Paul Kirk’s Beef Brisket and Burnt Ends

One of the classic staples of barbecue is the beef brisket. It takes a long time on the smoker or barbecue, but the end result is worth the wait. Championship pitmaster Paul Kirk along with “Food and Wine” provide a recipe for beef brisket that is sure to be a success even if you are a brisket rookie. Kirk’s recipe includes the point section of the brisket so you can enjoy the burnt ends (a barbecue delicacy) as an appetizer. Also provided, a great wine pairing that will round out the menu quite nicely.

photo by Ernesto Andrade

Posted in Barbecue, Recipes

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