| Level: | Easy |
| Total: | 10 hr 50 min |
| Active: | 50 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup salt
- 1/3 cup chili powder
- 1/4 cup paprika
- 6 tablespoons black pepper
- 3 tablespoons ground cumin
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 1 tablespoon cayenne pepper
- One 10- to 12-pound whole, packer trim beef brisket
Instructions
- Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
- Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer’s directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
- Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 573 |
| Total Fat | 35 g |
| Saturated Fat | 14 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 29 g |
| Protein | 29 g |
| Cholesterol | 142 mg |
| Sodium | 454 mg |
Reviews
Per the DDD nation episode, the brown sugar he uses is dried in the oven and buzzed in the food processor. He also used Accent (MSG), cloves, and cocoa.
Recipe worked out well. I set the temp to 250 degrees and cooked 75 minutes per pound. I would cut down the salt some. Maybe 1/4 cup instead of 1/2 cup.
Everyone said
I am new to smoking and from Kansas City, now living in Texas. I have been missing my burnt ends from KC, so figured now that I have a smoker it was time to give them a shot. I used this recipe my 3rd time smoking and everyone RAVED about them. My first 2 briskets were very tough, I switched to this recipe and BOOM…. tender as can be! The only thing I added was a rub of mustard (dried off) prior to the rub. Not sure that did much of anything, but I’m not sure I will ever try another burnt end / briscket recipe, as these are PERFECT!
Highly Reccomend!!!!
I love the rub! That some good good stuff. It is just the best rub in KC
This KC girl just used this for her first smoked brisket on the gas grill. Excellent rub. Put the smoke box on the cooking grate of the burner I had going kept temp at 250 for 4.5 hours for my 4.5 lb brisket. I put it on fat side up left it for 4.5 hours. Really easy and I will make again. Hubby loved it and he is picky with his BBQ. Thanks for the great recipe.
One of my favorite beef rubs, not too salty, the chili powder comes through, but not over powering. I really enjoy this one.
Fantastic!! Best burnt ends ever. These are requested at every cookout we attend. Makes me miss Kansas City, They sure know there Barbeque.
Very nice and easy to make, thank you
We ate there tonight and everything was delicious. Being a northern girl, I’ve never had “true BBQ” and had no idea what burnt ends were. But Guy made them sound so delicious…and…they were! It was fantastic. The place is funky with all their competition trophies, awards, and ribbons on display. Right won too. It was delicious. We’ll definitely be back!