Tender, luscious and flavorful, BBQ Brisket Burnt Ends give a whole new meaning to the term "leftovers."
Burnt ends are made from smoked beef brisket, specifically the 'point' half. There are two cuts in a brisket: the point and the flat. The point is a tender, rounder piece of meat that has a fat cap while the flat is a leaner cut that is uniform in shape. Because of the higher fat content in the brisket point, the brisket ends take longer to tenderize and render out the fat.
These tasty caramelized point chunks originated in Kansas City, where pitmasters would smoke the odds and ends of unused brisket point in BBQ sauce and serve with bread. In our version, we're using a Texas Rodeo-rubbed smoked brisket point. Since these little morsels hail from Kansas City, we're adding our KC-style Blue Ribbon BBQ sauce for that authentic flavor.
BBQ Brisket Burnt Ends
Prep time: 15 minutes
Cook time: 3 hours
3 1/2 lbs.
|Smoked Brisket Point|
|3/4 cup||Blue Ribbon Competition-Style BBQ|
|3 T||Brown Sugar|
|2 T||Butter, cubed|
|1 T||Worcestershire Sauce|
- Preheat grill or smoker to 275° F.
- Cut smoked brisket point into ½ inch to ¾ inch cubes. Be sure and trim off any excess fat. Place cubed brisket in a large cast iron skillet.
- In a large saucepan over medium-low heat, whisk together the Dr. Pepper, Blue Ribbon BBQ, brown sugar, butter, honey, and Worcestershire sauce.
- Bring to a simmer and simmer for 5 minutes.
Then pour mixture directly onto brisket ends
- Place skillet on the grill grate, over indirect heat. Cook for 2 to 3 hours, rotating pieces halfway through cooking.
- Sauce will have reduced to very little, but will have coated the brisket nicely and started to slightly char the edges. Remove from the grill and serve warm.