Ingredients with Measurements:
- 4 lbs beef brisket point
- 1/4 cup BBQ rub
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup beef broth
- 1/4 cup butter
- Salt and pepper to taste
Special Equipment Needed:
- Smoker or grill
- Aluminum foil
- Meat thermometer
Step-by-Step Instructions:
1. Preheat smoker or grill to 250°F.
2. Trim excess fat from the brisket point and season with BBQ rub, salt, and pepper.
3. Place the brisket point on the smoker or grill and smoke for 4-5 hours, or until the internal temperature reaches 160°F.
4. Remove the brisket point from the smoker or grill and wrap it tightly in aluminum foil.
5. Return the brisket point to the smoker or grill and continue cooking for an additional 3-4 hours, or until the internal temperature reaches 200°F.
6. Remove the brisket point from the smoker or grill and let it rest for 10-15 minutes.
7. Cut the brisket point into 1-inch cubes and place them in a large disposable aluminum pan.
8. In a saucepan, combine brown sugar, honey, apple cider vinegar, ketchup, Worcestershire sauce, beef broth, and butter. Heat over medium heat until the butter is melted and the sauce is well combined.
9. Pour the sauce over the brisket cubes and toss to coat.
10. Return the pan to the smoker or grill and cook for an additional 30-45 minutes, or until the sauce has caramelized and the burnt ends are crispy.
- Time:
Preparation time: 15 minutes
- Smoking time: 7-9 hours
- Cooking time: 30-45 minutes
Temperature:
- Smoker or grill temperature: 250°F
- Internal temperature of brisket point: 160°F and 200°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 580
- Fat: 36g
- Carbohydrates: 25g
- Protein: 41g
Substitutions for ingredients:
- Beef brisket point can be substituted with pork belly or beef chuck roast.
- BBQ rub can be substituted with your favorite dry rub.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Ketchup can be substituted with tomato sauce or BBQ sauce.
- Worcestershire sauce can be substituted with soy sauce or teriyaki sauce.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Butter can be substituted with olive oil or vegetable oil.
Variations:
- Add diced onions, garlic, or jalapeños to the sauce for extra flavor.
- Use different types of wood chips for smoking, such as hickory, mesquite, or cherry.
- Serve the burnt ends on a bed of coleslaw or mac and cheese for a complete meal.
Tips and Tricks:
- Make sure to trim excess fat from the brisket point to prevent it from becoming too greasy.
- Wrap the brisket point tightly in aluminum foil to prevent moisture from escaping.
- Use a meat thermometer to ensure the brisket point is cooked to the correct internal temperature.
- Let the brisket point rest before cutting it into cubes to prevent the juices from escaping.
- Toss the burnt ends in the sauce just before serving to prevent them from becoming soggy.
Storage Instructions:
- Store leftover burnt ends in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat oven to 350°F.
- Place the burnt ends in a baking dish and cover with foil.
- Bake for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the burnt ends in the disposable aluminum pan for a rustic look.
- Garnish with chopped parsley or green onions for a pop of color.
Garnishes:
- Chopped parsley
- Green onions
Pairings:
- Cornbread
- Baked beans
- Potato salad
Suggested Side Dishes:
- Coleslaw
- Mac and cheese
- Grilled vegetables
Troubleshooting Advice:
- If the burnt ends are too dry, try adding more sauce or wrapping them in foil during the final cooking stage.
- If the burnt ends are too greasy, try trimming more fat from the brisket point before smoking.
Food Safety Advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the brisket point is cooked to a safe temperature of 160°F.
- Store leftover burnt ends in the refrigerator for up to 3 days.
Food History:
- Burnt ends originated in Kansas City, Missouri, where pitmasters would serve the crispy, caramelized pieces of brisket to customers as a special treat.
Flavor Profiles:
- Smoky
- Sweet
- Tangy
- Savory
Serving Suggestions:
- Serve the burnt ends with your favorite BBQ sauce on the side.
- Pair with a cold beer or a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A