Smoked Corned Beef Brisket Burnt Ends Recipe

This meat candy was salty, sweet & spicy. You won't want to miss out on this recipe for Smoked Corned Beef Brisket Burnt Ends. This recipe was made on an offset smoker by Char-Griller Ambassador, James Llorens. It takes a decent amount of cook time for this low-and-slow recipe, but it's well worth it!

Instructions

1. 01

   Lather all sides of the corned beef brisket flat with olive oil for the binder

2.  

3. 02

   Season all sides with BBQ rub

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5. 03

   Rest at room temperature

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7. 04

   Fire up the Smokin’ Champ or your offset smoker to 300° with a full chimney of lump charcoal in the main grilling area offsetting the fire from the food. Place a cherry wood chunk atop the fire in the cooking grill grate for a lingering smoke. Use a drip with no water. Open the top smoke stack halfway.

8.  

   

9. 05

   Place the meat in the grill offset from the fire and smoke to an internal temperature 165°. This takes about two hours.

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11. 06

    Place the meat in a foil pan with light brown sugar, butter, BBQ rub, orange peach mango juice, and pineapple BBQ sauce. Cover with foil and place back in the grill.

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13. 07

    Cook to an internal temperature of 205° at 300°. This takes about 90 minutes.

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15. 08

    Remove the foil pan from the grill and remove the meat. Cube the meat and place it back into the foil pan with the BBQ juices. Then add light brown sugar, butter, BBQ rub, and pineapple BBQ sauce.

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17. 09

    Bump up the heat to 400° and place the foil pan with the cubed smoked corned beef brisket burnt ends uncovered and cook for an additional 90 minutes.

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19. 10

    Remove, rest, plate, and enjoy!

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