Smoked brisket burnt ends ARE the reason why I love doing a brisket. That barky goodness, mixed in with a double dose of smoke alongside some caramelized maple mustard bbq sauce. I'm telling you - this sweet and savoury maple mustard brisket burnt ends will be your all-time new-to-go way to do smoked brisket burnt ends.
I love smoking brisket, mainly because I LOVE smoked brisket burnt ends. NEED TO LEARN HOW TO SMOKE A BRISKET? CLICK HERE!! Brisket burnt ends are the tip of the flat of the brisket, and any real mainly bark portions cuts. Those crispy, full-bodied flavoured, moist bite-size pieces are great on their own. Making a Brisket Burnt Ends recipe by smothering them in Maple Mustard sauce and caramelizing it while infusing it with smoke, yet again. DREAMS.
WHY DO SMOKED BRISKET BURNT ENDS?
Usually, I always have leftovers when you smoke a full brisket. We are constantly looking for leftover ideas and these smoked brisket burnt ends are my favourite way to enjoy them. You get double the flavour as they are double smoked with this brisket burnt ends recipe. Maple mustard brisket burnt ends - let's get to it.
WHICH PART OF THE BRISKET DO YOU USE FOR BURNT ENDS?
For this maple mustard brisket burnt ends you can use whatever part you have. We love the dark barky parts, but as long as we can get a 2" x 2" you can use either the point or the flat of the brisket for this brisket burnt ends recipe.
WHAT YOU'LL NEED
MAPLE SYRUP (I used Carrick Bros Maple Syrup)
PELLET SMOKER (I used my Louisiana Grills Black Label 1200)
PELLETS (I used Apple Blend by Lousiana Grills)
MAPLE MUSTARD BBQ SAUCE
Maple Sryup (1/2 cup)
Dijon Mustard (1/4 cup) Mustard (yellow, 1/4 cup)
Worchestershire Sauce (1 1/2 Tbsp)
Oregano (1 Tbsp) Garlic (2 cloves, minced - 1/2 Tbsp)
I always try and use LOCAL MAPLE SYRUP. That is why I use CARRICK BROS MAPLE SYRUP. Its full bodied and delicious.
BRISKET BURNT ENDS RECIPE
1. Cut up each piece into a 2"x2" cube. You can use any part of the brisket you have left over, just ensure they are large enough pieces because they will render down again. (PRO TIP: Cut your pieces while cold, they hold their form and help you cut precisely).
2. Preheated my Louisiana Grills Black Label 1200 to 350 degrees. Season your pieces with your favourite beef rub. I used Louisiana Grills Texas Beef Brisket Rub. Place on your reuseable aluminum pan. Grab a medium bowl and add all the Maple Mustard BBQ Sauce ingredients and stir. Pour over your brisket pieces.
3. Place in your pellet smoker for approximately 30 minutes or until bubbly and caramelized. Serve immediate!!
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