Candied Brisket Burnt Ends
Turn a Brisket point into sticky, caramelized little bites by smoking it low and slow, cubing the meat and finishing it in a sweet, tangy BBQ glaze. Perfect for crowd-pleasing apps—rich, smoky, and dangerously addictive.
Cook Time: 11 hrs
Servings: 16 Appetizer Portions
Ingredients: 11
Ingredients
Barbecue Sauce
Preparation
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Step 1
Season brisket point generously with salt and pepper.
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Step 2
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
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Step 3
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
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Step 4
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
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Step 5
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 225°F.
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Step 6
Place brisket point on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket point until it reaches 185°F, about 6 to 8 hours.
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Step 7
Meanwhile, in a medium bowl mix barbecue sauce ingredients and store in refrigerator until ready to use.
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Step 8
Remove brisket from smoker.
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Step 9
Cube the brisket point into 1-inch pieces and place in a single layer in an aluminum pan. Toss in barbecue sauce.
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Step 10
Return brisket cubes, in aluminum pan, to smoker and cook at 225°F until caramelized, approximately 2 ½ to 3 hours.
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Step 11
Remove from smoker and serve.
Nutrition Information
515 Calories
13.3g SAT FAT
31g PROTEIN
3.5 mg IRON
7.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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