Smoky and Succulent BBQ Burnt Ends

Ingredients

• 2.2 pounds (1 kg) beef brisket 2.2 pounds (1 kg) beef brisket
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 cup (240 ml) BBQ sauce 1 cup (240 ml) BBQ sauce
• 1/4 cup (60 ml) apple cider vinegar 1/4 cup (60 ml) apple cider vinegar
• 1/4 cup (60 ml) Worcestershire sauce 1/4 cup (60 ml) Worcestershire sauce
• 2 tablespoons molasses 2 tablespoons molasses
• Wood chips for smoking (hickory or oak recommended) Wood chips for smoking (hickory or oak recommended)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated: 9g)
• Carbohydrates: 12g (Sugar: 10g)
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your smoker or grill to 225°F (107°C) and add the wood chips for smoking.
2. 2.
   Trim any excess fat from the beef brisket and cut it into 2-inch (5 cm) cubes.
3. 3.
   In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to make a dry rub.
4. 4.
   Generously coat the beef cubes with the dry rub, ensuring all sides are covered.
5. 5.
   Place the seasoned beef cubes on the smoker or grill and smoke for 3 hours, maintaining a consistent temperature.
6. 6.
   In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, Worcestershire sauce, and molasses to make the BBQ glaze.
7. 7.
   After 3 hours, transfer the beef cubes to a large disposable aluminum pan and pour the BBQ glaze over them, ensuring they are well coated.
8. 8.
   Cover the pan tightly with aluminum foil and return it to the smoker or grill for an additional 2 hours, or until the meat is tender and the glaze has thickened.
9. 9.
   Remove the pan from the heat and let the burnt ends rest for 10 minutes before serving.
10. 10.
    Serve the BBQ Burnt Ends hot, with extra BBQ sauce on the side for dipping.

Treat your ingredients with care...

• Beef Brisket — Choose a well-marbled brisket for the best flavor and tenderness. Trim any excess fat before cooking to prevent excessive grease.
• Wood chips — Soak the wood chips in water for 30 minutes before using them for smoking. This will help create more smoke and enhance the smoky flavor of the burnt ends.

Tips & Tricks

• For an extra layer of flavor, marinate the beef cubes in the dry rub overnight in the refrigerator before smoking.
• If you don't have a smoker or grill, you can achieve similar results by using a slow cooker or oven. Cook the beef cubes at 225°F (107°C) for the same amount of time, then finish them under the broiler to achieve a caramelized crust.
• Experiment with different types of wood chips, such as mesquite or cherry, to add unique flavors to your BBQ Burnt Ends.
• Serve the burnt ends on a platter with pickles and coleslaw for a classic BBQ experience.
• Leftover burnt ends can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the BBQ Burnt Ends as a main dish, accompanied by classic BBQ sides such as cornbread, baked beans, and potato salad. Garnish with fresh parsley or cilantro for a pop of color.

Presentation advice

Arrange the BBQ Burnt Ends on a rustic wooden platter, allowing the caramelized exterior to shine. Drizzle some additional BBQ sauce over the top for an enticing glaze. Serve with a side of coleslaw and cornbread for a visually appealing and delicious presentation.