Burnt End with Philmore’s Bourbon BBQ Sauce

Savor smoky, succulent Burnt Ends with Philmore Harrison Bourbon BBQ Sauce—🔥 BBQ perfection! 😋🍖 #BBQBliss

Instructions:

For the Burnt Ends:

  1. Preheat the smoker: Preheat your smoker to 250°F (120°C) using your choice of wood chips (hickory or oak work well).

  1. Prepare the Brisket Point:
    1. Trim excess fat from the brisket point, leaving about 1/4 inch.
    1. Cut the brisket into 1-inch cubes.
  1. Make the Rub:
    1. In a small bowl, combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne pepper.
  2. Season the Burnt Ends:
    1. Generously coat the brisket cubes with the rub mixture. Make sure each piece is well coated.
  3. Smoke the Burnt Ends:
    1. Place the seasoned brisket cubes on the smoker grate. Smoke for about 3-4 hours or until they have a dark, caramelized crust.
  4. Wrap and Continue Cooking:
    1. After smoking, wrap the burnt ends in aluminum foil and return them to the smoker. Continue cooking for another 2-3 hours or until they are tender and have a nice bark.
  5. To Serve:
  6. Toss Burnt Ends with Sauce:
    1. Toss the smoked burnt ends with the Philmore Harrison Bourbon BBQ Sauce until they are evenly coated.
  7. Serve and Enjoy:
    1. Serve the Burnt Ends with extra sauce on the side for dipping. They’re great on their own, or you can serve them in sandwiches or as a side dish.
  8. This recipe combines the rich, smoky flavor of burnt ends with the sweet and tangy kick of bourbon BBQ sauce. Enjoy!

Ingredients:

For the Burnt Ends:

  • 2 pounds beef brisket point (also known as the deckle)
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper (adjust to taste for spiciness)
  • 1 cup Bourbon BBQ Sauce

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