Sat 9pm: Trimmed thick fat off Brisket, but left some on to protect it. I cook fat side down as the fat layer protects the base from burning.
Got a small frozen tub of white pork fat out that I had made from melting fat down to a liquid and freezing it. Microwaved it 2 mins and rubbed the creamy fat all over the brisket. Lamb fat also works well.
Covered Brisket with a few layers of Rubs.
Sat 10pm: Filled pellet smoker with Coffee Grounds Charcoal Pellets and also lit a small Triangle Smoker Tube of them for extra smoke flavour and thicker smoke ring. Placed Brisket on Frogmat non stick smoker mesh and set Smoker to 105C for 10hrs and went to bed.
Sun 8am: Brisket was at 68C, took out and cut it up into neat cubes and cut any remaining fat off. Placed cubes in large Costco double tinfoil tray and partially covered them with hot beef broth with lots of dark brown sugar melted into it.
Sun 9am: Set Smoker to 120C for 6hrs. Spooned the broth over the cubes a few times during the cook, to keep them wet.
Sun 3pm: Picked out all cubes and moved them to another double tinfoil tray and partially covered them with warm Smoky Hickory BBQ Sauce with lots lots of melted butter stirred into it. Set Smoker to 150C for 2hrs. Put a smoker tube in for the 1st hr to get them really smoky. Some said it was too smoky..
Sun 5pm: Turned the Smoker off and placed a tinfoil sheet on top of the meat to Rest it for 30-60mins.
Served the smoky sticky Burnt Ends on rice to soak up the sweet sauce, and in bread rolls or burritos.
