Brisket Burnt Ends
Brisket burnt ends are a beloved barbecue delicacy known for their tender, melt-in-your-mouth texture and rich, smoky flavour.
Typically made from the point or deckle portion of a beef brisket, they are double-smoked and caramelized to create a deliciously sticky and indulgent treat. Here’s a recipe for brisket burnt ends:
Serves: 4
Prep Time: 20 min
Cooking Time: 10-12 hours
Ingredients
- 2-3 kg Brisket Point
- Coffee Rub
- 1/2 cup barbecue sauce
- 1/2 cup beef stock
Notes
The best part of the brisket to make burnt ends is the point or the “fat cap” portion. The point is a well-marbled and fattier section of the brisket that becomes incredibly tender and flavourful when cooked low and slow. This fat content helps create the melt-in-your-mouth texture and rich, smoky flavour that is characteristic of burnt ends. The flat or leaner portion of the brisket is typically used for slicing, while the point is reserved for making these delicious burnt ends.
Instructions
Step 1: Make the rub
Make a half portion of Range Meats Coffee Rub. Find the recipe HERE
Step 2: Trim the brisket
Trim any excess fat from the brisket, leaving a 1.5cm layer for flavour and moisture.
Remove any silver skin.
Step 3: Apply the rub
Season the brisket generously with your chosen dry rub or seasoning blend, ensuring all sides are well coated.
Allow the seasoned brisket to sit at room temperature for about 30 minutes while you preheat the smoker.
Step 4: Smoke the brisket
Preheat your smoker to 107°C using your preferred smoking wood, such as hickory or oak.
Place the seasoned brisket directly on the smoker grate, fat side up.
Close the smoker and maintain a steady temperature of 107°C
Smoke the brisket for about 6-7 hours, until its core temperature reaches 78°C.
Step 5: Cube and Re-Smoke
Remove the brisket from the smoker and let it rest for 10-15 minutes.
Cut the brisket into 2.5cm cubes, ensuring to include some of the rendered fat.
Place the brisket cubes in a pan or a foil-lined pan.
Toss the cubes in some BBQ sauce and beef stock.
Return the pan to the smoker and continue smoking at 107°C for an additional 1-2 hours, or until the cubes are tender and caramelised.
Step 5: Serve and enjoy!
Remove the burnt ends from the smoker and let them rest for a few minutes.
Serve the beef burnt ends as a standalone dish or as a topping for sandwiches, tacos, or sliders.
Enjoy the deliciously smoky and flavorful beef burnt ends!