Candied Brisket Burnt Ends
Candied Brisket Burnt Ends, a Entertaining beef recipe, ready in 660 minutes, serves 16 Appetizer Portions.
Cook Time: 11 hrs
Servings: 16 Appetizer Portions
Ingredients: 11
Ingredients
Barbecue Sauce
Preparation
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Step 1
Season brisket point generously with salt and pepper.
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Step 2
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
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Step 3
Place 3-5 lbs. 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)
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Step 4
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
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Step 5
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 225°F.
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Step 6
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°F, about 6 to 8 hours.
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Step 7
Meanwhile, in a medium bowl mix barbecue sauce ingredients and store in refrigerator until ready to use.
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Step 8
Remove brisket from smoker.
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Step 9
Cube the brisket point into 1-inch pieces and place in a single layer in an aluminum pan. Toss in barbecue sauce.
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Step 10
Return brisket cubes, in aluminum pan, to smoker and cook at 225°F until caramelized, approximately 2 ½ to 3 hours.
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Step 11
Remove from smoker and serve.
Nutrition Information
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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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