– Trimmed most fat off a 5kg Brisket Sat night.
– Covered it all over in sweet and spicy MEMPHIS RUB.
– Smoked in Pellet Smoker overnight 10hrs at 107C.
– Took brisket out in morning, internal temp 80C. It will take another 5hrs until it is turned into Sweet Burnt Ends:-
– Put on thermal POLY-COTTON INNER GLOVES inside XL BLACK NITRILE GLOVES to handle the hot meat.
– Took Brisket out of Smoker and sliced large Point piece off brisket, then sliced it and the Flat, into neat even squares.
– Poured 1 ltr of hot beef broth in double large Costco tinfoil baking tray, then stirred in 2 cups dark brown sugar and 1ltr sugar Classic Coke. Using 2 trays prevent collapse and spillage.
– Covered squares in SWEET CHERRY RUB then placed them in the sweet slurry.
– Put in Smoker at 150C for 3hrs. Squares reached approx 99C internal temp.
– Put on BBQ Heat Gloves and tipped liquid out of the tray.
– Poured a lot of SMOKY HICKORY SAUCE over the squares, then brushed it evenly across top.
– Put tray back in Smoker for 1hr at 150C to glaze and finish our Burnt Ends.
– After 1hr, turned smoker off, covered tray snugly with tinfoil, and let squares rest for 1hr before serving.
