Ingredients with Measurements:
- 2 lbs beef brisket point
- 1/2 cup BBQ sauce
- 1/4 cup brown sugar
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb bacon
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 cut into 1-inch cubes.
3. In a small bowl, mix together BBQ sauce, brown sugar, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
4. Place the brisket cubes in a disposable aluminum pan and pour the BBQ sauce mixture over them. Toss to coat.
5. Cover the pan with aluminum foil and place it on the smoker or grill. Cook for 3-4 hours or until the internal temperature of the brisket reaches 195°F.
6. Remove the pan from the smoker or grill and uncover it. Increase the temperature to 375°F.
7. Cut the bacon slices in half and wrap each brisket cube with a half slice of bacon.
8. Place the bacon-wrapped brisket cubes on the smoker or grill and cook for an additional 30 minutes or until the bacon is crispy.
9. Remove from the smoker or grill and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 4-5 hours
Temperature:
Smoker or grill temperature: 250°F for the brisket, 375°F for the bacon-wrapped cubes
Internal temperature of brisket: 195°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 32g
Protein: 32g
Carbohydrates: 8g
Fiber: 0g
Sugar: 7g
Sodium: 830mg
Substitutions for ingredients:
- Pork belly can be used instead of beef brisket point.
- Any type of BBQ sauce can be used.
- Maple syrup or honey can be used instead of brown sugar.
- Chipotle powder can be used instead of chili powder.
Variations:
- Add diced jalapeños or hot sauce to the BBQ sauce mixture for a spicier version.
- Use different types of wood chips for smoking to add different flavors.
- Serve with a side of coleslaw or potato salad.
Tips and tricks:
- Use a meat thermometer to ensure the brisket is cooked to the correct internal temperature.
- Let the brisket rest for at least 10 minutes before cutting into cubes.
- Soak toothpicks in water for 30 minutes before using to secure the bacon to the brisket cubes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the bacon-wrapped burnt ends on a platter with toothpicks for easy serving.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
Coleslaw, potato salad, baked beans, or cornbread.
Troubleshooting advice:
- If the bacon is not crispy enough, place the bacon-wrapped cubes under the broiler for a few minutes.
- If the brisket is not tender enough, cook for an additional hour or until it reaches the correct internal temperature.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the meat is cooked to the correct temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Burnt ends originated in Kansas City, Missouri, where pitmasters would serve the crispy, flavorful ends of brisket to their customers.
Flavor profiles:
Smoky, sweet, and savory.
Serving suggestions:
Serve as an appetizer or as a main dish with a side salad.
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