Smoked Whole Brisket With Burnt Ends
630 mins (prep 30, cooking 600)
11 ingredients
10 servings
This is for a smoker. If yours burns wood, just ignore the smoke wood suggestions. I used a charcoal smoker and a water pan. The cut of meat is a whole beef brisket which includes the brisket "flat" and the "point." It's also called a packer brisket. You can of course, just cook brisket flats which are more available and skip the burnt ends which I make with the point. Burnt ends have crunchy exteriors and are popular in Kansas City and parts of Texas.

Categories:  north-american , southwestern-u.s. , american , beef , meat , smoker , equipment , grilling ,
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Serving Size (473.88 g)
Servings 10
Amount per Serving
Calories 934.74 Calories from Fat 611.91
% Daily Value *
Total Fat 67.99g 1046.02%
Saturated Fat 21.53g 1076.35%
Trans Fat 0.0g %
Cholesterol 244.94mg 816.48%
Sodium 7860.7mg 3275.29%
Total Carbohydrate 9.46g 31.54%
Dietary Fiber 1.27 g 50.79%
Sugars 6.52 g %
Protein 67.11g 1342.19%
Vitamin A 1468.82IU% Vitamin C 123.09mg%
Calcium 57.72mg% Iron 8.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coriander seed, fresh ground pepper, ground cumin