Burnt Ends Sandwich Recipe

Trim and Season

Preheat smoker or oven to 250°F (120°C). Trim excess fat from the brisket point leaving a thin fat cap. Pat the meat dry. Mix kosher salt, coarse black pepper, garlic powder and smoked paprika and rub evenly over the entire brisket.

Smoke or Roast until Tender

Place brisket on smoker grates fat-side up or on a wire rack over a tray in the oven. Smoke/roast at 250°F (120°C) until internal temperature reaches about 195–203°F (90–95°C) and the meat is very tender when probed — approximately 6–8 hours depending on size. During the last hour, spritz with a little beef or chicken stock every 45–60 minutes to maintain moisture.

Cube the Brisket

Remove the brisket and let rest 15–20 minutes. Cut the point into 1–1½ inch cubes. Discard any large pieces of hard gristle.

Prepare the Glaze

In a saucepan over medium heat combine bbq sauce, brown sugar, butter, apple cider vinegar and worcestershire sauce. Stir and simmer gently 3–5 minutes until sugar dissolves and sauce thickens slightly. Remove from heat and set aside.

Toss and Caramelize

Place cubed brisket into a shallow foil pan or ovenproof dish. Pour about three-quarters of the glaze over the cubes and toss to coat. Reserve the remaining glaze. Cover the pan tightly with foil and return to smoker or oven at 300°F (150°C) for 45 minutes to 1 hour to allow edges to caramelize.

Finish the Burnt Ends

Remove foil, stir and baste with the reserved glaze. Return to heat uncovered for another 15–25 minutes until the cubes have deeply caramelized edges and sticky glaze. Watch closely to avoid burning; you want a dark, crisp exterior with tender interior.

Cook the Onions Low and Slow

While the burnt ends finish, heat a large skillet over medium-low heat. Add olive oil and butter. When butter foams, add the thinly sliced onions in an even layer. Sprinkle with salt and sugar. Cook, stirring every 3–5 minutes, adjusting heat as needed so they don’t brown too quickly. Total cooking time should be 25–35 minutes until deeply golden, soft and sweet.

Deglaze and Finish

If the pan becomes dry before onions are fully caramelized, add a splash (about 1 tsp) of water or beef stock. In the last minute stir in balsamic vinegar (optional) to deepen flavor. Remove from heat and keep warm until assembly.

Toast Rolls

Spread butter on cut sides of rolls. Toast cut-side down in a skillet over medium heat or under broiler until golden, about 1–2 minutes. Keep warm.

Build the Sandwiches

Place a generous portion (about 4–6 burnt end cubes) on the bottom half of each roll. Spoon additional sticky glaze from the burnt ends pan over the meat. Top with a heap of caramelized onions, a few pickle slices, and a small amount of coleslaw if using. Cap with the roll top.

Serve

Serve immediately while the burnt ends are warm and sticky. Provide extra bbq sauce on the side for dipping.