BBQ Bob's 4 Ingredient Burnt Ends

INGREDIENTS

• 1 whole brisket
• 1 shaker of Mad Maddie’s Buttery Garlic seasoning
• 1 shaker of 7 Bones Beef rub
• 1 bottle of Beef and Big Game sauce

DIRECTIONS

1. Trim heavy fat and silver skin off the point and flat of the brisket.
2. Slow cook your brisket at 250°F over charcoal and your choice of smoke wood. (I used a couple chunks of Pecan and Hickory)
3. When brisket is tender (approximately 203-205°F) separate the point and flat. (9-11 hours overall)
4. Trim off any unwanted thin, thick, dry, or fatty parts of the point.
5. Re-season the point with 7Bones beef rub and place back in the cooker to form an even bark.
6. you can separate the point and flat before smoking and cook separately if desired. I like cooking them together. I get a moist product when cooking choice cuts this way.
7. Once bark is formed, let cool slightly and cube the point with a sharp knife. Choose the nicest looking cubes If competing. If not, sauce them all with warmed BBQ Bob’s Beef and Big Game sauce. Place on a rack and get them back in the smoker for 5-7 minutes allowing sauce to set.
8. Place 1-2 oz. of Mad Maddie’s seasoning in a coffee grinder to make a fine finishing dust. Place dust into a powered sugar shaker with a fine mesh screen.
9. Dust the sauces cubes on bottom and top lightly and serve to family, friends and bbq judges!