Recipes · Main Dishes · Asian
Brisket Burnt Ends
Ingredients
Instructions
- Preheat a smoker to 250f. Place apple cider vinegar and water into spritz bottle.
- Season the brisket well with salt and then rub generously with Hardcore Carnivore: Black.
- Place the brisket into the smoker. Cook, spritzing occasionally with the cider vinegar mix until an internal temperature of 150f is reached.
- Wrap the brisket tightly in foil, and return to the smoker until an internal temperature of 185f is reached.
- Remove brisket from the smoker, and cut into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard - they will not have a pleasant mouthfeel.
- Place the cola in a small saucepan over medium high heat, and reduce liquid by at least half. Add the bbq sauce, brown sugar, Worcestershire, soy and butter, plus salt to taste. Stir to combine.
- Place the brisket cubes in a large foil tray, then pour over the sauce, stirring to make sure all the pieces are well coated. Drizzle honey across the top, then return to the smoker.
- Increase the heat of the smoker to 275f, and cook a further 2-3 hours, or until the liquid has reduced and caramelized. You will see fat accumulate at the bottom of the pan as it renders - this is normal, and should not be confused with the sauce liquid. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may harden.
Notes
Meat advice: you can create this recipe by cooking a whole packer brisket and splitting it down the middle, cutting the flat into slices as usual and then use the point to make the burnt ends. You can, however, actually buy the point-end as an individual cut, and some of the better grocery stores will even cut a whole packer in half for you. If you're buying point only, be sure that it still has portions of the flat muscle and a good sized fat cap.