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

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>