BBQ Burnt Ends

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  • Level: Easy
  • Total: 6 hr 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Ingredients

Brisket:

1 1/2 tablespoons kosher salt

1/2 tablespoon freshly ground black pepper 

2 teaspoons smoked paprika 

1 teaspoon cayenne pepper 

1 teaspoon ground cumin 

1 teaspoon granulated garlic 

1 teaspoon dry mustard powder

5 pounds brisket, fat cap trimmed

BBQ Sauce:

One 6-ounce can tomato paste

1/4 cup packed dark brown sugar 

2 tablespoons apple cider vinegar 

1/2 teaspoon kosher salt 

1/4 teaspoon liquid smoke 

1/4 teaspoon cayenne pepper 

1/4 teaspoon granulated garlic 

1/4 teaspoon dry mustard powder

Serving suggestion: white bread or rolls

Directions

  1. For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
  2. Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
  3. For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
  4. Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
  5. Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.