Burnt Ends Sandwich
Cubed smoked brisket point is smoked in a sweet and tangy barbecue sauce for an irresistible, melt-in-you-mouth Burnt Ends Sandwich.
Equipment
- Smoker charcoal or electric
Ingredients
- 1 6 - 8 lb brisket*
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 1 cup beef stock
- ½ cup brown sugar
- 1 cup barbecue sauce
- white bread
- white onion sliced
- pickles
Recipe Instructions
- Preheat smoker to 225℉.
- Separate the point and the flat. (Set flat aside for another use or smoke alongside. We will be only using the point for the burnt ends). Trim extra hard fat leaving ¼ inch of fat on the fat cap.
- Season brisket point on all sides with salt, pepper, and garlic powder.
- Place seasoned brisket point in your smoker, spritzing with beef broth every hour. This usually takes 6 - 8 hours.
- When the meat reaches 165℉, wrap tightly in butcher paper and return to the smoker. Smoke for roughly 3 more hours or until the temp reaches 195℉.
- Remove and place the brisket on a cutting board. Unwrap and cube into 1½ inch cubes. Add to an aluminum pan and toss with brown sugar and barbecue sauce.
- Put the uncovered pan back on the smoker at 225℉ for 1 - 2 more hours, or until cubes become caramelized.
- Add cubes to slices of bread and enjoy with pickles and onion if desired.
Notes
*If you don't feel like smoking a huge brisket, pork belly would be a good substitute. Smoke at 225°F for 2.5 - 3 hours. Remove from heat, cube, add brown sugar and barbecue sauce, and return to smoker for another 60 - 90 minutes.
Nutrition
Calories: 128kcalCarbohydrates: 31gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2177mgPotassium: 201mgFiber: 1gSugar: 25gVitamin A: 88IUVitamin C: 0.2mgCalcium: 35mgIron: 1mg
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