Full Packer Brisket Burnt Ends
Serves 1230 mins prep840 mins cook
A recipe for smoked full packer brisket burnt ends, seasoned with a blend of rubs and sauces, then finished on the grill until tender. Perfect for parties or various meals.
0 servings
What you need
Instructions
1. Season the full packer brisket generously with SuckleBuster 1836 seasoning and BBQ Rubdown seasoning. 2. Smoke the seasoned brisket using Bear Mountain BBQ Chophouse Blend at 250°F until it reaches an internal temperature of 190°F (this typically takes 10-14 hours depending on the brisket size and smoker). 3. Once the brisket reaches 190°F IT, remove it from the smoker and cube it into bite-sized pieces. 4. In a large pan or bowl, toss the cubed brisket with brown sugar, butter, Heath Riles BBQ Pecan rub, Texas Pepper Jelly Pineapple, and Best Damn BBQ Sauce Pineapple Express, ensuring all pieces are well coated. 5. Return the tossed brisket pieces to the grill/smoker and cook for an additional 2 hours until they are tender and caramelized.View original recipe