How to Make Perfect Brisket Burnt Ends: A Step-by-Step Guide

Smoking brisket to perfection is a skill that demands patience, precision, and the right recipe. The Traeger recipe for smoked brisket with burnt ends, crafted by Matt Pittman, offers a delightful two-in-one culinary experience. Here's a unique take on the process, enriched with tips and insights to elevate your smoking game.

Ingredients:

• 1 (14-16 lb) whole packer brisket
• Meat Church Holy Cow BBQ Rub (to taste)
• Traeger Sweet & Heat BBQ Sauce (to taste)
• Mesquite BBQ Wood Pellets

Preparation and Smoking Process:

1. Preparation:

   • Preheat your Traeger grill to 275°F, keeping the lid closed for about 15 minutes.
   • Trim the brisket, removing excess fat and silver skin. Aim for a 1/4 inch thick layer of fat on the bottom.
   • Using a sharp boning knife, carefully cut between the flat and point to expose the point meat, which helps in better smoke absorption.

2. Seasoning:

   • Liberally apply the Meat Church Holy Cow BBQ Rub on all sides of the brisket.
   • Insert the temperature probe into the thickest part of the brisket and place it on the grill, fat-side up. Close the lid and smoke until the internal temperature reaches 160°F.

3. Wrapping and Continued Smoking:

   • Remove the brisket from the grill and wrap it in a double layer of non-waxed butcher paper or aluminum foil.
   • Return the wrapped brisket to the grill and continue smoking until the internal temperature hits 195°F.

4. Creating Burnt Ends:

   • Unwrap the brisket and separate the point from the flat. Rewrap the flat and continue smoking until it becomes probe-tender at about 203°F.
   • Cut the point into 1-inch cubes and place them in an aluminum pan. Season again with Holy Cow BBQ Rub and coat with Traeger Sweet & Heat BBQ Sauce.
   • Place the pan back on the grill and cook until the sauce caramelizes, approximately 1-2 hours.

5. Serving:

   • Allow the brisket to rest in an empty cooler for at least an hour to let the juices redistribute.
   • Slice the flat against the grain into 1/4-inch-thick slices.
   • Serve the caramelized burnt ends as a delectable side or appetizer.

Insights for Perfection:

• Consistency is Key: Maintain a steady temperature throughout the smoking process to ensure even cooking.
• Resting Period: Do not skip the resting period. It is crucial for juicy and tender brisket.
• Choice of Wood: Mesquite wood pellets impart a strong, rich flavor, ideal for beef. Experiment with different wood types to find your preferred taste.

Elevate Your BBQ Experience:

• Explore Flavors: Experiment with different rubs and sauces to discover unique flavor profiles.
• Pairing: Serve with classic BBQ sides like coleslaw, cornbread, and pickles to complement the rich, smoky flavors.
• Community and Learning: Engage with online BBQ communities or local clubs to exchange tips, recipes, and experiences.

By following this detailed guide and incorporating these tips, you'll not only master the art of smoking brisket but also impress your guests with perfectly crafted burnt ends.