Burnt Ends with Reese Hot Pepper Jelly
Preparation Time: 12 hours
Cooking Time: 7 hours
Serves 6
INGREDIENTS
- 5 lbs brisket point
- ¼ cup Reese Hot Pepper Jelly
- ¼ cup kosher salt
- ¼ cup coarse black pepper
- 2 tbsp granulated garlic
- ½ cup beef stock
- ½ cup BBQ sauce
- ¼ cup brown sugar
DESCRIPTION
Nothing says classic BBQ like #BurntEnds! But we can’t just let them be regular burnt ends, we have to give them our delicious Reese twist! Tender pieces of beef pair incredibly well with Reese Hot Pepper Jelly to give a kick of heat and a slight smoky flavor. Best new summer recipe, ever!!
DIRECTIONS
1. Preheat your smoker to 225°F using oak wood.
2. If you are starting with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles. Trim the brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
3. Season the brisket point on all sides with equal parts salt, pepper, and garlic.
4. Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of the meat reaches 165°F. This step typically takes 6-8 hours, depending on the size and thickness of your meat. Spritz with beef stock every hour during this initial smoke period.
5. Once the brisket reaches 165°F, wrap tightly in butcher paper with beef stock and return to the smoker. Smoke until the internal temperature reaches 195°F. This step typically takes 3 hours.
6. Remove the brisket to a cutting board. Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into 1 1/2-inch thick cubes.
7. Place the cubes into the aluminum pan and toss with the BBQ sauce, Reese Hot Pepper Jelly, and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
8. Set the uncovered pan back on the smoker and close the lid. Continue smoking at 225°F for 1-2 more hours, or until the burnt ends have started to absorb the sauce and caramelize on all sides.
9. Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.
Recipe by Victoria Jempty @victoriaelizabethbakes
2. If you are starting with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles. Trim the brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
3. Season the brisket point on all sides with equal parts salt, pepper, and garlic.
4. Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of the meat reaches 165°F. This step typically takes 6-8 hours, depending on the size and thickness of your meat. Spritz with beef stock every hour during this initial smoke period.
5. Once the brisket reaches 165°F, wrap tightly in butcher paper with beef stock and return to the smoker. Smoke until the internal temperature reaches 195°F. This step typically takes 3 hours.
6. Remove the brisket to a cutting board. Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into 1 1/2-inch thick cubes.
7. Place the cubes into the aluminum pan and toss with the BBQ sauce, Reese Hot Pepper Jelly, and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
8. Set the uncovered pan back on the smoker and close the lid. Continue smoking at 225°F for 1-2 more hours, or until the burnt ends have started to absorb the sauce and caramelize on all sides.
9. Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.
Recipe by Victoria Jempty @victoriaelizabethbakes