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Brisket Burnt Ends Recipe - Yahoo Recipe Search
Food NetworkA whole smoked brisket is a labor a love and a serious topic of discussion for any seasoned or burgeoning pitmaster. There are many opinions on what temperature to smoke at, how to season the meat and whether to wrap your brisket mid-cook (we say, yes, to help it retain heat). This recipe designed for a pellet grill is a foolproof way to introduce anyone to the joys of smoking your own meat. While we love a simple salt and black pepper seasoning, the extra spices in the rub here bring a punch of flavor without being overwhelming. We mist the brisket as it smokes, which helps keep the edges from getting too crispy. For those seeking crisp bits, we provide simple directions to turn the fatty part of the brisket (aka the point or deckle) into burnt ends. These flavorful pieces of meat originated in Kansas City and were initially a way to use up the fatty parts that were left over from slicing a brisket. They’re so delicious they’ve become desirable in their own right as a standalone dish. If you don’t want to make the burnt ends just slice and serve the whole brisket.YummlyBurnt Ends With Brisket, Olive Oil, Rub, Apple Juice, Onions, Barbecue Sauce, Ketchup, Dark Brown Sugar, Distilled White Vinegar, Molasses, Worcestershire Sauce, Smoked Chili Powder, Sea Salt, Cumin, Smoked Paprika, Sweet Paprika, Granulated Onion, Granulated Garlic, Freshly Ground Pepper, Apple CidYummlyThree Bean Burnt End Chili With Brisket, Brisket, Kosher Salt, Sauce, Chilies, Ground Beef, White Onion, Chili Powder, Ground Cumin, Cayenne, Paprika, Black Beans, Red Beans, Red Kidnei Beans, Rins And Drain, Diced Tomatoes, Crushed TomatoesOrder Brisket Burnt Ends Recipe nearby
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