Calling all BBQ enthusiasts and hardcore carnivores alike! These meaty morsels, often referred to as "meat candy," are a carnivore's dream come true. Loved and celebrated by BBQ expert Jess Pryles of Hardcore Carnivore, these burnt ends are perfect for sharing with friends and family during gatherings, celebrations, or simple moments of indulgence.
Burnt ends are the ultimate meat candy! A perfect blend of sweet caramelised sauce, rich brisket, and savoury Hardcore Carnivore Black.
Ingredients
1 brisket point-end, approx 7lb/3kgs
¼ cup Hardcore Carnivore Black rub
2 cups cola
1.5 cups BBQ sauce
⅓ cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons butter
1-2 tablespoons honey
kosher salt
Directions
Preheat smoker to 250F/120C.
Season brisket generously with Hardcore Carnivore Black and place in smoker. Cook until an internal temperature of 150F/65C is reached.
Wrap the brisket tightly in foil, return to the smoker until an internal temperature of 185F/85C is reached.
Remove brisket from smoker and cut into thick slices, then cut slices again to form cubes. Trim out any large seams of fat.
Place the cola in a small saucepan over medium high heat, reduce by half, then add bbq sauce, brown sugar, Worcestershire, soy and butter, plus salt to taste. Stir to combine.
Place brisket cubes in a large foil tray. Pour over the sauce, stirring to make sure all the pieces are well coated. Drizzle honey across the top, then return to the smoker.
Increase smoker temp to 275F/135C and cook a further 2-3 hours, or until the liquid has reduced and caramelized. Serve immediately.
