Grilled Whole Brisket With Burnt Ends
The cut of meat is a whole beef brisket which includes the brisket flat and the point. You can of course, just cook brisket flats which are more available and skip the burnt ends which I make with the point. Burnt ends are typically not "burnt" but have crunchy exteriors and delicious moist centers.
Dovetailing tip: Save leftover brisket, about 1 pound, to use for Meal 3, Brisket Hash.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 tablespoon | coriander seed |
| 1 tablespoon | fresh ground pepper |
| 1 teaspoon | oregano (mexican if available) |
| 1 teaspoon | garlic powder |
| 1 tablespoon | celery salt |
| 3 tablespoons | kosher salt |
| 1/4 cup | brown sugar |
| 1 tablespoon | ground cumin |
| 2 tablespoons | paprika |
| 3 tablespoons | Worcestershire sauce |
| 5 pounds | beef brisket, whole |
Directions:
Toast coriander seeds for 3 minutes in an iron skillet over medium heat.
Grind the seeds in a spice grinder or mortar and pestle.
Add the rest of the spices and sugar and blend.
Rinse the brisket and dry.
Cover lightly with Worcestershire sauce.
Sprinkle and rub the dry rub onto all sides.
You want a steady temperature of about 250° with indirect heat with a drip pan filled with wood chips. The cook time will be about 3/4 to 1 hour per lb.
Cook until internal temp of 195 plus. I flipped once about 3 hours into cooking. It will take about 5 hours total cooking time
Let it rest for 15 minutes.
Carefully drain the juices into a container and refrigerate to remove fat.
Use a sharp, long knife or electric knife to slice. Remove the point and cut into 1 inch cubes to make burnt ends. Cut across the grain with the knife blade perpendicular to the direction of the grain of the meat.
Place the cubes in an aluminum pan and return to the grill for another 15 minutes, or until crispy.
Defat the juices and either add to the sliced brisket or use in a sauce recipe.
Use your favorite sauce, serve on buns, or serve with barbecue sides.
Revised from Source: food.com
