Chef Tom cooks Smoked Barbecue Brisket with Burnt Ends because there’s really no such thing as smoked barbecue brisket without burnt ends. Using a Yoder Smokers YS640 pellet grill, Chef cooks a butter soft backyard brisket for family and friends with the point and the flat separated halfway through. What he ends up with is a succulently smoked, terrifically tender brisket with beautiful honey glazed burnt ends. After a relatively brief 8-hour cook time, you’ll end up with perfectly hanging pencil thin slices that melt in your mouth. Along the way, Chef Tom teaches you how to use a knife to remove the fat cap, how to inject your brisket, discusses whether to place the fat cap side up or down on the grill, and goes over the importance of wrapping your brisket in foil. ► PRINT RECIPE: https://www.atbbq.com/thesauce/smoked-barbecue-brisket/ RECIPE COOKED ON: null SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/2SeudNq WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM ________________________________________________ ** CHEF TOM’S TOP PICKS ** BEST PELLET GRILL: null BEST CHARCOAL GRILL: null BEST GAS GRILL: https://bit.ly/3ydVaER KITCHEN TOOLS: null GEAR: null _________________________________________________ ** FOLLOW US ** FACEBOOK: https://www.facebook.com/allthingsbbq TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson