Updated: Nov 24, 2019
Burnt Ends are hands down my favorite way to eat brisket. However, it had been YEARS since I last had them because of the sweet, sugary BBQ sauces that they are cooked in. This caused me to set out on a quest to create an amazing recipe for keto burnt ends.
Cook Time: 8 Hours
Macros Per Serving(5 oz):
Total Carbs: 3g
Net Carbs: 3g
* Macros were calculated based on 8 servings.
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Let's Do This:
If you purchased a packer brisket, separate the point from the flat. See brisket video for details.
Trim the brisket to 1/4 inch fat.
Apply a generous amount of dry rub.
Place on smoker or in oven at 225F for 6-7 hours until internal temperature reaches 180F.
Allow to cool for 20-30 minutes.
Cut brisket into 1 inch cubes.
Mix BBQ sauce, beef broth, and 1 TBSP of the dry rub in a bowl.
Mix brisket cubes and sauce in a large cast iron skillet or disposable baking dish.
Cover with foil.
Return to smoker/oven for an additional 2 hours. Half way through mix the brisket.
Carefully remove from heat.