Brisket burnt ends

There’s nothing like a soft sweet cube of perfectly cooked brisket point!

Ingredients

• Point end Brisket

• Bull Dust Rub

• 1L of full sugar Coke a Cola

• 1/4 cup of your favourite BBQ sauce, we use Meat Juice

Method

1. Trim the brisket removing all of the hard white fat.

2. You can separate the point for the flat, or simply cook it attached

3. Set your smoker to 275f

4. Rub the brisket liberally with Bull Dust or rub of your choice

5. Let the rub work into the meat for an hour or 2 before putting it into the smoker

6. Put the brisket or point into the smoker and leave for the first 2 hours

7. Check the brisket after 2 hours and spritz if looking dry

8. Cook for a further 2 - 4 hours or until the brisket reaches an internal temperature of 165f. At this point wrap the brisket nice and tight in foil or butchers paper

9. Cook the brisket until it probes like soft butter (internal temperature could be anything from 195f - 215f)

10. Before the brisket is done cooking, pour 1L of coke a cola into a saucepan and reduce by half. Add the sauce to the saucepan once the Coke has reduced, then set aside.

11. Once you're happy the brisket is cooked well, rest in an insulated box such as an esky or chilli bin for at least an hour.

12. After the rest, remove some of the point end. Try cutting it completely off through the fat seam to recover as much point as possible.

13. Cube the point into 1 inch cubes.

14. Place the cubes into a foil tray or oven tray and pour in the liquid, cover with foil tightly and cook for about half and hour. You can then remove the foil and let the sauce reduce in the pan until very sticky.

15. Remove the burnt ends and enjoy!