Burnt ends aren't the leftovers anymore, they are now a headlining item! Try these burnt ends smothered in Pappys signature sauce and piled high on a bun and tell me thats not the most amazing thing youve ever tasted.
Directions for: Pappys Burnt Ends Rub & Sauce
Ingredients
Burnt Ends Rubcup salt
cup pepper
cup garlic
cup sugar
Burnt Ends Sauce2 cups brown sugar
cup beef stock
cup balsamic vinegar
cup sweet BBQ sauce
cup spicy BBQ sauce
cup spicy BBQ sauce
Directions
Burnt Ends Rub1. Combine and mix rub ingredients in a bowl. Set aside.
Burnt Ends Sauce1. Separate the point from the brisket flat, trimming along the fat cup of the flat. the trimmed portion is your burnt ends.
2. Season the entire point liberally with Burnt Ends Rub.
3. Place in smoker with fruitwood at 200F for 20-22 hours.
4. Combine and bring the sauce ingredients to a simmer, whisking to keep the brown sugar from clumping. Set aside.
5. Remove exterior fat from the cooked point (recommend using heat gloves as your hands are the best way to get started).
6. Cube the trimmed point into roughly one-inch cubes of meat.
7. Toss the burnt end cubes with the sauce.
8. Serve on a bun or white bread.
Tips and Substitutions
PREP TIME: 15 minutes
COOK TIME: 20-22 hours in smoker
Source and Credits
Courtesy of John Matthews, Pappys Smokehouse
See more: Beef, Bread, Dinner, Lunch, Main