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Brisket Burnt Ends

Smokin Monkey

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Brisket Burnt Ends

236 ml Apple Cider Vinegar 
354 ml Water
1 Brisket point-end, approx 7lb

For the Brisket Rub

20 g Salt

20 g Garlic Powder

20 g Black Pepper

20 g Onion Powder

236 ml Cola
236 ml BBQ Sauce
78 ml Brown Sugar
30 ml Worcestershire Sauce
15 ml Soy sauce
30 g  Butter
15-30 ml Honey
Kosher Salt

Preheat a smoker to 121'C. Place apple cider vinegar and water into spritz bottle.
Season the brisket well with salt, Pepper, Garlic and Onion mix.
Place the brisket into the smoker. Cook, spritzing occasionally with the cider vinegar mix until an internal temperature of 65'C is reached.
Wrap the brisket tightly in foil, and return to the smoker until an internal temperature of 85'C is reached.
Remove brisket from the smoker, and cut into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard - they will not have a pleasant mouthfeel.
Place the cola in a small saucepan over medium high heat, and reduce liquid by at least half. Add the bbq sauce, brown sugar, Worcestershire, soy and butter, plus salt to taste. Stir to combine.
Place the brisket cubes in a large foil tray, then pour over the sauce, stirring to make sure all the pieces are well coated. Drizzle honey across the top, then return to the smoker.
Increase the heat of the smoker to 135'C, and cook a further 2-3 hours, or until the liquid has reduced and caramelized. You will see fat accumulate at the bottom of the pan as it renders - this is normal, and should not be confused with the sauce liquid. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may harden.












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