Brisket burnt end burger

Trim the brisket removing all of the hard white fat.

You can separate the point for the flat, or simply cook it attached.

Set your smoker to 275°F or 135°C.

Rub the brisket liberally with Bull Dust or rub of your choice.

Let the rub work into the meat for an hour or 2 before putting it into the smoker.

Put the brisket or point into the smoker and leave for the first 2 hours.

Check the brisket after 2 hours and spritz if looking dry.

Cook for a further 2-4 hours or until the brisket reaches an internal temperature of 165°F (74°C). At this point wrap the brisket nice and tight in foil or butchers paper.

Cook the brisket until it probes like soft butter (internal temperature could be anything from 195°F to 215°F).

Before the brisket is done cooking, pour 1L of coke a cola into a saucepan and reduce by half. Add the sauce to the saucepan once the Coke has reduced, then set aside.

Once your happy the brisket is cooked well, rest in an insulated box such as a chilly bin for at least an hour.

After the rest, remove some of the point end. Try cutting it completely off through the fat seam to recover as much point as possible.

Cube the point into 1 inch cubes.

Place the cubes into a foil tray or oven tray and pour in the liquid, cover with foil tightly and cook for about half an hour. You can then remove the foil and let the sauce reduce in the pan until very sticky.

If using leftover brisket burnt ends, place the burnt ends into a vacuum bag or a clip lock bag (as long as it’s water tight it fine) and place into a simmering pot of water for 5-10 mins to heat the burnt ends through.

If you are using recently cooked burnt ends you can skip this step.

While the brisket is warming up, cut the brioche bun in half and toast in the oven on grill.

Once the buns are toasted assemble the burger by placing the lettuce on the bottom bun then 4 cubes of burnt ends, then the 2 slices of cheese.

Place bun with the lettuce, burnt ends and cheese back into the oven to melt the cheese.

Finish the burger off by placing the caramelised onions or onion chutney on top of the cheese and a dollop of both Slap it On Mustard and Meat Juice. Enjoy!