Description
Deliciously smoky and tender burnt ends, a classic barbecue treat from West Virginia.
Ingredients
Scale
- 2 pounds beef brisket
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon butter
Instructions
- Preheat your smoker to 250°F (120°C).
- Trim excess fat from the brisket, leaving about 1/4 inch.
- Combine brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl. Rub the spice mixture all over the brisket.
- Place the brisket in the smoker and cook for 4-5 hours, or until the internal temperature reaches 195°F (90°C).
- Remove the brisket from the smoker and let it rest for 30 minutes.
- Cut the brisket into 1-inch cubes.
- In a bowl, whisk together barbecue sauce, apple cider vinegar, and Worcestershire sauce.
- In a cast-iron skillet or foil pan, combine the brisket cubes and the barbecue sauce mixture.
- Return the skillet/pan to the smoker and cook for another 1-1.5 hours, or until the burnt ends are tender and caramelized.
- Stir in the butter during the last 15 minutes of cooking.
- Serve hot.
Notes
- For extra crispy burnt ends, cook them uncovered for the last 30 minutes.
- Adjust the cayenne pepper to your spice preference.
- Any leftover burnt ends can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: burnt ends, brisket, barbecue, smoked meat, Southern cooking, West Virginia