Burnt Ends
also called brisket burnt ends · the point · point end · meat candy · bbq burnt ends · barbeque burnt ends
- Smokehouse
- serves 6
- recipe says 11 hr
- Smoked & Grilled
Three ways to read this recipe
The table
| Bring the smoker to 250°F (120°C) over oak and hold it there | ||||
| 5 lb(2.3 kg; the fatty half, trimmed of hard fat)brisket point | season | smoke 250°F (120°C) 8 hr, to 195°F (91°C) | cut in 1-in cubes, toss | smoke 2 hr, until the edges candy |
| 2 Tbskosher salt | ||||
| 2 Tbs(16 mesh)coarse black pepper | ||||
| 1 cup(240 mL)barbecue sauce | ||||
| 1/4 cup(55 g)dark brown sugar | ||||
| 4 Tbs(55 g)unsalted butter | ||||
| 1/2 tspflaky salt | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
Before anything else
2season
4cut in 1-in cubes, toss
goes in with what step 3 made
5smoke 2 hr, until the edges candy
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 10 hr2 of 4 steps give no time
- Needs you
- none given
- If you get it wrong
- Forgiving — after cubing, the sauce candies and then it burns, and there is no scraping caramel off a cube of brisket
season
not timedfrom the start
smoke 250°F (120°C) 8 hr, to 195°F (91°C)
8 hrwalk awayfrom the start
cut in 1-in cubes, toss
not timed8 hr in
smoke 2 hr, until the edges candy
2 hrwalk away8 hr in
- you can walk away
- never timed
You'll need foil pan · smoker
Goes with
See how it is written
>> title: Burnt Ends
>> category: Smoked & Grilled
>> tags: beef, brisket, barbecue, smoker, low and slow
>> counters: Smokehouse
>> aka: brisket burnt ends, the point, point end, meat candy, bbq burnt ends, barbeque burnt ends
>> servings: 6
>> time: 11 hr
>> slack: forgiving — after cubing, the sauce candies and then it burns, and there is no scraping caramel off a cube of brisket
>> pairs-with: boston-baked-beans
Bring the #smoker{} to 250°F (120°C) over oak and hold it there.
>> step: season
Season @brisket point{5%lb}(2.3 kg; the fatty half, trimmed of hard fat) all over with @kosher salt{2%Tbs} and @coarse black pepper{2%Tbs}(16 mesh).
>> step: smoke 250°F (120°C) 8 hr, to 195°F (91°C)
Smoke @&(~1)seasoned point{} for ~smoke{8%hr}, to 195°F (91°C), until the bark is dark and firm.
>> step: cut in 1-in cubes, toss
Cut @&(~1)smoked point{} into 1-in cubes and toss them in a #foil pan{} with @barbecue sauce{1%cup}(240 mL), @dark brown sugar{1/4%cup}(55 g), and @unsalted butter{4%Tbs}(55 g).
>> step: smoke 2 hr, until the edges candy
Return @&(~1)sauced cubes{} to the smoker uncovered for ~smoke{2%hr}, until the sauce has tightened onto every face and the edges have candied, and salt them with @flaky salt{1/2%tsp}.