Brisket burnt ends with sweet and spicy glaze
Brisket burnt ends, the “chocolates of the BBQ”, are refined with a sweet and spicy glaze and slow-cooked until they are crispy on the outside and juicy on the inside. The combination of smoky meat and spicy glaze offers an intense taste experience. Served with a strong Malbec from Mendoza, the result is a harmonious interplay of flavors.
Prep Time 30 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 30 minutes mins
Course Main course
Cuisine American, Southern BBQ
Servings 2 People
Calories 950 kcal
- 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
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
Calories: 950kcalCarbohydrates: 35gProtein: 70gFat: 60g
Keyword BBQ, Brisket Burnt Ends, Malbec, Mendoza, Sweet and spicy glaze