Burnt Ends

Dive into the smoky, caramelized perfection of burnt ends—tender cubes of brisket that redefine indulgence. With a tantalizing BBQ rub and sauce, this recipe transforms humble brisket into a rich, flavorful experience fit for any occasion.

Perfect as an appetizer or main course, burnt ends boast a mesmerizing blend of smoky undertones and caramelized sweetness. Whether you’re hosting a barbecue or craving comfort food, this dish offers an irresistible harmony of texture and taste.

Crafted with patience and precision, burnt ends reward you with melt-in-your-mouth bites of pure joy. From their smoky aroma to their saucy glaze, this recipe is a testament to the art of low-and-slow cooking.

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Burnt Ends Ingredients: The Flavors Behind the Magic

• Brisket: The heart of this dish, delivering unmatched richness and tenderness. Choose a point cut for smoky, melt-in-your-mouth burnt ends or a packer cut for a versatile brisket experience.
• BBQ Rub: A flavorful symphony of spices that infuses the meat with depth, creating a savory crust that enhances every bite.
• BBQ Sauce: The finishing touch, combining smoky, sweet, and tangy notes to coat each cube of brisket in a caramelized glaze of perfection.

Recipe Tips

1. Choose the Right Cut of Brisket
   For the best burnt ends, opt for a point cut brisket. Its higher fat content renders beautifully during smoking, creating juicy, tender cubes. If you want versatility, a packer cut lets you enjoy both burnt ends and sliced brisket.
2. Master the Low and Slow Technique
   Patience is key with this recipe. Smoking at 250°F allows the flavors to penetrate deeply while ensuring a tender texture. Keep a meat thermometer handy to monitor the internal temperature accurately, achieving perfection without overcooking.
3. Leverage the Drippings
   Don’t discard the pan drippings—they’re liquid gold! Mixing them with BBQ sauce elevates the flavor of the burnt ends, giving them an irresistible glaze. Use an aluminum pan to catch every drop and maximize flavor.

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What to Serve with Burnt Ends

1. Creamy Coleslaw
   The tangy crunch of coleslaw provides a refreshing contrast to the rich, smoky burnt ends. Choose a vinegar-based or classic creamy recipe for the perfect complement.
2. Baked Beans
   Smoky, sweet baked beans harmonize beautifully with the caramelized BBQ flavors. They add a hearty and satisfying touch to any barbecue spread.
3. Cornbread
   Warm, buttery cornbread with a hint of sweetness is an excellent pairing. Its soft texture and subtle flavors balance the boldness of the burnt ends.

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FAQ

1. What is the best way to store leftovers?
   Store leftover burnt ends in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on a smoker for the best flavor.
2. Can I make burnt ends without a smoker?
   Yes! Use an oven set to 250°F to slow-cook the brisket, and finish it with a BBQ rub and sauce under the broiler for caramelization.
3. How do I prevent the burnt ends from drying out?
   Wrapping the brisket during cooking and using a mix of BBQ sauce and drippings for coating ensures the meat stays moist and flavorful.
4. Can I freeze burnt ends?
   Absolutely! Allow them to cool completely, then store them in a freezer-safe container. Reheat in the oven or smoker to revive their smoky flavor.

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Burnt Ends

This recipe for burnt ends features succulent brisket pieces coated in barbecue sauce and caramelized to perfection. Whether served as an appetizer or a main course, this dish is a quintessential treat for barbecue lovers.

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Prep Time 30 minutes mins

Cook Time 12 hours hrs

Total Time 12 hours hrs 30 minutes mins

Course meat recipe

Cuisine American

Servings 6 People

Ingredients

  

• 1 brisket 8-13 lbs: Use a point cut for burnt ends exclusively or a packer cut for both sliced brisket and burnt ends.
• 1 cup barbecue rub: Sufficient to thoroughly coat the meat.
• 1/2 cup barbecue sauce: Combined with drippings to glaze the burnt ends effectively.

Instructions

 

• Trim excess fat from the brisket. Remove most of the fat cap if using a point or packer cut, ensuring other fat layers are reduced to approximately 1/3 to 1/4 inch thickness until the beef is visible.
• Generously coat the brisket with the barbecue rub, ensuring complete and even coverage.
• Wrap the seasoned brisket and refrigerate for 10-12 hours to allow the flavors to develop.
• Preheat a smoker to 250°F. Insert a meat thermometer into the brisket (avoiding fat) and smoke until the internal temperature reaches 170°F. This process typically requires 4-5 hours.
• Remove the brisket and wrap it tightly in foil or peach butcher paper. Return it to the smoker and continue cooking until the internal temperature reaches 190°F, which may take up to 8 hours.
• Allow the brisket to rest for 15 minutes after removing it from the smoker. Unwrap and cut into 1/2-inch cubes.
• Mix the barbecue sauce with the collected drippings and coat the brisket cubes thoroughly. Add more sauce if needed to ensure complete coverage.
• Arrange the cubes in a single layer and place them uncovered back into the smoker. Cook at 250°F (or increase to 275°F for a darker crust) for 45 minutes.
• Remove the burnt ends from the smoker and serve immediately.

Notes

Cooking the brisket in an aluminum pan will capture the drippings, which are essential for enhancing the sauce.
Peach butcher paper is ideal for wrapping the brisket during smoking.
An electric smoker is recommended for precise temperature control.
Start the smoking process early, as the preparation and cooking may take up to 12-13 hours.
Utilize a wireless digital meat thermometer to monitor the internal temperature without opening the smoker.

Keyword Burnt Ends