Low and Slow Peppery Burnt Ends
Just tender, slow-smoked beef magic with a bark so good you’ll want to eat the whole tray yourself.
Equipment
- Butcher Paper
- Fireboard 2.0 Thermometer
- Hickory Wood Pellets
- Foil Trays
- BBQ Tongs
- BBQ Gloves
- Louisiana Grills Black Label 1000
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
- Sturdy Roll of Tin Foil
- BBQ Injector
Ingredients
- 1 each Brisket Point, Surface Fat Removed
- 1/4 cup Big Poppa Smokers Little Louie’s Garlic Salt
- 1/4 cup Boar's Night Out White Lightning
- 1/4 cup Butter
- 1 bottle Yonedas Smoked Hickory BBQ Sauce
Instructions
- Preheat smoker to 235°F.
- Trim brisket point and season with White Lightning and Little Louie’s.
- Smoke until internal temp reaches 170°F.
- Wrap in butcher paper and continue smoking until 205°F and probe tender.
- Cube into ¾-inch pieces.
- Toss in foil tray with ¼ cup butter and BBQ sauce, cover with foil.
- Return to smoker for 1 hour.
- Serve and enjoy hot!