Bourbon Brisket Burnt Ends Recipe NBC Boston [Video]

For the Smoked Brisket

INGREDIENTS:

• 1 –12-14 lb whole brisket
• 2 Tablespoons — coarse Kosher salt
• 2 Tablespoons — coarse ground black pepper

PREPARATION:

1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. In a mixing bowl or empty spice container, mix the salt and pepper. Share over the brisket to evenly distribute the spices on all sides.
3. Preheat …