Ultimate Smoky BBQ Beef Brisket Burnt Ends with House Made BBQ Sauce

Allergens

Soy (Worcestershire sauce)

Ingredients

• 3 lbs beef brisket flat cut
• 1 cup applewood smoking chips
• 2 cups beef broth
• 1 cup cider vinegar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup Worcestershire sauce
• 1/4 cup tomato paste
• 1 tbsp chili powder
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt, to taste

Instructions

1. Preheat your grill or smoker to 250°F (121°C). Add applewood smoking chips for a smoky aroma and flavor.
2. In a large bowl, combine beef broth and cider vinegar. Submerge the beef brisket flat cut in the mixture. Let it marinate for at least 30 minutes.
3. In a separate bowl, mix together brown sugar, molasses, Worcestershire sauce, tomato paste, chili powder, black pepper, smoked paprika, onion powder, and garlic powder. This will be your house made BBQ sauce.
4. Remove the brisket from the marinade, pat dry, and season with salt to taste. Place the brisket on the grill or smoker and cook for 2 hours, maintaining a consistent temperature.
5. After 2 hours, wrap the brisket in aluminum foil with some of the BBQ sauce. Continue cooking for another 4 hours or until tender and pulling apart easily.
6. Carefully remove the brisket from the foil and trim off any excess fat. Cut the brisket into 1 inch cubes, making sure to include the smoky, flavorful bark.
7. Return the cubed brisket to the grill or smoker and baste with additional BBQ sauce. Cook for an additional 30 minutes, basting frequently, until the edges of the brisket are slightly charred and glossy.
8. Remove from heat and allow the beef burnt ends to rest for 10 minutes before serving.

Chef’s Insight

The key to perfect beef brisket burnt ends is allowing it to cook low and slow, ensuring tender and juicy results every time.

Notes

For a spicier dish, add more chili powder or cayenne pepper to the BBQ sauce.