Jeremy Williams and Richard Fergola share the recipe for their bacon-wrapped burnt ends.
See more at http://www.fergoliciousbbq.com/.
Bacon Wrapped Burnt Ends
1 Brisket Point
½ C Worchestershire
½ C Fergolicious LUV Rub
8-12 slices Bacon
1 C Kosmos Q Sweet Smoky Smoke sauce
Hickory, Oak or Pecan wood
Start by rubbing the brisket point with Worcestershire sauce. This will add a bold flavor profile as well as work to assist the rub from holding on the beef. Apply the Fergolicious LUV Rub to whole point (top & bottom). Let the brisket point sweat for about 30 minutes. Place point on indirect heat smoker at 250-275 degrees for about 4-5 hours. After 4-5 hours, wrap in foil to finish cooking. Brisket point will be ready to come out when internal temp reaches approx. 197 degrees. Let the meat rest for about 30 minutes. Once rested, remove point from the foil wrap. Slice against the grain into approx. 1 x 1 inch cubes. Once cubes have been sliced, apply a light coat of Kosmos Q Sweet Smoky Smoke sauce and mix the cubes up so they are coated with sauce. Now apply a light dusting of Fergolicious LUV Rub to the cubes. With this size cubes, cut your bacon slices in half. Take a half slice of bacon and wrap it around the cube and hold with a toothpick. Once all cubes are wrapped with bacon, season one more time with light coat of Fergolicious LUV Rub.
Place burnt ends on a rack back in the smoker at approx. 300 degrees until bacon is crispy. To add extra flavor, hit burnt ends with sauce one more time or serve with sauce on the side.