Burnt End Recipe
Tender meat marshmallows from the brisket point, smoked to perfection, cubed, on bun.
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Ingredients
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Meat
For Smoking
Sauce
For Serving
Method
Preparation of Brisket
- 1
Season the Brisket
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder. Rub the spice mixture all over the brisket point, ensuring an even coating.
- 2
Let it Rest
Cover the seasoned brisket with plastic wrap and let it rest in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Smoking the Brisket
- 3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before using. Preheat your smoker to 225°F (107°C).
- 4
- 5
Wrap the Brisket
Once the brisket has reached the desired temperature, wrap it in aluminum foil and let it rest for at least 30 minutes.
Preparing the Burnt Ends
- 6
Cube the Brisket
After resting, remove the brisket from the foil and cube it into 1-inch pieces.
- 7
Mix with Sauce
In a bowl, mix the BBQ sauce, honey, and apple cider vinegar. Toss the cubed brisket in the sauce until well coated.
- 8
Return to Smoker
Place the sauced burnt ends back in the smoker for an additional 1-2 hours, allowing the sauce to caramelize.
Serving
- 9
Assemble the Sandwiches
Place the smoked burnt ends on the buns and top with pickles. Serve hot and enjoy!