Barbecued Brisket and Burnt Ends

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Ten hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor. Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends). When slicing the brisket, cut perpendicular to the grain to keep the meat juicy.

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  • 10

Ingredients

  • MOP
  • 2 cups beef broth or
  • low-sodium consommé 1/2 cup cider vinegar
  • 1/2 cup Worcestershire sauce 4 garlic cloves, smashed 1/4 cup grated onion
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • SLATHER
  • 1/4 cup Dijon mustard
  • 2 tablespoons pickle juice (from a jar of dill pickles)
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon Worcestershire sauce 3/4 teaspoon hot sauce
  • RUB
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • sweet paprika
  • 2 tablespoons garlic salt 11/2 teaspoons onion salt
  • 1-1/2 teaspoons pure chile powder
  • 1-1/2 teaspoons freshly ground pepper
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried oregano
  • One 9-pound whole packer beef
  • brisket, fat trimmed to 1/4 inch
  • Kansas City—Style Barbecue Sauce

Preparation

Step 1

1. Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold, open them).
2. MAKE THE MOP: Combine the ingre-dients in a small saucepan and bring to a boil. Simmer over low heat for 10 minutes. Strain, cool and transfer to a spray bottle.
3. MAKE THE SLATHER AND RUB: Mix the slather ingredients in a bowl. In another bowl, combine the rub ingredients.
4. Put the brisket on a large rimmed baking sheet and coat it with the slather. Sprinkle the rub all over the brisket.
5. When the coals are hot,
one side of the grill and set a
filled with water on the other side. Using tongs transfer 4 of the hot coals
chimney to light an additio quettes. Set the brisket on th over the drip pan, fat side up, widest end facing the coals. Cover cook for about 5 hours, maintain steady temperature inside the grill of to 275° (add more lit coals, 25 at a time every hour or so, as needed)Spray the brisket with the mop evey hour.
6. After 5 hours, carefully flip the brisket and rotate it 180° so the opposite end is now facing the coals. Cover and then cook for 2 hours. spraying every hour with the mop and adding more hot coals to the grill as necessary.
7. Flip the brisket and rotate it 90°. Spray with the mop again, cover and cook for 1-1/2 hours. Flip the brisket a final time and rotate it 180°. Spray with the mop, cover and cook for about 1 hour longer, Cook until an instant-read thermometer inserted into the thickest part registers 185 °
8. To make the Burnt Ends, transfer the brisket to a carving board and cut off the point, slicing through the layer of fat that separates it from the brisket. Return the point to the grill. Spray it with the mop, cover and cook for 1 hour, or the meat is almost black on the outside. Transfer the point to the carving board let rest for 15 minutes. Slice into cubes and serve, or save for making Grandma Kirk's Baked Beans . Thinly slice the brisket against the grain. Serve with Kalsas City—Style Barbecue Sauce on the side.

MAKE AHEAD The brisket and burnt ends
can be refrigerated for up to 3 days; reheat in a 325° oven in a covered casserole.

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