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 with sweet and spicy glaze
Cooking utensils
- 1 Smoker or grill with lid
- 1 Aluminum foil
- 1 Glazing brushes
- 1 Chopping board
- 1 Sharp knife
Ingredients
- 1,5 kg Beef brisket Brisket Point
- 2 tablespoon paprika powder Noble sweet
- 1 Tbsp brown sugar
- 1 tsp salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 200 ml Apple juice
For the sweet and spicy glaze:
- 150 ml Honey
- 150 ml BBQ sauce
- 2 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 Garlic clove finely chopped
- 1 teaspoon chili flakes
- Salt and pepper to taste
Preparation
- Rub the brisket with the spice mix of paprika powder, brown sugar, salt, pepper, garlic powder, onion powder and cayenne pepper and marinate overnight in the fridge.
- Preheat the smoker or grill to 110 °C.
- Cook the brisket indirectly at 110 °C for 6 hours, spraying with apple juice every 2 hours.
- Cut the brisket into 2.5 cm cubes and place in an aluminum dish.
- Make a glaze from the honey, BBQ sauce, apple cider vinegar, soy sauce, garlic and chili flakes and pour over the brisket cubes.
- Cover the aluminum tray and cook for a further 1.5 hours at 120 °C.
- Remove the cover and leave to caramelize for a further 30 minutes, stirring occasionally.
Recommended side dishes:
- Coleslaw
- Cornbread
- Potato salad
