Beef Or Pork Burnt Ends Recipe
Flavorful pieces of meat cut from the point half of our smoked brisket or pork belly.
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Ingredients
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Meat
Dry Rub
Sauce
Method
Preparation
- 1
Trim the Meat
If using beef brisket, trim excess fat from the point half. For pork belly, ensure the skin is removed.
- 2
Prepare the Dry Rub
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well.
- 3
Season the Meat
Generously rub the dry rub mixture all over the beef brisket or pork belly. Ensure all sides are covered. Let it sit for at least 30 minutes to 1 hour for better flavor absorption.
Smoking
Final Preparation
- 6
Cut the Meat
Remove the meat from the smoker and let it rest for 15 minutes. Cut it into 1-inch cubes.
- 7
Toss in Sauce
In a bowl, combine the cubed meat with barbecue sauce and apple cider vinegar. Toss to ensure all pieces are coated.
- 8
Final Smoke
Return the coated meat to the smoker and smoke for an additional 1 hour, until caramelized and tender.
