South Chicago Packing 100% Pure Smoked Brisket Burnt Ends with Tallow Glaze

How to Make South Chicago Packing 100% Pure Smoked Brisket Burnt Ends with Tallow Glaze

1. 1

   Step 1: Trim and season the brisket point

   Trim the brisket point to remove silver skin and leave about 1/4–1/2" of fat cap for flavor. Spread yellow mustard as a binder, then rub evenly with kosher salt, coarse black pepper, garlic powder and brown sugar; press the rub into the meat and let rest at room temperature for 30–45 minutes while you prepare the smoker.

   For this step

   • 4 lbbeef brisket point
   • 2 tbspkosher salt
   • 2 tbspcoarse black pepper
   • 1 tbspgarlic powder
   • 2 tbspbrown sugar
   • 2 tbspyellow mustard
   
2. 2

   Step 2: Preheat smoker and begin low-and-slow smoke

   Preheat your smoker to 225°F (107°C) and add hickory wood chunks for steady smoke. Place the brisket point fat-side up on the grate and smoke until the internal temperature reaches about 160–165°F (71–74°C) and a dark bark has formed, roughly 3–4 hours depending on size.

   For this step

   • 4 pieceshickory wood chunks
3. 3

   Step 3: Wrap with broth and continue to target temperature

   When the point hits ~165°F, double-wrap it tightly in butcher paper or foil with 1 cup beef broth poured in before sealing to maintain moisture. Return to the smoker and continue until the meat reaches 200–205°F (93–96°C), about 1.5–3 hours depending on carryover; then let rest sealed for 30 minutes to redistribute juices.

   For this step

   • 1 cupbeef broth
   
4. 4

   Step 4: Cube the point and sauce for caramelization

   Unwrap and remove the point’s excess fat, then cut the point into roughly 1" cubes. In a shallow foil pan or tray, toss the cubes with the barbecue sauce and a splash (1–2 tbsp) of reserved beef broth to help coat. Spread the cubes in an even layer and return to the smoker until the sauce is tacky and starting to caramelize, about 30–45 minutes.

   For this step

   • 1 cupbarbecue sauce
   
5. 5

   Step 5: Finish with a South Chicago Packing tallow glaze

   Gently melt South Chicago Packing 100% Pure tallow in a small saucepan, then whisk a couple tablespoons of barbecue sauce into the warm tallow to make a glossy glaze. Brush the glaze over the cubes and return to the smoker for 10–15 minutes to set and intensify the sheen and beef flavor.

   For this step

   • 4 ozSouth Chicago Packing 100% Pure
   
6. 6

   Step 6: Rest briefly and serve

   Remove the burnt ends from the smoker and let them rest 5–10 minutes so the glaze sets. Serve hot as an appetizer or main — garnish with chopped parsley or pickled onions if desired and enjoy the rich, beefy, tallow-enhanced finish.

1. Trim the brisket point to remove silver skin and leave about 1/4–1/2" of fat cap for flavor. Spread yellow mustard as a binder, then rub evenly with kosher salt, coarse black pepper, garlic powder and brown sugar; press the rub into the meat and let rest at room temperature for 30–45 minutes while you prepare the smoker.
2. Preheat your smoker to 225°F (107°C) and add hickory wood chunks for steady smoke. Place the brisket point fat-side up on the grate and smoke until the internal temperature reaches about 160–165°F (71–74°C) and a dark bark has formed, roughly 3–4 hours depending on size.
3. When the point hits ~165°F, double-wrap it tightly in butcher paper or foil with 1 cup beef broth poured in before sealing to maintain moisture. Return to the smoker and continue until the meat reaches 200–205°F (93–96°C), about 1.5–3 hours depending on carryover; then let rest sealed for 30 minutes to redistribute juices.
4. Unwrap and remove the point’s excess fat, then cut the point into roughly 1" cubes. In a shallow foil pan or tray, toss the cubes with the barbecue sauce and a splash (1–2 tbsp) of reserved beef broth to help coat. Spread the cubes in an even layer and return to the smoker until the sauce is tacky and starting to caramelize, about 30–45 minutes.
5. Gently melt South Chicago Packing 100% Pure tallow in a small saucepan, then whisk a couple tablespoons of barbecue sauce into the warm tallow to make a glossy glaze. Brush the glaze over the cubes and return to the smoker for 10–15 minutes to set and intensify the sheen and beef flavor.
6. Remove the burnt ends from the smoker and let them rest 5–10 minutes so the glaze sets. Serve hot as an appetizer or main — garnish with chopped parsley or pickled onions if desired and enjoy the rich, beefy, tallow-enhanced finish.