Brisket Burnt Ends is a delicacy from the southern United States made from the tips of the brisket (brisket) of cattle. In our country not all butchers know this cut, so we take a piece of boiled meat.
Ingredients:
- 1 Brisket or boiled meat (2-3 kg)
- 1 Helvetic Barbeque Coffee Rub
- 1 Helvetic Barbeque Original Sauce
- Pieces of wood for the smoke (e.g. hickory or mesquite)
- Aluminum foil or butcher paper
- Oven, charcoal , pellet or gas grill
Recipe:
- Preheat the grill and set it to a temperature of 120-135°C. Use pieces of wood for smoke and place them on the glowing coals or in the smoker box of the gas grill.
- Remove the brisket from the refrigerator and let it come to room temperature.
- Rub the brisket generously with Helvetic Barbeque Coffee Rub.
- Place the brisket on the grill and grill over indirect heat for about 4-6 hours until it reaches a core temperature of 70-75°C.
- Remove the brisket from the grill and wrap in aluminum foil or the butcher’s papper. Place back on the grill and grill for another 3-4 hours until it reaches a core temperature of 85-90°C.
- Remove the brisket from the grill and cut into centimeter cubes.
- Mix the brisket cubes with the Helvetic Barbeque Original Sauce and place back on the grill. Grill for another 30-45 minutes, until the cubes are crispy and golden brown.
- Remove the Brisket Burnt Ends from the grill and serve.
E Guete!