Ingredients with Measurements:
- 3 lbs beef brisket point
- 1 cup teriyaki sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1/4 cup water
Special equipment needed:
- Smoker or grill
- Aluminum foil
Step-by-step instructions:
1. Preheat your smoker or grill to 250°F.
2. Trim the fat cap off the brisket point and cut it into 1-inch cubes.
3. In a large bowl, mix together teriyaki sauce, brown sugar, honey, soy sauce, rice vinegar, garlic powder, onion powder, black pepper, and water.
4. Add the brisket cubes to the bowl and toss to coat them evenly with the marinade.
5. Transfer the brisket cubes to a disposable aluminum pan and cover it with aluminum foil.
6. Place the pan in the smoker or grill and smoke for 3 hours.
7. After 3 hours, remove the foil and stir the cubes to ensure even cooking.
8. Continue smoking for another 1-2 hours, or until the cubes are tender and caramelized.
9. Remove the pan from the smoker or grill and let it rest for 10 minutes.
10. Serve the Teriyaki Burnt Ends hot with your favorite side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 4-5 hours
Temperature:
Smoker or grill temperature: 250°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 23g
Protein: 38g
Sodium: 1800mg
Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or honey.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- You can add pineapple chunks to the marinade for a sweet and tangy flavor.
- You can use chicken or pork instead of beef brisket.
- You can add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to trim the fat cap off the brisket point to prevent it from becoming too greasy.
- Use a disposable aluminum pan to make cleanup easier.
- Let the Teriyaki Burnt Ends rest for 10 minutes before serving to allow the juices to redistribute.
Storage instructions:
Store any leftover Teriyaki Burnt Ends in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Teriyaki Burnt Ends, place them in a microwave-safe dish and microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat them in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the Teriyaki Burnt Ends in a large platter with a garnish of chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
- Steamed rice
- Stir-fried vegetables
- Asian slaw
Suggested side dishes:
- Grilled corn on the cob
- Baked beans
- Potato salad
Troubleshooting advice:
- If the Teriyaki Burnt Ends are too dry, you can add more marinade or barbecue sauce to them before serving.
- If the Teriyaki Burnt Ends are too salty, you can dilute the marinade with water or add a bit of sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the Teriyaki Burnt Ends to an internal temperature of 165°F to ensure they are safe to eat.
- Always wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat that has been marinated in a sweet and savory sauce.
Flavor profiles:
Teriyaki Burnt Ends have a sweet and savory flavor with a caramelized crust and tender, juicy meat.
Serving suggestions:
Serve the Teriyaki Burnt Ends as a main dish with your favorite side dishes and garnishes.
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Region: Japanese