More recipes

Beef Brisket & Burnt Ends

  • Meat Beef
  • Cut Brisket

Beef Brisket & Burnt Ends | Masterclass

Ingredients

Beef

  • 7 kg point end brisket
  • Cooking oil
  • 300mls stock

Brisket Rub

  • 60% Kosher salt
  • 40% ground black pepper

Spritz

  • 1/3 Apple cider vinegar
  • 1/3 Beef Stock
  • 1/3 Water

Serving Suggestions 

  • Boston Beans
  • Coleslaw and mayonnaise
  • Pickles
  • Burnt ends
  • Homemade Barbeque Sauce
  • Or make a sandwich or add to a power bowl

Preparation

  1. Rub brisket all over with a mix of 60% kosher salt and 40% ground black pepper. Set aside for 15-30 minutes for flavours to infuse.
  2. Preheat barbeque to 135°C. Place brisket in barbeque, hood down and monitor internal temperature. Using the spritz, spray every 30-60 minutes to ensure meat remains moist and adds flavour. Cook until internal temp of 65°C.
  3. Remove brisket and wrap brisket in foil (Texas crutch hold). Pour in stock, close foil and place back in barbeque to finish cooking to internal temperature of 95°C. Remove , open foil for 5 minutes to allow steam to escape, and re-wrap in foil and tea towels, place into an esky and rest for 1-2 hours.
  4. Remove brisket from esky, unwrap, cut across the grain and serve.

Burnt Ends 

  1. Cut point into 2.5cm cubes, place on a tray and combine well with barbeque sauce. Place back on the barbeque at 140°C for ½ hour to reduce and caramelise.

Printable Recipe PDF