Smoky BBQ Burnt Ends with House-Made Sauce

Allergens

Soy (in sauce), Wheat (in sauce)

Ingredients

• 4 lbs beef brisket point cut 1/2 cup brown sugar 1/2 cup kosher salt 2 tbsp paprika 1 tbsp black pepper 1 tsp cayenne pepper 1 tsp garlic powder 1 tsp onion powder 2 cups apple juice

Instructions

1. In a small bowl, mix together brown sugar, kosher salt, paprika, black pepper, cayenne pepper, garlic powder, and onion powder to create the dry rub.
2. Trim excess fat from the brisket point cut. Rub the mixture evenly onto the beef, making sure to cover all surfaces.
3. Preheat your smoker or grill to 250°F (120°C) and place the seasoned beef in the smoker/grill. Smoke for 4 hours, using apple juice to maintain moisture.
4. Wrap the brisket tightly in aluminum foil, return it to the smoker or grill, and continue cooking until tender (about 2 more hours).
5. Remove the beef from the heat, let it rest for 30 minutes, then shred into bite sized pieces. Set aside while making the sauce.
6. In a medium saucepan over medium heat, combine all sauce ingredients. Stir occasionally until the sugar dissolves and the mixture begins to bubble. Reduce heat and simmer for 10 minutes.
7. Toss the shredded beef in the sauce, mixing well to ensure even coating.
8. Return the meat to the smoker or grill and cook with indirect heat for an additional 30 45 minutes until the edges of the beef are slightly charred and the sauce has thickened.
9. Serve on a platter with extra sauce on the side.

Chef’s Insight

To achieve the perfect char, keep an eye on the meat while it cooks directly over the heat source.

Notes

The key to tender, juicy beef is ensuring it cooks low and slow.