Burnt End Sandwich Recipe
Make Burnt End Sandwich Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Burnt Ends
Glaze / Sauce for Tossing
Sandwich Build
Method
Smoked Burnt Ends
- 1
- 2
Prepare smoker
Preheat your smoker to 225°F (107°C). Add hickory or oak wood chunks or soaked chips per manufacturer instructions to produce steady smoke.
- 3
Smoke to tenderness
Place the seasoned brisket point on the smoker fat side up. Smoke until internal temperature reaches about 195–200°F (90–93°C) and a probe slides in with some resistance, about 5–7 hours depending on size. Monitor and maintain 225°F; spritz with apple juice every 60–90 minutes if desired to help bark formation and moisture.
- 4
Cube the point
Remove the brisket from the smoker and let rest briefly until cool enough to handle, about 10–15 minutes. Cut the point into roughly 1-inch cubes. Reserve drippings/juices that collected.
Glaze / Sauce and Final Cooking
- 5
Make the glaze
In a medium saucepan over medium heat combine apple juice, beef stock, brown sugar, honey, barbecue sauce, Worcestershire, and hot sauce (if using). Bring to a simmer and cook gently 5–8 minutes until slightly reduced and glossy. Whisk in butter off heat until incorporated; this will create a sticky glaze.
- 6
Toss and caramelize
Place the cubed brisket pieces in an aluminum pan or foil tray. Pour about half the glaze over the cubes, stir to coat evenly, and cover tightly with foil. Return the pan to the smoker (or oven set to 300°F/150°C) and cook for 1 hour to allow flavors to meld and meat to tenderize further. After 1 hour, remove foil, add remaining glaze, stir gently, and spread cubes in a single layer. Return uncovered for 20–30 minutes until glaze is thickened and edges are deeply caramelized (bark develops). Check and stir once halfway to prevent sticking.
Sandwich Build
- 7
- 8
Assemble sandwiches
Place a generous portion (about 1/2 lb of finished burnt ends per 2 sandwiches) of the glazed burnt ends on the bottom half of each toasted bun. Spoon a little of the pan glaze over the meat for extra sauciness if desired. Top with 2 pickle slices and about 1/4 cup coleslaw if using. Close with the top bun and press lightly.
- 9
Serve
Serve immediately while hot, with extra barbecue sauce on the side. Leftover burnt ends keep well refrigerated and can be reheated gently with a splash of beef stock or apple juice to loosen the glaze.