Burnt ends (caramelized brisket burnt ends)

Ingredients

• 1.5 kg beef brisket point
• 18 g fine salt
• 30 g brown sugar
• 12 g crushed black pepper
• 10 g smoked paprika
• 5 g garlic powder
• 5 g onion powder
• 1 g ground cayenne pepper
• 1 tbsp canola oil
• 120 ml beef broth
• 180 ml Kansas City barbecue sauce
• 30 g liquid honey
• 30 g unsalted butter
• 1 tbsp apple cider vinegar
• 2 handfuls hickory or oak wood chips for smoking

Method

1. Mix the salt, brown sugar, pepper, smoked paprika, garlic, onion, and cayenne to make the rub, then massage the lightly oiled meat until it is completely covered in an even layer.
2. Let the meat rest in the refrigerator, then bring it back to room temperature until the surface is no longer cold to the touch.
3. Set up a covered grill or smoker for low indirect cooking with the soaked wood chips, then cook the brisket point fat-side up until it develops a dark, dry, and fragrant bark.
4. When the bark is well formed, place the meat in a dish, add the broth, cover tightly, and continue cooking gently until a skewer slides in with almost no resistance.
5. Uncover, let cool just enough to handle the meat, then cut the point into large, even cubes, keeping the fatty and gelatinous pieces.
6. Toss the cubes with the barbecue sauce, honey, small pieces of butter, and apple cider vinegar, then spread them in a single, somewhat loose layer in a baking dish.
7. Return to the heat and cook uncovered over low heat until the sauce reduces, coats the cubes, and forms sticky, dark, and caramelized edges.
8. Stir gently once during glazing to coat all sides without breaking the tender pieces.
9. Let rest for a few minutes off the heat, until the glaze sets and the cubes are glossy, smoky, and tender in the center.

Nutrition

Per serving

Energy

583.2 kcal

Protein

62.35 g

Carbohydrate

25.42 g

Fat

25.5 g

Fibre

1.84 g

Calcium

35.56 mg

Iron

1.23 mg

Magnesium

13.8 mg