Kickin’ BBQ Brisket Burnt Ends with Smoky Sweet Potato Hash

Allergens

Wheat (burger buns), Soy (potentially in barbecue sauce)

Ingredients

• 2 lbs beef brisket, cut into 2
• inch cubes
• 1 cup BBQ rub (see recipe below)
• 1 lb sweet potatoes, diced
• 2 tbsp olive oil
• 1/4 cup smoked paprika
• 1/4 cup brown sugar
• 1/4 cup chili powder
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1 tsp cayenne pepper (optional)
• 2 cups barbecue sauce
• 1 tbsp apple cider vinegar
• 8 burger buns, split and toasted BBQ Rub:
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp ground thyme
• 1 tsp ground cumin
• 1 tsp salt

Instructions

1. Preheat your grill or smoker to medium heat (around 350°F).
2. In a small bowl, combine all the BBQ rub ingredients and mix well.
3. Generously coat the beef cubes with the BBQ rub, pressing it onto the meat to ensure even seasoning.
4. Place the coated brisket on the grill grates and cook for 2 3 hours or until the meat is tender and pulls apart easily.
5. In a large pot, heat olive oil over medium heat. Add diced sweet potatoes and cook for 10 minutes, stirring occasionally.
6. Stir in smoked paprika, brown sugar, chili powder, kosher salt, black pepper, and cayenne pepper (if using). Cook for an additional 5 minutes, until the sweet potatoes are evenly coated and glossy.
7. Once the brisket is cooked and tender, remove from the grill and shred using two forks. In a large bowl, combine the shredded brisket with barbecue sauce and apple cider vinegar. Mix well to coat the meat evenly.
8. To serve, top each toasted burger bun with a generous portion of BBQ brisket, smoky sweet potato hash, and enjoy!

Chef’s Insight

The key to perfect BBQ is in the rub, so don't skimp on the spices. Experiment with different seasonings to create your own signature flavor.

Notes

This recipe makes a generous amount of BBQ rub, perfect for future use on other cuts of meat or as a seasoning blend.