Burnt Ends

No pictures yet- food was to good to take pictures.



Rub -

1. 3 tablespoon coarsely ground black pepper
2. 1/2 tablespoon Cumin
3. 1 tablespoon onion powder
4. 2 teaspoons mustard powder
5. 2 teaspoons garlic powder
6. 2 teaspoons chili powder
7. 1 teaspoon cayenne powder
8. 1/2 teaspoon paparika

Directions

1. Trim most of the fat from the point leave about 1/4 inch
2. Apply EVOO to brisket point
3. Apply Rub to point - generously
4. Smoke with Cherry wood at 225. 1 1/2 hours per LB
5. If you stall out, wrapp in foil. If not keep smoking
6. Around 195 remove from smoker
7. Trim fat off point
8. Cube the point to bite size cubes.
9. If you have drippings add them to the pan if not use some beef stock about 1/4 cup.
10. Add 1/4 cup your favorite sauce (sweet is better for this)
11. Put back on smoker for 30 minutes to tighten back up. 
12. Remove from smoker again and enjoy.