BBQ Brisket Burnt Ends
Brisket burnt ends are an amazing addition to your summer barbecue, comprising minimal effort and sensational taste. Succulent chunks of beef, slowly smoked until the meat gently falls from the bone, best served smothered in sweet BBQ sauce. This dish is a real crowd pleaser, that requires a long smoking time for optimal taste. Recipe by Keith Cooks.
BBQ Brisket Burnt Ends
Brisket burnt ends are an amazing addition to your summer barbecue, comprising minimal effort and sensational taste. Succulent chunks of beef, slowly smoked until the meat gently falls from the bone, best served smothered in sweet BBQ sauce. This dish is a real crowd pleaser, that requires a long smoking time for optimal taste. Recipe by Keith Cooks.
- Serves: 8
- Prepare: 10 Minutes
- Cook: 6 Hours
- Difficulty: Medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 1.8kg point end brisket
- 2tbsp salt
- 2tbsp cracked black pepper
- 2tbsp garlic powder
- 1tbsp smoked paprika
- 300ml bbq sauce
- 150ml brown sugar
- apple cider vinegar
- water
- American-style mustard
Method
- Lay the point end brisket on a flat surface and apply a light coat of American style mustard over all sides of the brisket (this acts as a binder). Combine the salt, pepper, garlic power and paprika together and season the meat on all sides. Pop in the fridge until you are ready to smoke.
- Set up your bbq/smoker with a generous amount of lumpwood charcoal and light some firelighters. As the coal begins to catch, add some smoking wood to your bbq (oak is a great choice for beef. Cherry wood is also nice and gives your meat a lovely colour and flavour). Set your bbq for indirect heat, close the lid and allow the smoke to reach 100 ºC-110 ºC.
- Remove the brisket from the fridge and insert a meat thermometer (set the internal meat temperature to 73 ºC/165 ºF). Lay the brisket on your grill and close the bbq lid. Combine apple cider vinegar and water in equal parts and pour into a spray bottle. Spritz the brisket every 30-45 minutes to prevent it drying out and to form a nice bark.
- When the internal temperature reaches 73 ºC, wrap the brisket in butchers’ paper or foil and return to the bbq. Return to the bbq and let the internal temperature reach 90 ºC. At this point you want to remove the brisket from the foil and drain any liquid into a jug.
- Lay the brisket on a chopping board and cube the meat into 1 inch cubes. Transfer the meat into a roasting tin and toss through with bbq sauce and brown sugar (add a splash of ACV if you like). Return the uncovered pan to the bbq and smoke for a couple of hours at around 10 ºC or until the burnt ends are caramelised and have absorbed the liquid.
Other recipe ideas
16/05/23 Recipe
How To Cook Hot Smoked Brisket
Low and slow is the watchword for hot smoked brisket, an iconic BBQ dish which is the centrepiece for professional BBQ teams and an aspiration for outdoor cooks everywhere
24/06/21 Recipe
Smoked Point End of Beef Brisket with Bone Marrow
From chef Marcus Bawden
24/10/17 Recipe
Smokey Beef Brisket
Beef Brisket given a face lift with a delicious smokey glaze.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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Grass fed beef can contain up to four times more Vitamin E, a valuable anti-oxidant, than conventional beef. Vitamin E has a vital role repairing cell damage, protecting our health against the effects of ageing and chronic inflammation. Grass fed organic beef is generally lower in saturated fat than conventional beef and therefore is a good meat choice, once weekly, to ensure you can still benefit from its valuable nutrients like high quality protein, iron and Vitamin B12. There are also several other reasons why choosing organic beef is a good idea. Grass fed beef are vital for natural ecosystems to thrive, no pesticides and fertilisers on the land and high animal welfare in organic systems (medicines are only used when absolutely necessary, unlike in the farming of conventional beef animals having a detrimental effect on our health).
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.