Stunning Sticky Brisket Burnt Ends Recipe

Introduction

Stunning Sticky Brisket Burnt Ends are a deliciously sweet and smoky treat perfect for any barbecue lover. These tender, caramelized cubes of beef are packed with flavor and sure to impress your guests.

Ingredients

• 1 beef brisket
• 1 cup brown sugar
• 1/2 cup honey
• 1/4 cup BBQ sauce
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips (for smoking)

Instructions

1. Step 1: Preheat your smoker to 225°F (107°C).
2. Step 2: Trim excess fat from the brisket and rub it evenly with paprika, garlic powder, onion powder, salt, and black pepper.
3. Step 3: Place the brisket in the smoker and cook until it reaches an internal temperature of 190°F (88°C), about 6 to 8 hours.
4. Step 4: Remove the brisket from the smoker and let it rest for at least 30 minutes. Then cut it into 1-inch cubes.
5. Step 5: In a large bowl, mix together brown sugar, honey, and BBQ sauce. Toss the brisket cubes in this sticky mixture until well coated.
6. Step 6: Return the coated burnt ends to the smoker and cook for an additional 1 to 2 hours until they are caramelized and tender.
7. Step 7: Serve the burnt ends warm and enjoy the rich, smoky flavors.

Tips & Variations

• Use apple or hickory wood chips for a sweeter or stronger smoky flavor, respectively.
• For extra firmness, toss the cubes with a little oil before coating with the sauce mixture.
• Try adding a pinch of cayenne pepper to the rub for a gentle kick of heat.
• Serve with pickles or coleslaw to balance the richness.

Storage

Store leftover burnt ends in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 300°F (150°C) covered with foil to retain moisture, or microwave in short bursts until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular oven instead of a smoker?

Yes, you can cook the brisket in an oven at 225°F (107°C), but you will miss the smoky flavor. Consider using smoked paprika or liquid smoke in the rub to add some smokiness.

How do I know when the brisket is done?

The brisket is ready when it reaches an internal temperature of 190°F (88°C) and feels tender when pierced with a fork. Using a meat thermometer ensures accuracy.

Stunning Sticky Brisket Burnt Ends Recipe

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★★★★★

4.4 from 88 reviews

• Author: Julian
• Total Time: 8 hours 30 minutes
• Yield: 6 servings 1x

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Description

This Stunning Sticky Brisket Burnt Ends recipe delivers tender, smoky, and caramelized beef bites coated in a sweet and tangy mixture of brown sugar, honey, and BBQ sauce. Smoked low and slow to perfection, these burnt ends make an irresistible appetizer or main dish that’s packed with rich, smoky flavor and a sticky glaze.

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Ingredients

Scale 1x2x3x

Brisket and Rub

• 1 beef brisket
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Sticky Glaze

• 1 cup brown sugar
• 1/2 cup honey
• 1/4 cup BBQ sauce

Smoking Essentials

• Wood chips (for smoking)

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Instructions

1. Preheat the Smoker: Set your smoker to 225°F (107°C) and prepare it with wood chips to create the perfect smoky environment for the brisket.
2. Prepare the Brisket: Trim any excess fat from the brisket to ensure even cooking and then rub it thoroughly with the spice mix made of paprika, garlic powder, onion powder, salt, and black pepper, coating all sides evenly.
3. Smoke the Brisket: Place the brisket in the preheated smoker and smoke it low and slow until it reaches an internal temperature of 190°F (88°C). This process usually takes about 6 to 8 hours and infuses the meat with deep smoky flavor.
4. Rest and Cube: Once smoked, remove the brisket from the smoker and allow it to rest for at least 30 minutes to retain juices. Then, cut the brisket into 1-inch cubes, preparing it for glazing.
5. Make the Sticky Glaze: In a large bowl, combine brown sugar, honey, and BBQ sauce. Toss the brisket cubes in this sticky mixture until well coated.
6. Smoke Again for Caramelization: Return the coated burnt ends to the smoker and let them cook for an additional 1 to 2 hours until the glaze is caramelized and the cubes are tender and sticky.
7. Serve Warm: Remove the burnt ends from the smoker and serve immediately while warm to enjoy their full flavor and delightful texture.

Notes

• Use a meat thermometer to accurately monitor the internal temperature of the brisket for best results.
• If you don’t have a smoker, an oven set to 225°F with a roasting pan and a small water pan can be a substitute, though smoking flavor will be less intense.
• Letting the brisket rest before cubing is crucial to keeping the meat juicy.
• For extra smoky flavor, soak wood chips in water for 30 minutes before use.
• Adjust the sweetness in the glaze by varying the amount of honey and brown sugar based on preference.

• Prep Time: 30 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Smoking
• Cuisine: American

Keywords: brisket burnt ends, smoked beef, sticky brisket, BBQ burnt ends, smoked meat recipe