Beef Burnt Ends

Name: Beef Burnt Ends
Total time: 10 h
Cuisine: Deutsche Küche
Ingredients: 18 g Grobes Meersalz; 20 g Brauner Zucker; 10 g Schwarzer Pfeffer grob gemahlen; 8 g Geräuchertes Paprikapulver; 5 g Knoblauchpulver; 4 g Zwiebelpulver; 2 g Cayennepfeffer

SmokingBeefHot SmokingHard10-14 hrs93-96 °C110-125 °COak + Cherry

Juicy cubes from the beef brisket that become caramelized flavor bombs in the smoker. The double smoking with subsequent glazing makes them irresistibly tender and aromatic. A BBQ classic from Kansas City.

Ingredients(for 1 kg)

Coarse sea salt18 g

Brown sugar20 g

Coarsely ground black pepper10 g

Smoked paprika powder8 g

Garlic powder5 g

Onion powder4 g

Cayenne pepper2 g

Instructions

Preparation

12 hours resting time

Trim the brisket of excess fat, leaving about 1 cm of fat cap. Mix all rub ingredients and coat the meat evenly on all sides. Cover and rest in the refrigerator overnight.

First smoke

6-8 hours

Set the smoker to 110-120 °C and add oak and cherry wood chips. Place the brisket fat side up and smoke until an internal temperature of 74 °C is reached and a dark bark has formed.

Cubing and glazing

15 minutes preparation

Cut the brisket into approximately 4×4 cm cubes and place them in a cast iron pan. Pour BBQ sauce and a knob of butter over the cubes until they are loosely covered.

Second smoke

2-3 hours

Place the uncovered pan in the smoker at 125 °C. Turn and baste with sauce every 30 minutes until the cubes are caramelized and glazed to an internal temperature of 93-96 °C.

Pro Tip

After the first smoke, caramelize the cubes in a pan with butter and BBQ sauce at 135 °C for another 2 hours – this creates the perfect sticky glaze.

Glossary Terms

Burnt Ends

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