The crowning glory of BBQ: tender brisket meets caramelised seasoning
Brisket burnt ends are known as the ‘chocolates of the BBQ’ – crispy on the outside, juicy and full of flavour on the inside. In this recipe, they are refined with a sweet and spicy glaze that perfectly complements the smoky flavours. Served with a strong Malbec from Mendoza, the result is a harmonious interplay of meat and wine.
Ideal wine pairing: Malbec (Argentina, Mendoza)
A Malbec from the Mendoza region is characterised by intense aromas of dark fruit, spices and a hint of chocolate. Its strong structure and velvety tannins harmonise perfectly with the sweet and spicy notes of the glaze and the smoky flavour of the brisket. The fruitiness of the wine balances out the spiciness of the dish and ensures a well-rounded flavour experience.
Further wine recommendations:
Syrah (France, Côte-Rôtie AOC) This Syrah from the northern Rhône valley brings dark wild berries, liquorice, pepper and a smoky undertone, which elegantly blends with the roasted aromas of the Burnt Ends. The natural tension between fruit, spice and minerality ensures that the wine is not overpowering, but rather picks up and extends the flavour of the glaze. Its freshness provides structure in the pairing, while the silky tannin balances the fat content of the meat. A prime example of a refined BBQ wine match with a French soul. Translated with DeepL.com (free version)
Zinfandel (USA, Sonoma County AVA) The Californian Zinfandel is almost made for strong BBQ dishes – juicy blackberry, plum, a little smoke and vanilla, plus a pinch of black pepper. Its ripe, slightly sweet fruit melts into the caramelised glaze, while the fine wood spice picks up on the umami tone of the beef. Its soft acid structure and medium tannins leave the juicy character of the dish untouched. An ideal companion for BBQs with US spirit.
Tempranillo (Spain, Rioja DOCa) This wine brings ripe cherries, dried figs, leather, tobacco and a warm spice to the glass – ideal for a dish that combines sweet, spicy and smoky elements. In the Reserva or Gran Reserva quality, the subtle woody notes blend elegantly with the caramelised crust of the meat. Its grippy tannins provide structure without dominating and the elegant acidity retains lightness. An excellent European partner for a complex BBQ like this.
Cabernet Sauvignon (Chile, Maipo Valley) From the Maipo Valley comes a Cabernet with typical cassis fruit, eucalyptus, cedar wood and black pepper. Its muscular structure effortlessly keeps up with the fullness of the Burnt Ends, while its distinctive tannins structure the fat. The freshness of the wine acts as a balance to the sweetness of the glaze. The combination of power and precision makes this Cabernet a spirited partner for dark BBQ meats with depth.
Grenache (France, Châteauneuf-du-Pape AOC) This southern French Grenache has notes of ripe strawberries, garrigue herbs, dried figs and a hint of pepper. It has enough richness and warmth to accompany the brisket, yet remains supple and elegant. Its herbal spice mirrors the sweet and spicy marinade and creates an almost Mediterranean BBQ experience. Its soft tannins make it accessible, its depth of flavour surprising. Ideal for pairing with warmth and sophistication.
The recipe:
Brisket Burnt Ends mit süß-scharfer Glasur
Cooking utensils
- 1 Smoker oder Grill mit Deckel
- 1 Alufolie
- 1 Pinsel zum Glasieren
- 1 Schneidebrett
- 1 Scharfes Messer
Ingredients
- 1,5 kg Rinderbrust Brisket Point
- 2 EL Paprikapulver edelsüß
- 1 EL brauner Zucker
- 1 TL Salz
- 1 TL schwarzer Pfeffer
- 1 TL Knoblauchpulver
- 1 TL Zwiebelpulver
- 1 TL Cayennepfeffer
- 200 ml Apfelsaft
Für die süß-scharfe Glasur:
- 150 ml Honig
- 150 ml BBQ-Sauce
- 2 EL Apfelessig
- 1 EL Sojasauce
- 1 Knoblauchzehe fein gehackt
- 1 TL Chiliflocken
- Salz und Pfeffer nach Geschmack
Preparation
- Brisket mit der Gewürzmischung aus Paprikapulver, braunem Zucker, Salz, Pfeffer, Knoblauchpulver, Zwiebelpulver und Cayennepfeffer einreiben und über Nacht im Kühlschrank marinieren.
- Smoker oder Grill auf 110 °C vorheizen.
- Brisket 6 Stunden bei 110 °C indirekt garen, dabei alle 2 Stunden mit Apfelsaft besprühen.
- Brisket in 2,5 cm große Würfel schneiden und in eine Aluschale geben.
- Glasur aus Honig, BBQ-Sauce, Apfelessig, Sojasauce, Knoblauch und Chiliflocken herstellen und über die Brisket-Würfel gießen.
- Aluschale abdecken und weitere 1,5 Stunden bei 120 °C garen.
- Abdeckung entfernen und weitere 30 Minuten karamellisieren lassen, dabei gelegentlich umrühren.
Empfohlene Beilagen:
- Coleslaw
- Maisbrot
- Kartoffelsalat
