Recipe from Butcher Bar as seen on FOX & Friends Weekend’s BBQ Fest!
DOUBLE SMOKED BURNT ENDS AKA MEAT CANDY
Dry Rub (recipe below)
10-15 lbs. beef brisket
Coat a 10-15 pound beef brisket (deckle not removed) with the dry rub. Place in refrigerator for 12-24 hours.
Place brisket in smoker and smoke for 12-14 hours. Remove brisket and sever off the deckle.
Re-coat it with dry rub and place back in smoker and smoke for an additional 2-3 hours.
Remove and cut into large chunks and serve.
Organic white sugar
Organic black pepper
Organic onion powder
Organic garlic powder
Organic mustard powder
Other secret ingredients
*Although we’d love to share the complete recipe, the ratios and secret ingredients are what took us months to develop give our rub that something extra special. Hope you understand that we can’t share those!