Burnt Ends

Courtesy of Ray Lampe, Dr. BBQ

15 Minutes
4-8 Hours


  • 1 brisket point, about 3 lbs (1.8 kg) trimmed 
  •  Olive oil 
  •  Big Green Egg Sweet and Smoky Seasoning 
  • 1 cup (240 ml) Big Green Egg Sweet & Smoky Kansas City Barbecue Sauce 
  • 1/2 cups (120 ml) beef broth 
  • 1 cup (240 ml) brown sugar 


Big Green Egg Seasoning, Sweet & Smoky

Add flavor to any dish by sprinkling Sweet & Smoky Seasoning on any of your favorite foods before co...

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The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Smoking Chunks

Wood smoking chunks add a variety of delicious flavors to foods cooked over the coals. Each type of ...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with hickory Smoking Chunks.

Step 2

Rub the point lightly with olive oil, then season with the Big Green Egg Sweet & Smoky Seasoning. Place in the EGG and cook for 4-5 hours until the point is well browned and cooked to an internal temperature of 160°F/71°C. Wrap the point in butcher paper and keep cooking. When the internal temperature reaches 190°F/87°C remove from the EGG and let rest.

Step 3

While the meat is resting, mix together the barbecue sauce, beef broth and brown sugar in the baking dish and place on the EGG. Cut the meat into cubes about 1 1/2 inch (4 cm) square. Add the squares of beef to the sauce and toss them well to coat. Cook for 1 hour and check for tenderness. They should be soft to the touch and bite. If they’re not done, just cook for another 30-60 minutes until they are. If the sauce begins to dry up just add some additional beef broth.

Step 4

Makes about 4 servings

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