisket, flat cut, untrimmed
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1/4 cup packed brown sugar
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2 tablespoons pepper
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4 cups wood chips
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1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal) or 2 (8 1/2 by 6-inch) disposable aluminum pans (if using gas)
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3/4 cup ketchup
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1/4 cup packed brown sugar
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2 tablespoons cider vinegar
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2 tablespoons Worcestershire sauce
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2 teaspoons granulated garlic
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1/4 teaspoon cayenne pepper
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