American BBQ Brisket Burnt Ends

Ingredients

• 2kg brisket point (the fatty end)
• For rub: 4 tbsp brown sugar, 2 tbsp paprika, 2 tbsp salt, 1 tbsp pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne
• For sauce: 200ml barbecue sauce, 100ml beef stock, 60g brown sugar, 2 tbsp butter, 2 tbsp honey

Instructions

1. Trim fat to 1cm.
2. Rub all over with the spice mix; rest overnight.
3. Smoke at 110C for 5 hours.
4. Wrap in foil; cook 1 more hour to 95C internal.
5. Rest; cut into 3cm cubes.
6. Toss with the sauce.
7. Return to smoker (or oven) on a tray for 90 min until sticky and candy-like.

Serving suggestions

• Eat with white bread to mop the sauce.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions