Candied Brisket Burnt Ends
This recipe was inspired by Smokin’ Moon BBQ & Beer Garden.
- 1 beef brisket point (moist half), about 5-7 pounds
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons coarse black pepper
- 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
- Beef: Season brisket point generously with salt and
- Lightly coat grates with vegetable oil spray. Close cooking chamber
- Place 3-5 pounds of charcoal, in center of the firebox. Open the
firebox air vent approximately 1-2″, 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
- Place brisket point on cooking grate, fat side up, in the cooking
chamber. Maintain a consistent 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.
Yield: 16 appetizer portions
Nutrition information per serving: 515.3 Calories; 306.3 Calories
from fat; 34 g Total Fat (13.3 g Saturated Fat; 0 g Trans Fat; 1.1 g
Polyunsaturated Fat; 15.31 g Monounsaturated Fat;) 114.64 mg Cholesterol;
678.9 mg Sodium; 20.9 g Total Carbohydrate; 0.2 g Dietary Fiber; 31 g
Protein; 3.5 mg Iron; 488.2 mg Potassium; 10.2 mg Niacin; 0.4 mg Vitamin B6;
3 mcg Vitamin B12; 7.8 mg Zinc; 29.5 mcg Selenium; 121.7 mg Choline
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6,
Zinc, Selenium, Choline; This recipe is a good source of Potassium.
Recipe and photo used with permission from: Texas Beef Team
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