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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

BBQ Burnt Ends Recipe

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This recipe for BBQ Burnt Ends is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brisket:
1 1/2 Tbsp. kosher salt
1/2 Tbsp. freshly ground black pepper 
2 tsp. smoked paprika 
1 tsp. cayenne pepper 
1 tsp. ground cumin 
1 tsp. granulated garlic 
1 tsp. dry mustard powder
5 pounds brisket, fat cap trimmed
BBQ Sauce:
One 6-ounce can tomato paste
1/4 cup packed dark brown sugar 
2 Tbsp. apple cider vinegar 
1/2 tsp. kosher salt 
1/4 tsp. liquid smoke 
1/4 tsp. cayenne pepper 
1/4 tsp. granulated garlic 
1/4 tsp. dry mustard powder
Serving suggestion: white bread or rolls
Directions:
Directions:
For the brisket:
Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours. Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
For the BBQ sauce:
Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes. Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat. Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls. Serves 6-8.

 

 

 

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