Honey Bourbon Glazed Beef Burnt Ends
Equipment
- Smoker or grill with indirect heat setup
- Meat Thermometer
- Aluminum foil
- Sharp knife
- Baking dish or aluminum pan
- Basting brush
Ingredients
For the burnt ends
- 5 lbs beef brisket point
- 2 tbsp yellow mustard as a binder
- ¼ cup BBQ rub your favorite blend
- 1 cup beef broth for moisture
For the honey bourbon glaze
- ½ cup honey
- ¼ cup bourbon a good quality one you’d drink
- ½ cup BBQ sauce preferably smoky or sweet
- ¼ cup brown sugar
- 2 tbsp butter
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
Instructions
Prep the Brisket
- Trim excess fat from the brisket point, leaving about ¼-inch for flavor. Coat the meat evenly with yellow mustard to help the rub stick. Generously apply the BBQ rub on all sides.
Smoke the Brisket
- Preheat your smoker to 250°F. Place the brisket directly on the grates, fat side up. Smoke for about 4-5 hours until the internal temp hits 165°F, spritzing with beef broth every hour for moisture.
Cube and Wrap
- Once the brisket reaches 165°F, remove it from the smoker and let it rest for 10 minutes. Slice it into 1-inch cubes and place them in an aluminum pan.
Add the Glaze
- In a saucepan, combine honey, bourbon, BBQ sauce, brown sugar, butter, apple cider vinegar, and smoked paprika. Simmer over low heat for 5 minutes until thickened. Pour the glaze over the burnt ends and toss to coat.
Caramelize the Burnt Ends
- Cover the pan with foil and return it to the smoker. Cook for another 2 hours at 250°F. Then, uncover and cook for 1 more hour until the sauce caramelizes and the burnt ends are tender with a rich, sticky glaze.
Serve and Enjoy
- Remove from the smoker and let them rest for 10 minutes. Serve warm with extra sauce on the side!