Brisket Burnt Ends Smoker Recipe
Grobbel’s Smokehouse Beef Brisket Burnt Ends have been hickory smoked, low and slow for up to 10 hours. To reheat the Burnt Ends in a smoker, preheat the smoker to 225 degrees. Remove the Burnt Ends from packaging and place in a bowl. Toss the Burnt Ends with your favorite Rub and then Barbeque Sauce until all are evenly coated. Place the Burnt Ends into an aluminum tray and place the tray in the Smoker. Smoke for 1 hour or until the Burnt Ends are heated through and the sauce has caramelized. Serve.