Barbecued Burnt Ends

Name: Barbecued Burnt Ends
Yield: Serves 8 to 10
Ingredients: 2 cups plus 1 tablespoon, kosher salt; 1/2 cup, granulated sugar; 1 (5- to 6-pound), beef brisket, flat cut, untrimmed; 1/4 cup, packed brown sugar; 2 tablespoons, pepper; 4 cups, wood chips; 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); 3/4 cup, ketchup; 1/4 cup, packed brown sugar; 2 tablespoons, cider vinegar; 2 tablespoons, Worcestershire sauce; 2 teaspoons, granulated garlic; 1/4 teaspoon, cayenne pepper

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By Diane Unger

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

Main Courses

Beef

Grilling & Barbecue

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

SERVES8 to 10

TIME6¼ 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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