Appetizer Recipes
Candied Brisket Burnt Ends
This Candied Brisket Burnt Ends recipe was inspired by Smokin’ Moon BBQ & Beer Garden.
Yield: 16 appetizer portions
Ingredients
Beef
- 1 beef brisket point (moist half), about 5 to 7 pounds
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons coarse black pepper
Barbecue Sauce
- 2 cups ketchup
- 1/4 cup yellow mustard
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
Instructions
Beef
- Season brisket point generously with salt and pepper.
- Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
- Place 3 to 5 pounds of charcoal, in center of the firebox. Open the firebox air vent approximately 1 to 2 inches, 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).
- Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
- Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 225 degrees F.
- Place brisket point on cooking grate, fat side up, in the cooking chamber. Maintain a onsistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket point until it reaches 185 degrees F, about 6 to 8 hours.
Barbecue Sauce
- Meanwhile, in a medium bowl mix barbecue sauce ingredients and store in refrigerator until ready to use.
- Remove brisket from smoker.
- Cube the brisket point into 1-inch pieces and place in a single layer in an aluminum pan. Toss in barbecue sauce.
- Return brisket cubes, in aluminum pan, to smoker and cook at 225 degrees F until caramelized, approximately 2 1/2 to 3 hours.
- Remove from smoker and serve.
Nutrition
Per serving: 515.3 Calories; 306.3 Calories from fat; 34g Total Fat (13.3g Saturated Fat; 0g Trans Fat; 1.1g Polyunsaturated Fat; 15.31g Monounsaturated Fat;) 114.64mg Cholesterol; 678.9mg Sodium; 20.9g Total Carbohydrate; 0.2g Dietary Fiber; 31g Protein; 3.5mg Iron; 488.2mg Potassium; 10.2mg Niacin; 0.4mg Vitamin B6; 3mcg Vitamin B12; 7.8mg Zinc; 29.5mcg Selenium; 121.7mg Choline
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Zinc, Selenium, Choline and Potassium.
Attribution
Recipe and photo used with permission from:
Texas Beef Council