Beef Brisket Burnt Ends

burn endsBloomingdale, Georgia is located along the northwestern border of Chatham County. That is where you will find Roy’s Nutz & Buttz, owned by Roy Chambliss. Roy shared his Beef Brisket Burnt Ends recipe with us. To read his interview click on the link.

Trim the brisket.

Place in a full-size steam pan.

Season with Oak Ridge BBQ’s Black Ops Brisket Rub.

Smoke for approximately 6 hours or until internal temperature reaches 155F. Separate the point and the flat. Cut into chunks. Return to pan. Season with our housemate Sugar’s Original BBQ Sauce. Cover.

Put back on smoke for approximately 3-4 hours until tender.

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