Originally, burnt ends were leftovers of the brisket that was presented as a taster on the counter by the butcher.
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- 1 part salt
- 1 part black pepper
- ½ part onion powder
- ¼ part garlic powder
- 500 ml beef broth
- 2 tbsp worcestershire sauce
- 250 ml ketchup
- 50 grams sugar
- 100 ml whiskey
- 25 ml Worchester sauce
- 1 tbsp rub you just made
- 25 ml red wine vinegar raspberry
- Trim the brisket.
- Make a nice rub for the brisket by adding the ingredients for the rub and mix them well in a sprinkler.
- Sprinkle the rub all over the brisket and season it. (all sides)
- Setup your barbecue for an indirect smoke session and set the temperature at 140°C/285°F.
- Place the brisket into the barbecue and add some smoke wood.
- Make a spray for the brisket by adding the ingredients for the spray into a sprayer.
- Spray the brisket if it looks like it is going to dry out.
- If the brisket builds up a nice bark, it’s time to take it out and wrap it in butchers paper.
- After you wrapped it in place it back into the barbeque and let it cook to a core temperature of 92°C/197°F you can use a thermometer to determine when it’s ready.
- If the brisket hits the right temperature you can take it out of the barbecue and cut off the end of the flat part (the is the best piece for the burnt ends) put them in a tray.
- The rest of the brisket still needs a 20 minutes of rest.
- Grab a pan and add the ingredients for the brisket sauce into the pan, heat it up and if it’s start to bubble poor it over the burnt ends.
- Put the tray back into the barbecue for 10 minutes and you are done!
Calories: 195kcalCarbohydrates: 32gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1242mgPotassium: 327mgFiber: 1gSugar: 27gVitamin A: 356IUVitamin C: 4mgCalcium: 38mgIron: 1mg
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