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Barbecued Brisket and Burnt Ends (Recipe by Paul Kirk)

post #1 of 12
Thread Starter 
Here is a Burnt Ends recipe I found while searching info on Paul Kirk's books.

Barbecued Brisket and Burnt Ends
  • Recipe by Paul Kirk
Ten hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor. Paul Kirk’s recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends). When slicing the brisket, cut perpendicular to the grain to keep the meat juicy.

Barbecued Brisket and Burnt Ends
  • ACTIVE: 3 HRS
  • TOTAL TIME: 11 HRS
  • SERVINGS: 11 to 12
Ingredients

MOP
  • 2 cups beef broth or low-sodium consommé
  • 1/2 cup cider vinegar
  • 1/2 cup Worcestershire sauce
  • 4 garlic cloves, smashed
  • 1/4 cup grated onion
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
SLATHER
  • 1/4 cup Dijon mustard
  • 2 tablespoons pickle juice (from a jar of dill pickles)
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon Worcestershire sauce
  • 3/4 teaspoon hot sauce
RUB
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 2 tablespoons smoked sweet paprika
  • 2 tablespoons garlic salt
  • 1 1/2 teaspoons onion salt
  • 1 1/2 teaspoons pure chile powder
  • 1 1/2 teaspoons freshly ground pepper
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried oregano
  • One 9-pound whole packer beef brisket, fat trimmed to 1/4 inch
  • Kansas City Style Barbecue Sauce
Directions
  • Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold, open them).
  • MAKE THE MOP: Combine the ingredients in a small saucepan and bring to a boil. Simmer over low heat for 10 minutes. Strain, cool and transfer to a spray bottle.
  • MAKE THE SLATHER AND RUB: Mix the slather ingredients in a bowl. In another bowl, combine the rub ingredients.
  • Put the brisket on a large rimmed baking sheet and coat it with the slather. Sprinkle the rub all over the brisket.
  • When the coals are hot, push them to one side of the grill and set a drip pan half-filled with water on the other side. Using tongs, transfer 4 of the hot coals to the chimney to light an additional 25 briquettes. Set the brisket on the grill grate over the drip pan, fat side up, with the widest end facing the coals. Cover and cook for about 5 hours, maintaining a steady temperature inside the grill of 250° to 275° (add more lit coals, 25 at a time, every hour or so, as needed). Spray the brisket with the mop every hour.
  • After 5 hours, carefully flip the brisket and rotate it 180° so the opposite end is now facing the coals. Cover, then cook for 2 hours, spraying every hour with the mop and adding more hot coals to the grill as necessary.
  • Flip the brisket and rotate it 90°. Spray with the mop again, cover and cook for 1 1/2 hours. Flip the brisket a final time and rotate it 180°. Spray with the mop, cover and cook for about 1 hour longer, or until an instant-read thermometer inserted into the thickest part registers 185°.
  • To make the Burnt Ends, transfer the brisket to a carving board and cut off the point, slicing through the layer of fat that separates it from the brisket. Return the point to the grill. Spray it with the mop, cover and cook for 1 hour, or until the meat is almost black on the outside. Transfer the point to the carving board and let rest for 15 minutes. Slice into cubes and serve, or save for making Grandma Kirk’s Baked Beans (recipe, p. 94). Thinly slice the brisket against the grain. Serve with Kansas City–Style Barbecue Sauce on the side.
Make Ahead
The brisket and burnt ends can be refrigerated for up to 3 days; reheat in a 325° oven in a covered casserole.
post #2 of 12
Copied, pasted, printed. Thanks!!PDT_Armataz_01_37.gif
post #3 of 12
Man beer you are just full od recipes today. Thanks for all your efforts. PDT_Armataz_01_34.gif
post #4 of 12
Thanks Paul.PaulKirk is a great guy in person and hero of mine in competition/smoking/recipe world.

I think i have all his books..............
post #5 of 12
Thanks for posting this, sounds like a great recipe-I especially like the amount of ingredients used in the slather.
Definitely going to give this a try.
post #6 of 12
Thanks for the great post.
post #7 of 12
Sorry, newbie question. In the sentence below, what does the notation 11/2 mean?

Flip the brisket and rotate it 90°. Spray with the mop again, cover and cook for 11/2 hours. Flip the brisket a final time and rotate it 180°. Spray with the mop, cover and cook for about 1 hour longer, or until an instant-read thermometer inserted into the thickest part registers 185°.
post #8 of 12
I can see how you could get confused because of how close the numbers were.
It is meant to be one and a half hours.
post #9 of 12
Thread Starter 
I went in and spaced them a little different, hope that helps...
post #10 of 12

Great post, thanks Mannn

post #11 of 12
Thanks I saw burnt ends and had get here.
post #12 of 12

Was it good ?

 

A lot of sweet going on there , more Savory is to my liking  , S/CBP only . . . Diet you know . . .

 

Have fun and . . .

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