Jon's Brisket Burnt Ends

Ingredients:

• 1 Whole Brisket

• Butcher BBQ Prime Beef Injection

• High Sugar BBQ Sauce

• Rub (50/50 Kosher Sea Salt/coarse ground black pepper. A little garlic and onion powder for taste and a little dried minced onion and garlic for texture)

Kitchen Tools:

• Tin Foil

• Foil Pan

• Pink Butcher Paper

Directions:

Remove brisket from plastic, rinse and pat dry with paper towel. Inject with the grain every 1.5-2” (you’ll figure out how much the first time you put too much and it squirts back on you). Rub outside of brisket with light coating of olive oil (to help the rub stick. Mustard works too but I use olive oil). Use spice shaker to evenly and generously coat (seriously, it’s impossible to put too much unless you rub mix is all pepper) top, bottom and sides of brisket. Set on preheated grill (indirect 225-250F if you have all day 300F if not but lower temp and longer cooks are best). At around the 150F range the meat will “stall” (meaning the temperature will stop rising). If you’re in a hurry wrap it as soon as it reaches this temperature. Personally I look at my bark. If it’s not quite where I want it I leave it until it is then I wrap it in pink butcher paper and tin foil. After wrapping the stall goes away pretty fast. Cook to an internal temp of 198F and let the meat rest 1 hour before cutting. Cut into one inch cubes and turn the heat up on the grill to at least 350F. Toss the cubes in BBQ sauce (and the juice from the butcher paper/tin foil) and make sure they get evenly covered. Place in tin baking pan uncovered for about 10-15 minutes. Cover then let stand for about 30 minutes before eating it all yourself because it’s too good to share.