How to make BRISKET BURNT ENDS EASY and FAST in HALF THE COOK TIME (2021)

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is lower on the glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade can reduce preservatives and sugar.

beef brisket

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive than brisket.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice is a common substitute for acidity.

Trim excess fat from the beef brisket, leaving about 1/4 inch of fat on top.

Season the brisket generously with salt and black pepper, ensuring even coverage.

Mix brown sugar, paprika, garlic powder, onion powder, smoked paprika, and cayenne pepper in a bowl to create a rub.

Apply the spice rub all over the brisket, pressing it into the meat.

Preheat your smoker to 225°F (107°C) using your preferred wood chips for smoking.

Place the brisket in the smoker, fat side up, and smoke for about 6-8 hours until it reaches an internal temperature of 190°F (88°C).

Remove the brisket from the smoker and let it rest for about 30 minutes, tented with foil.

Cut the brisket into cubes, about 1-inch in size.

Toss the brisket cubes in a bowl with barbecue sauce, apple cider vinegar, and beef broth.

Return the burnt ends to the smoker or a hot grill for an additional 1-2 hours, basting with more barbecue sauce halfway through.

Add honey and butter to the burnt ends in the last 30 minutes of cooking for extra flavor and glaze.

Check for doneness; the burnt ends should be caramelized and tender.

Remove from heat and let rest for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens