Burnt Ends & Brisket
It's all about the beef with this set that'll have you cooking up brisket and burnt ends like the pros. Start with a slathering of 'Cue Glue which helps your spices stick and creates the ultimate chewy yet tender bark. Then go traditional Texas-style with a generous sprinkling of Salt & Pepper Tableside Seasoning or add a Kansas City spin with sweet and smoky TSM BBQ Rub. Serve up your BBQ masterpiece with a bottle of Southern Gold Barbecue Sauce on the side and sit back and relax, you earned it.
This spice set contains the following products:
'Cue Glue - 12 fl oz Bottle
Southern Gold Barbecue Sauce - 12 fl oz Bottle
Salt & Pepper Tableside Seasoning - 1 1/2 cup jar
TSM Kansas City BBQ Rub - 1 cup bag
'Cue Glue: Distilled vinegar, water, mustard powder, salt, paprika, dill seeds, turmeric.
Southern Gold Barbecue Sauce: Tomato paste (tomatoes, citric acid), water, yellow mustard (water, distilled vinegar, mustard seed, salt, turmeric, oleoresin paprika, spices), distilled vinegar, brown sugar, worcestershire sauce [cider vinegar, molasses, tamari (water, soybeans, salt, alcohol to preserve freshness), wine vinegar, tamarind, water, rice vinegar, liquid aminos (vegetable protein from soybeans, water), spices, onion, garlic], dijon mustard [water, mustard seeds, vinegar, salt, citric acid, potassium metabisulfites (preservative)], salt, black pepper, garlic, onion, hickory smoke flavoring (maltodextrin), chipotle
Salt & Pepper Tableside Seasoning: Kosher salt, coarse black pepper
TSM Kansas City BBQ Rub: Brown and white sugars, salt, California paprika, hickory smoke salt, black pepper, mustard, onion, celery, ginger allspice, cayenne, garlic, turmeric, red bell pepper, spices
1 (10 lb.) whole beef brisket, fat trimmed to 1/4-inch thickness
1/4 cup TSM Kansas City BBQ Rub
2 to 3 tsp. ‘Cue Glue per lb. meat
1/2 cup Salt & Pepper Tableside Seasoning
Place brisket on a rimmed baking sheet. Slather the meat on both sides with ‘Cue Glue, sprinkle brisket generously with BBQ rub, then cover with salt & pepper. Let sit at room temperature for 1 hour. Meanwhile, soak wood chunks for 1 hour. Just before the hour is up, fill chimney starter with charcoal. Light charcoal and let it burn until coals are covered in a layer of ash. Carefully transfer coals to one side of the grill. Place 3 chunks of wood next to (but not on top of) coals; this helps them burn slowly. Place drip tray on the other side of grill next to coals. Place grate on grill and cover grill. Stick the thermometer through the vent and heat until it registers 225 to 250 degrees and wood is smoking. Adjust vents on bottom and top of grill to maintain temperature; larger opening for more heat, smaller opening for less heat. Once grill is to temperature, place brisket directly over drip pan. Cover grill so that the vent side is directly over the brisket. Smoke brisket for 5 to 6 hours, checking the temperature, coals, and wood chunks every 30 to 45 min. You want to keep the temperature between 225 and 250 degrees. Replace burned out coals with new coals as needed; you may need a few more chimneyfuls of coals to keep the heat going. Move wood chunks closer to hottest coals if they aren’t burning, or replace with new wood if they have extinguished. Rotate and flip the brisket every 1 to 1.5 hours. Start checking temperature of brisket at 4 hours. Remove from grill when thickest part of brisket registers 150 to 170 degrees on a meat thermometer. Remove brisket from grill, wrap in foil, and set on a rimmed baking sheet. Cook in a 250-degree oven for about 4 to 6 more hours until meat reaches an internal temperature of 195 to 205 degrees. Let brisket rest 1 to 2 hours before slicing, against the grain, into 1/4-inch thick slices.
For this recipe, you will either need a smoker or a charcoal grill, chimney starter, 10 lb. bag natural charcoal, aluminum drip tray, 4 to 8 hardwood chunks (hickory or oak), and a thermometer. For a smoker, follow the instructions for your model with the time and temperature guidelines in the recipe below.
YIELDS: 8 to 10 servings
THANKS TO: Adapted from Bon Apetit’s Texas Style Smoked Brisket