Megan Day’s KC Style Burnt Ends
1 brisket point, 4-5pounds
1/2 C Smokey KC Barbecue Rub
1 C Beef Broth
1 stick unsalted butter
1/2 C Smokey KC Barbecue Sauce
1.Since the point meat has great inner muscular fat, trim any visible fat on the outside. Season with Smokey KC Rub and allow the meat to rest at room temperature for one hour.
2.Prepare pellet smoker for low-heat smoking at 275 degrees using Royal Oak 100% charcoal pellets.
3.Smoke point for approximately 3 hours and a nice mahogany crust has formed.
4.Place 2 big sheets of heavy duty foil together on table and place point meat in center. Place butter slices around top of meat and wrap foil tightly around meat. Before you seal the end, pour beef broth into foil pouch and seal it up.
5.Place wrapped meat into smoker and cook for about 4 hours or until internal temperature hits at least 205. Use probe to check doneness.
Hint: Some cuts of point meat won’t fully render until 210 degrees so keep cooking and checking for the meat to release. The probe will have no resistance as you slide it into various parts of the meat.
6.Open the foil for about 5 minutes to release the steam and heat. Fold back up and place in a cooler for one hour to rest.
7.Slice into cubes. Use some of the juice in the foil to thin out some Smokey KC Barbecue Sauce and toss with cubes of meat.
Hint: if you like you’re burnt ends a little more crispy, don’t rest the meat as long. Cut them into cubes, toss them in the sauce mixture and put them in an uncovered foil pouch or pan. Put those dressed cubes back on the smoker for 10 to 15 more minutes.