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Double smoked

Chopped brisket

“Burnt ends”

Ingredients

Large packer brisket
Yellow mustard
Your favorite rubs (3-4 tbsp)
Pecan, cherry, apple wood

Lagniappe

Trim up the brisket fat to about ¼ inch and score every inch

Rub down the entire brisket with regular mustard and apply a generous
amount of your favorite rub. Allow to stand for about 24 hours in your
refrigerator before smoking.

Place the meat on your smoker grate above a large foil pan. Set your smoker
at 250-275 and apply smoke for at least 6 hours. Once the meat reaches160-
165, place the meat into the pan. Cover the pan with foil till it reaches 200.
(2-3 hours) Remove the foil cover and smoke for another hour uncovered to
create the bark.

Remove the meat from the smoker, wrap the brisket in foil, wrap with an old
towel and place in a cooler for a couple of hours. It will continue to cook
and tenderize.

To make the chopped brisket or “burnt ends”, separate the now cooled flat
from the point. Remove the fat cap. Chop the flat into pieces and place the
brisket pieces back into the foil pan with about ½ of the juices defatted.
Stir in, 3-4 tbsp of the rub, an equal amount of BBQ sauce, and put back into
the smoker for another hour or two or until the sauce begins to caramelize.
Remove from the smoker and adjust to your liking with some of the
remaining juices and rub.

Serve with your favorite Bar-B-Que sauce on the side.

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