Smoked Bone Marrow-Butter of the Gods
January 20, 2021
Cupcake Chicken
July 19, 2021Brisket Burnt Ends
Years ago, I attended my first barbecue competition and spent most of the afternoon walking between the tents, watching the competitors produce the best smells I had ever encountered, slicing perfectly cooked meat and let’s be honest-knocking back a few drinks.
It was at this event that I first discovered the miracle that is burnt ends. The teams had all handed in their brisket submissions and one of the guys at the tent I was visiting was handing out the burnt ends that had been deemed not good enough to go in the submission boxes.
I gratefully took the nugget of meat and was immediately hooked. There is something about the combination of salty, sweet, umami and spice that makes these burnt ends so incredible. They are truly an example of balancing flavours-especially important when coating beef in sweetness, which is often unusual.
My burnt ends recipe is developed from a couple of different recipes that I found and altered for my own personal tastes. It is very forward with sweetness and in my opinion goes very well with beef that has already been well coated with salt and pepper.
I highly recommend you give these a go yourself!
What you will need
- Cooked brisket point
- 1 cup of brown sugar
- 1 cup apple cider vinegar
- ¼ cup Worcestershire sauce
- 1 Tablespoon Garlic powder
- ½ Tablespoon Onion powder
- 1 Tablespoon Paprika
- 1 teaspoon ground Cumin
- 1 teaspoon Old bay seasoning
- 1 teaspoon finely ground black pepper
- 2 cups Ketchup
- ½ cup maple syrup
- 2 Tablespoons honey
Method
To make the sauce:
1.In a saucepan, over medium heat, combine the brown sugar, vinegar, and Worcestershire sauce. Bring to a gentle boil and remove from the heat.
2. Add all dry spices and mix very well, cover, and let sit for 15 minutes.
3. Stir in the ketchup, maple syrup and honey, before returning the sauce to a simmer over low heat. Cook gently, uncovered, for 30 minutes as the sauce thickens. Don't let the sauce boil.
To make the burnt ends:
4. Cube your brisket into 1x1 inch sections, before adding them to a foil tray.
5. Pour over the warm sauce mixture and coat each burnt end.
6. Throw in a few extra nobs of butter before adding the burnt ends back into your smoker for about an hour at 225F, so that the sauce can set on the meat.
7. Remove from the heat and serve. Burnt ends make a great sandwich, or even just served on their own.
