Ingredients with Measurements:
- 1 whole beef brisket (10-12 pounds)
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup chili powder
- 1/4 cup cumin
- 1/4 cup mustard powder
- 2 cups beef broth
- 1 cup barbecue sauce
Special equipment needed:
- Smoker
- Meat thermometer
Step-by-step instructions:
1. Trim the fat cap on the brisket to 1/4 inch thickness.
2. In a bowl, mix together the salt, brown sugar, paprika, black pepper, garlic powder, onion powder, chili powder, cumin, and mustard powder to make the rub.
3. Rub the brisket with the seasoning rub, making sure to coat it evenly on all sides.
4. Preheat the smoker to 225°F.
5. Place the brisket on the smoker and smoke for 8-10 hours, or until the internal temperature reaches 195°F.
6. Remove the brisket from the smoker and let it rest for 30 minutes.
7. Cut the brisket into 1-inch cubes and place them in a disposable aluminum pan.
8. Pour the beef broth over the brisket cubes and cover the pan with foil.
9. Return the pan to the smoker and smoke for an additional 2-3 hours, or until the cubes are tender and caramelized.
10. Remove the pan from the smoker and toss the cubes with barbecue sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 10-13 hours
Temperature:
- Smoker temperature: 225°F
- Internal temperature of brisket: 195°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 600
- Fat: 30g
- Carbohydrates: 20g
- Protein: 60g
Substitutions for ingredients:
- You can use any type of barbecue sauce you prefer.
- You can adjust the seasoning rub to your taste.
Variations:
- You can use pork shoulder instead of beef brisket.
- You can add diced onions and peppers to the pan with the brisket cubes.
Tips and tricks:
- Make sure to trim the fat cap on the brisket to ensure even cooking.
- Let the brisket rest before cutting it to retain its juices.
- Use a disposable aluminum pan for easy cleanup.
Storage instructions:
- Store leftover burnt ends 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 the aluminum pan for a rustic look.
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with coleslaw, baked beans, or potato salad.
Suggested side dishes:
- Coleslaw
- Baked beans
- Potato salad
Troubleshooting advice:
- If the brisket is tough, it needs to cook longer.
- If the burnt ends are too dry, add more barbecue sauce.
Food safety advice:
- Make sure to cook the brisket to an internal temperature of 195°F to ensure it is safe to eat.
Food history:
- Burnt ends originated in Kansas City, Missouri, where pitmasters would serve the crispy, caramelized pieces of beef brisket to customers as a special treat.
Flavor profiles:
- Smoky, savory, sweet, and spicy.
Serving suggestions:
- Serve the burnt ends with a cold beer or a glass of red wine.
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