Brisket And Burnt Ends (Kamado)

• aktiv tid: 1 hr
• total tid: 15 hours

Ingredienser

1 whole packer brisket

1 cup competition brisket injection (see recipe)

1 cup big bad beef rub (see recipe)

kosher salt

Course ground black pepper

Fremgangsmåte

**1. Trim the Brisket at least 24h in advance**

Begin a day or more ahead of your start time to allow time for the salt to do it's work. **Note, consider using the fat to make beef tallow for the flat injection later.**

Separate the point from the flat, by cutting down at a diagonal through the large section of fat separating the two muscles. It can be difficult to follow all the way down, but the point should taper away (to a point).

For the point, trim away any surface fat. There should be plenty of intramuscular fat, so we won't need it.

For the flat, leave about 1/4 inch of fat on the fat cap side. Clean up any surface fat on the other side.

For both, trim any irregular edges, then salt evenly and generously. Allow the meat to rest in the refrigerator overnight, up to a few days.

**2. Prepare the brisket for the smoker **

Prepare the injection, and allow to cool to room temperature before using. A basic recipe is 8tbsp butter + 1/2 cup beef broth + 3 cloves garlic (smashed) + 2 tbsp beef rub + 1 tbsp seasoned salt, brought to a simmer overed heat then allowed to cool. Alternatively, just use beef tallow if you made some when trimming the beef, in which case bring it to room temperature now.

Setup the Kamado Joe for a double indirect cook. Start by placing a couple of fist sized chunks of wood at the very bottom of the charcoal basket. Cover with lump charcoal. Light with a firestarter, and bring the pit up to ~250-275°F (see note).

Meanwhile, remove the brisket from the refrigerator. Working in a grid pattern, inject the flat in several places, inserting the needle with the grain (easiest to wiggle the tip to make a small pocket once it's in). If there's extra injection, inject the point too, but it doesn't really need it.

Next, apply a binder if needed (Cholula chipotle), then season the brisket generally with the big bad beef rub, followed by coursely ground black pepper.

**3. The cook**

Once the smoker is up to temperature, add the brisket. I'll often add a small piece of wood or two a little before adding the meat, since the coals usually haven't reached the bottom of a large fuel pile yet, where the rest of the smoking wood has been placed. Just be sure to wait for the smoke to thin out before adding the meat.

Smoke for several hours, spraying any dry spots every hour or so. We're looking for a nice barl to form, and for an internal temperature of at least 165° F before we move on to the next step. It's ok to go past 165° F here too if the bark needs more time.

For the point, once the bark has set, transfer the point to a half foil pan and add enough beef broth to just cover the bottom. Cover with foil and continue to cook.

For the flat, just keep cooking. If you need to speed up the process, consider a foil boat or even a foil or butcher paper wrap, but the brisket will do just fine without either, and the bark will be better without.

The flat and point are done when they probe like peanut butter, internal temp around 203-210°F.

4. The Rest

For the flat, allow it to sit out, unwrapped, for 30min or so before continuing. This should help prevent toouch carryover temp gain. After the pre-rest, wrap in pink butchers paper and rest in a warm, towel lined cooler for at least an hour before serving. 2-3 hours I'd better. I think I read somewhere that ideally you'd wait for the internal temp to come down to 145°F and then you're good to go, not sure, didn't check last time.

For the point, allow the same 30+ min pre-rest, unwrapped, to prevent too much carryover temp gain. Then cube into burnt-end-sized cubes (maybe 1.5 - 2 inch). Add some bbq sauce to the half pan with the drippings from the point, and whisk to combine. toss the cubes in the half pan and coat well. Turn the cubes bark side up, the drizzle a little more bbq sauce on top of it all. Throw this back on the smoker, uncovered, for 10-15 minutes, or until the sauce has set. Eat right away, or ceber tightly with foil and place in the warm cooler with the flat.