Brisket Burnt Ends And Beans
Some appetizers could also be a main course. Smoke a brisket using Dickey’s Competition Pellets, remove the point section, cut into pieces and enhance with Dickey’s Rib Rub, Brisket Rub, and Original Barbecue Sauce. Open a can of Dickey’s Brown Sugar Hickory Beans, mix the beans and the brisket and prepare to take all the credit for an amazingly flavorful dish. It’s okay, we don’t mind.
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Preheat smoker to 275°F using pecan wood or Competition Blend Pellets.
Burnt ends are best to make when you are smoking a whole brisket. To make burnt ends, you will utilize the point section of the brisket to make the burnt ends. The flat is sliced for sandwiches, plates etc. Or, save time and use our fully cooked Smoked Brisket Burnt Ends
Remove the point of the brisket while it is still hot. The point should easily separate along the fat line between the flat and point. The total weight of the cooked point should roughly be 2 lbs.
Once the point is removed, cut the point into large 1″ diced pieces. Place the diced pieces into a large mixing bowl. Season the diced pieces with the Dickey’s Rib Rub and Dickey’s Beef Brisket Rub. Then toss with Dickey’s Original Barbecue Sauce and vinegar.
Open the 2 cans of Dickey’s Brown Sugar Hickory Beans and pour into a cast-iron skillet. Place the diced brisket pieces that have been seasoned and tossed in sauce over the top of the beans, pour any remaining sauce over the top of the meat and beans.
Place the cast iron pan in the center of the smoker for 1 hour. The brisket pieces should darken and the sauce should begin to caramelize on the edge. The beans will be fully heated at the end of 1 hour.