This post is the follow up to my Wagyu Brisket Burnt Ends video that I just released. This recipe was fantastic and I highly recommend it to anyone!
These burnt ends came from the point of the Snake River Farms Gold Grade Wagyu Brisket I bought for my last BBQ competition at the beginning of September. I decided I only wanted to do slices for my turn in, so I saved the point for exactly this. I figured that a really nice cut of meat would be great for my first video, and be a really nice way to spend a Saturday. We filmed this video at my Dad’s house because it has a really nice backdrop, so I figured it made for good video. There was a lot of traffic noise because it’s a busy road, but people have lives, so it is what it is.
As you’ll see in the video, there was a lot of fat on this point that I trimmed down to only keep what would render, but also protect the meat while it cooks. The point was sort of mound shaped, and to fix that, I butterflied it open so it would lay flat, and this will also help it cook evenly as well. I then seasoned it with a good layer of my Lovely Jubbly BBQ The Everything all purpose seasoning on all sides of the brisket. The courser grindings in this rub are great for forming a good bark and crust on the exterior of the meat.
I decided that I had been under using my Oklahoma Joe’s Bronco drum smoker, so I made the decision to use it for this recipe. No other smoker cooks like a drum and the flavor you get back into the meat from the drippings landing the coals just maximizes the BBQ flavor. I used my favorite lump charcoal from The Good Charcoal Company and Oak wood chunks from Smokey Woods BBQ for this cook, both companies I HIGHLY recommend their products to everyone. I also used my Chefs Temp S1 Digital Temp Gauge on the drum as well for more accurate temperature readings.
The plan for this cook was to put the brisket on at 250 degrees and let it cook to about 160-165 degrees internal and then wrap it until it hits around 205. It took about 3 hours for it to get to 165 degrees and then I placed it in an aluminum tray with a cup of Oxo beef stock to help reinforce the beef flavor that I wanted to maintain in the meat. It was wrapped for about 2 hours before it finally became probe tender, at right about the 205-207 degree mark.
Once the brisket was done, I pulled it out of the tray and put it on the cutting board for about 10-15 minutes (covered with a bug shield, the flies were terrible) to allow it to cool down a little bit before cutting it up. If I had started cubing it up right after pulling it off the pit, it would have just fallen apart. Allow it to cool made it easier for me to cube it as needed. I then started cutting it up into 1″ strips against the grain, and then cut the strips into 1″ pieces as well. I then gave the cubes another layer of The Everything rub on all sides, and then moved them into another aluminum tray. True Kansas City style burnt ends should have an element of sweetness, so I gave the burnt ends a coat of light brown sugar and then another layer of Blues Hog Smokey Mountain BBQ sauce.
I put them back on the pit for about another hour to render more fat and allow the sauce/sugar mixture to caramelize. After an hour they looked like perfect little brisket nuggets and they smelled sensational. I pulled them out of the tray and into a small pile on the cutting board where I gave the review of the entire cook, and then it was finally time to eat. The first bite was soft, really strong beef flavor, and absolutely melt in your mouth perfect. The oak wood chunks gave a great smoke flavor that wasn’t over powering, and they were so juicy and tender.
I will say, one thing I learned in this process is that you watch a BBQ recipe video online and you see roughly 10-15 minutes of a recipe from beginning to end, but you never think about the downtime in between takes. The biggest thing I didn’t realize was that there should be more time in between loading the cutting board at the end and actually tasting them. Good lord they were hot, and in watching the video you can see my eyes widen a little bit as I take the bite. Lesson learned.
Please make sure you give this recipe a try. It can absolutely work for a non-Wagyu brisket point as well, just monitor your temps towards the end of the cook because non-Wagyu doesn’t typically need to finish as high as a Wagyu cut does. It also makes great appetizers, and game day foods as well. Tell me what you think!
Don’t forget to check out http://www.lovelyjubblybbq.com for our signature rubs and even more great BBQ products and accessories! Our rubs are also exclusively in store at Ava’s a posh boutique in Watertown, WI, if you just can’t wait for shipping!
If you are looking for a Pit Boss pellet grill or other Pit Boss accessories for yourself or someone you love, follow the link below to the Pit Boss website, where they have some fantastic deals on some even more fantastic products! As an avid Pit Boss user, I couldn’t be more proud to be an affiliate of Pit Boss Grills, and I look forward to growing this partnership over time. We have also become affiliated with Weber Grills as well, which is my favorite grill of choice for cooking everyday meals. We have the Weber Grills link below as well for your convenience! Our newest Affiliation is with Inkbird Tech! They have the best line of thermometers I have ever used, and I take my instant-read everywhere I cook, so I always know what my temps are. Get your Inkbird today!
Pit Boss Grills- https://pitbossgrills.77jaha.net/zxx49x
Weber Grills- https://weberinc.sjv.io/e1kGrZ
Inkbird Tech- http://shrsl.com/2qjiv-3hr3-1lu98
Follow us on social media at Lovely Jubbly BBQ on Facebook, and @LJBBQ22 on Instagram!
We also have a community on Facebook, look up Lovely Jubbly BBQ Community and connect with us today!
As always, keep cookin’ and Lovely Jubbly!
Lovely Jubbly BBQ 