Grilling > Meats

Grilled Burnt Ends Recipe

Ingredients with Measurements:
- 3 lbs beef brisket
- 1 cup BBQ sauce
- 1/4 cup brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup honey

Special equipment needed:
- Grill
- Meat thermometer

Step-by-step instructions:

1. Preheat grill to 225°F.

2. Trim excess fat from the brisket and cut into 1-inch cubes.

3. In a bowl, mix together BBQ sauce, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, apple cider vinegar, Worcestershire sauce, and honey.

4. Place the brisket cubes in a large bowl and pour the sauce mixture over them. Mix well to coat all the pieces.

5. Place the brisket cubes on the grill and cook for 3-4 hours, or until the internal temperature reaches 195°F.

6. Remove the brisket cubes from the grill and place them in a disposable aluminum pan. Pour any remaining sauce over the top.

7. Cover the pan with foil and return it to the grill. Cook for an additional 1-2 hours, or until the meat is tender and the sauce has thickened.

8. Remove the pan from the grill and let it rest for 10 minutes.

9. Serve the burnt ends hot with additional BBQ sauce on the side.

Preparation time: 20 minutes
Cooking time: 5-6 hours
Grill temperature: 225°F
Internal temperature of the meat: 195°F
Serving size:
6-8 servings

Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 25g
Protein: 38g

Substitutions for ingredients:
- Pork shoulder can be used instead of beef brisket.
- Any type of BBQ sauce can be used.
- Maple syrup or agave nectar can be used instead of honey.

- Add diced onions or jalapenos to the sauce mixture for extra flavor.
- Use different spices in the sauce mixture to create a unique flavor profile.
- Serve the burnt ends on a bed of mashed potatoes or in a sandwich.

Tips and tricks:
- Use a meat thermometer to ensure the meat is cooked to the proper temperature.
- Let the meat rest before serving to allow the juices to redistribute.
- Use a disposable aluminum pan to make cleanup easier.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the burnt ends in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the burnt ends in a rustic wooden bowl or on a platter with a garnish of fresh parsley.

Fresh parsley, sliced green onions, or diced tomatoes.

Corn on the cob, coleslaw, or baked beans.

Suggested side dishes:
Mashed potatoes, mac and cheese, or garlic bread.

Troubleshooting advice:
- If the meat is tough, it may not have cooked long enough. Return it to the grill and cook for an additional hour.
- If the sauce is too thin, remove the foil from the pan and cook for an additional 30 minutes to thicken it up.

Food safety advice:
- Always use a meat thermometer to ensure the meat is cooked to the proper temperature.
- Wash hands and utensils thoroughly after handling raw meat.

Food history:
Burnt ends originated in Kansas City, Missouri, where pitmasters would serve the crispy, flavorful pieces of brisket as a special treat to their customers.

Flavor profiles:
Smokey, sweet, and savory.

Serving suggestions:
Serve the burnt ends with a side of BBQ sauce for dipping.

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Taste: Smoky, Savory, Tangy, Sweet, Smothered, Charred