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    Beef: Arthur Bryant's Burnt Ends


    Source of Recipe


    Charles Lee

    List of Ingredients




    1 beef brisket (8 to 10-pound)
    Favorite spice rub
    Favorite BBQ Sauce (recommended: Arthur Bryant's Rich and Spicy Sauce)

    Recipe



    Prepare smoker for cooking, heating to 180 to 200 degrees F. Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.

    Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.

 

 

 

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