Hot and Fast Burnt Ends - Beef Brisket Recipe

Ingredients

Prepare the Injection: Follow the instructions on the Kosmos Q Brisket Injection package, mixing it with the beef broth. Be sure to mix it thoroughly; more powder does not improve the result.
Inject the Point: Using a meat injector, inject the brisket point with the mixture, aiming to get as much liquid in as possible. Flip the point over and repeat on the other side. I’ve had brisket points hold up to 2 cups of injection. Any leftover injection can be poured into a marinating bag along with the brisket and placed in the fridge overnight.

Preheat the Smoker: Set your smoker to 350°F. I recommend using charcoal or competition blend pellets for this cook.
Pat the Point Dry: After removing the brisket from the marinating bag, pat it dry with a paper towel.
Season: Coat the brisket generously with the You Need a BBQ rub, followed by a lighter sprinkle of Boar’s Night Out White Lightning seasoning. Allow the brisket to sit at room temperature for 30 minutes to let the seasoning absorb into the meat.

Spray with Duck Fat: Lightly spray both sides of the brisket point with Cornhusker Kitchen Duck Fat Spray. This will help prevent sticking and stop the meat from becoming too dark while cooking at high heat.
Cook and Flip: Every 20-30 minutes, go outside and spray the brisket with duck fat, flipping it over each time. You should hear the meat sizzle when flipped—this is a good sign that the fat is rendering. Continue this process until the brisket reaches an internal temperature of 170°F.

Wrap in Butcher Paper: Once the internal temperature reaches 170°F, wrap the brisket point tightly in butcher paper, pouring in a cup of beef stock before wrapping. Place it back on the smoker and cook until the internal temperature reaches 205°F.
Check for Tenderness: At 205°F, use a probe thermometer to check for tenderness. When the probe slides in like a hot knife through warm butter, it’s time to cube the brisket.

Cube the Burnt Ends: Once the brisket is tender (this usually takes around 4 hours), cut the brisket point into ¾-inch cubes. Try to keep the cubes as evenly sized as possible to ensure they cook evenly in the next step.
Prepare for Final Cooking: Place the cubed brisket into a foil tray, adding the remaining beef stock, any jus from the butcher paper wrap, and Yonedas Smoked Hickory BBQ Sauce.

Cook the Burnt Ends: Cover the foil tray with aluminum foil and return it to the smoker for 1 hour. This final cook will allow the burnt ends to braise in the stock and sauce, absorbing all the flavors.
Test for Tenderness: After 1 hour, check one of the burnt ends for tenderness. If it’s fall-apart tender, they are ready to serve.

Inject the brisket point and refrigerate overnight.
Season with BBQ rubs and let rest at room temperature.
Preheat smoker to 350°F and place the brisket point on it.
Flip every 20-30 minutes, spraying with duck fat.
Once internal temp hits 170°F, wrap in butcher paper with beef stock and continue cooking.
Cube the brisket when tender and place in a foil tray with sauce and stock.
Braised for 1 hour, then check tenderness and serve when they’re fall-apart tender.