Smoky Mountain Brisket Burnt Ends with Bourbon BBQ Sauce

Allergens

Wheat (from BBQ sauce)

Ingredients

• 2 lbs beef brisket, cut into 2
• inch cubes
• 1/4 cup paprika
• 3 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 tsp ground black pepper
• 1 tsp salt
• 2 cups applewood smoked BBQ sauce
• 1/3 cup bourbon

Instructions

1. Prepare the brisket by cutting it into 2 inch cubes, trimming away excess fat. In a small bowl, mix together paprika, brown sugar, garlic powder, onion powder, cayenne pepper (optional), ground black pepper, and salt to create a dry rub.
2. Coat the brisket cubes evenly with the dry rub, making sure to press it into the meat for maximum flavor absorption. Allow the meat to rest for 30 minutes at room temperature before cooking.
3. Preheat your smoker or grill to 250°F (120°C) and add applewood chips for a rich, smoky flavor. Place the brisket cubes directly on the grate and cook until they reach an internal temperature of 200°F (93°C), about 4 6 hours.
4. In a medium saucepan over low heat, combine BBQ sauce and bourbon. Stir occasionally as the sauce reduces, achieving a glossy consistency, about 20 30 minutes.
5. When the brisket reaches the desired internal temperature, remove it from the grill and toss it in the reduced BBQ sauce. Return the coated brisket to the smoker or grill for an additional 1 2 hours, basting with sauce periodically until tender and caramelized.

Chef’s Insight

The key to tender brisket is patience - don't rush the cooking process!

Notes

This recipe creates a tender, smoky, and richly flavored dish perfect for a special occasion or a weekend treat.