There are certain viral trends that simply can't be ignored. These meaty hunks of tender BBQ brisket are in this category. Packed with sweet and smoky flavour, we've got a new family favourite on our hands.
BBQ Brisket Burnt Ends
Rated 4.0 stars by 1 users
Servings
8
Prep Time
10 minutes
Cook Time
6 hours
There are certain viral trends that simply can't be ignored. These meaty hunks of tender BBQ brisket are in this category. Packed with sweet and smoky flavour, we've got a new family favourite on our hands.
Ingredients
-
2kg beef brisket
-
dijon mustard (binder)
-
2 tbsp salt
-
2 tbsp ground black pepper
-
2 tbsp garlic powder
-
1 tbsp smoked paprika
-
250ml bbq sauce
-
100g brown sugar
-
water
-
apple cider vinegar
Directions
Pat your brisket dry and apply a shallow coating of mustard which will act as a binder. Combine the seasonings together in a bowl and liberally pat over the meat.
Fire up your BBQ/Smoker with lots of lumpwood charcoal. As the coal begins to catch, consider adding some oak or cherry wood to bring another flavour dimension to your meat. Set the BBQ for indirect heat, close the lid and allow the smoke to reach 100ºC - 110ºC.
Insert a meat thermometer and set the internal temperature to 73ºC. Lay the brisket down and cook. Mix apple cider vinegar and water in a spray bottle in equal parts. Spray the brisket every 30 minutes to ensure it stays juicy.
When the internal temperature reaches 73ºC, wrap the brisket in foil and return to the BBQ until the internal temperature reach 90ºC. Now remove and drain any liquid into a jug.
Allow the brisket to rest for 20-30 minutes before chopping into 1 inch cubes and transferring into a roasting tin. Cover and mix in BBQ sauce and brown sugar, before returning the uncovered pan to the BBQ and smoking for as long as you like at around 10ºC. Once the burnt ends have caramelised you’re in for a treat.
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