Recipe courtesy of Grinders Pizza
Burnt End Philly
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2102
- Total Fat
- 146
- Saturated Fat
- 59
- Carbohydrates
- 72
- Dietary Fiber
- 10
- Sugar
- 35
- Protein
- 121
- Cholesterol
- 589
- Sodium
- 1958
- Total: 16 hr 35 min (includes marinating time)
- Active: 2 hr
Ingredients
1 cup paprika
3/4 cup light brown sugar
1/4 cup ground cumin
1/4 cup garlic salt
1/4 cup onion salt
1/8 cup cayenne pepper
2 tablespoons soy sauce
1 tablespoon beef base
8 pounds brisket, trimmed of all but 1/4-inch fat
Your favorite rub, for the brisket
8 ounces barbecue sauce
1 cup brown ale beer
1 sliced green pepper
1 sliced white onion
1 cup sliced white mushrooms
4 to 6 hoagie rolls, preferably Amoroso brand
4 ounces cheese dip, such as Cheese Whiz
Directions
Special equipment:
a flavor injector; a smoker- Bring the paprika, light brown sugar, cumin, garlic salt, onion salt, cayenne pepper, soy sauce, beef base and 4 cups water to a low boil in a pan. Boil everything until dissolved, then let cool. Transfer to a flavor injector, then inject into the brisket in a pattern, every inch across the grain, and then the remainder with the grain.
- Pat the brisket dry and coat with rub. Cover in plastic wrap and refrigerate for 5 hours.
- Prepare a smoker for smoking at 275 degrees F.
- Smoke the brisket until its internal temperature reaches 165 degrees F, 4 to 5 hours. Wrap in foil and put back in the smoker until the internal temp reaches 205 degrees F, 3 to 4 hours more. Remove from heat to rest.
- Separate the point form the flat, then cut the point into cubes and put back in the smoker in a foil pan. (Save the flat for another use.) Cook until the points reach 205 degrees F, then then toss with barbecue sauce, beer and a shake of rub.
- Saute green peppers, green onions and mushrooms until soft.
- Split the hoagie rolls and toast on the flat top.
- Add the burnt ends, sauteed vegetables and cheese dip.