Name: Candied Brisket Burnt Ends
Total time: 11 h
Yield: 16 Appetizer Portions
Cuisine: American
Ingredients: 1 beef brisket point (moist half), about 5-7 lbs.; 1 ½ tsp. Kosher salt; 1 ½ tsp. coarse black pepper; 2 cups ketchup; ¼ cup yellow mustard; ¼ cup brown sugar; ¼ cup molasses; ¼ cup apple cider vinegar; ¼ cup honey; ½ tsp. Kosher salt; ½ tsp. coarse black pepper

Preparation

Step 1

Season brisket point generously with salt and pepper.
Step 2

Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
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)
Step 4

Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Step 5

Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 225°F.
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.
Step 7

Meanwhile, in a medium bowl mix barbecue sauce ingredients and store in refrigerator until ready to use.
Step 8

Remove brisket from smoker.
Step 9

Cube the brisket point into 1-inch pieces and place in a single layer in an aluminum pan. Toss in barbecue sauce.
Step 10

Return brisket cubes, in aluminum pan, to smoker and cook at 225°F until caramelized, approximately 2 ½ to 3 hours.
Step 11

Remove from smoker and serve.

Nutrition Information

Nutrition information per serving: 515.3 Calories; 306.3 Calories from fat; 34 g Total Fat (13.3 g Saturated Fat; 0 g Trans Fat; 1.1 g Polyunsaturated Fat; 15.31 g Monounsaturated Fat;) 114.64 mg Cholesterol; 678.9 mg Sodium; 20.9 g Total Carbohydrate; 0.2 g Dietary Fiber; 31 g Protein; 3.5 mg Iron; 488.2 mg Potassium; 10.2 mg Niacin; 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7.8 mg Zinc; 29.5 mcg Selenium; 121.7 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Zinc, Selenium, Choline; This recipe is a good source of Potassium.

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11 HRS

16 Appetizer Portions

11

Ingredients

Barbecue Sauce

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Nutrition Information

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11 HRS

16 Appetizer Portions

11

Ingredients

Barbecue Sauce

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Nutrition Information

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