Pit notes
Wrap at 65°C. Wrap the point tightly in foil once it hits 65°C to push through the stall.
Cube it big. Cut thick cubes and trim out big seams of fat so every piece renders and glazes.
Watch the glaze. Pull them once the sauce has reduced to a sticky, caramelised coat, and serve straight away.
Que Club Recipe · Beef · Low & Slow
Hardcore BBQ Brisket Burnt Ends
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.
Ingredients
- 1 brisket point-end, approx. 3kg (7lb)
- 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
How to cook it
Preheat smoker to 120°C (250°F).
Season brisket generously with Hardcore Carnivore Black and place in smoker. Cook until an internal temperature of 65°C (150°F) is reached.
Wrap the brisket tightly in foil, return to the smoker until an internal temperature of 85°C (185°F) 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 135°C (275°F) and cook a further 2-3 hours, or until the liquid has reduced and caramelised. Serve immediately.
