I have been wanting a big plate of burnt ends but haven’t had the time to deal with a whole brisket.
That’s okay…there is more than one way to skin a cat.
I found a pack of boneless beef short ribs that had some real nice marbling. These are essentially slices of a boneless beef chuck eye roast. They got paired up with an excellent brisket rub, The Most Powerful Stuff.
I cut the beef ribs into cubes before cooking so they would cook faster and have more surface are to soak up that incredible rub.
I had the seasoned rib cubes in a metal mesh basket and used that directly on the kettle.
The beef cubes were smoked with apple using indirect high heat for an hour.
The rub helped develop a really nice bark.
The cubes got transferred to a foil pan and tossed with a mix of butter and Heads Country Spicy barbecue sauce.
The pan was wrapped in foil and went back on the kettle with indirect heat for another 90 minutes.
The end result was perfect!
It only took two and a half hours to make up a big plate of burnt ends that were just as good…maybe better…than what I would have gotten after fighting a brisket all day.
Oh, and that brisket rub from Rod Grey? It’s Powerful Stuff that will treat you right!
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Chilebrown says
That looks fantastic and will have to give it a try. We most likely will use another rub because I have never seen this rub available in our area. Thanks for the inspiration.
David says
Thanks for the kind words!
Andrew says
What sort of temperature range is “indirect high heat” for the first hour? And when the covered foil pan goes back in for 90-minutes what temperature is that at, also indirect high heat?
Regards
Andrew
David says
About 300-325F. Yes, foiled pan gets the same.
Andrew says
Much obliged – thanks