Ingredients
- 1 (2-pound) smoked brisket point
- 2 tablespoons all-purpose barbecue seasoning
- 2 tablespoons light brown sugar
- 1 cups barbecue sauce, plus more for serving
- 2 tablespoons unsalted butter, cubed
- 6 sesame seed buns
- 1/2 cup pickled red onions (optional)
- 1/2 cup pickled jalapeños (optional)
Chef notes
I love this recipe because not only is it one of the most recognized bites in barbecue, but it is undeniably delicious! The crispy, smoky bits of brisket burst with flavor, thanks to barbecue sauce and an all-purpose barbecue seasoning. Plus, I like enjoying burnt ends on a sandwich because it makes them even easier to eat while watching the Super Bowl.
Technique tip: When heating in your oven or smoker, leave the baking dish uncovered so the barbecue sauce gets sticky and tacky on the meat.
Swap option: You may use smoked chuck roast or smoked pork belly in place of brisket.
Preparation
1.Preheat the oven or smoker to 275 F.
2.Cut the brisket point into 1-inch cubes and place into a medium sized mixing bowl. Season the cubed brisket with the barbecue seasoning and light brown sugar. Toss the seasoned brisket point cubes with barbecue sauce to evenly coat the meat. Add the unsalted butter and toss to combine.
3.Transfer the brisket point cubes to a 9-by-13-inch baking dish and place uncovered in the oven or smoker and cook for about 45 minutes.
4.Once the meat is caramelized and hot, remove the baking dish from the smoker or oven and allow the meat to rest for 10 minutes.
5.While the burnt ends are resting, warm a large non-stick pan over medium heat and griddle the insides of the sesame seed buns to golden brown.
6.Once the buns are toasted, evenly portion the burnt ends onto the sesame seed rolls and top with your choice of pickled onions, pickled jalapeños and additional barbecue sauce, if desired.
