BBQ Burnt Ends

New England is not known for its barbecue although we are starting to see some great places opening up. I came across this recipe by Trisha Yearwood on the Food Network. This may not be your authentic burnt ends recipe as it’s not smoked or grilled it’s done right in the warmth of your kitchen. I’m hoping one of my friends who does a lot of authentic smoking will create something like this using their smoker!

I’ll be honest I was a bit skeptical but decided to give it a try for Super Bowl Sunday and I am so glad I did. This was so tender, with a little bit of a kick from the cayenne pepper, but not overpowering. We really enjoyed this dish not only the day I made it but the leftovers were just as delicious as the first day!

INGREDIENTS FOR THE BRISKET

1 1/2 Tablespoons kosher salt

1/2 Tablespoon fresh ground black pepper

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon granulated garlic

1 teaspoon dry mustard

5 pounds brisket, fat cap trimmed

BBQ SAUCE

1 six ounce can of 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

DIRECTIONS

For the brisket, combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the on all sides with the spice rub. Place the brisket in a slow cooker and cover with the lid. Set the slow cooker on high and cook until tender, about 6 hours.

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.

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.

Slice the brisket into 1 inch pieces, remove and discard any large pieces of fat. Place the cut brisket pieces into a 9×13 inch pan and pour the sauce over the meat.

Turn the broiler on to high, broil until crispy and just slightly charred on the edges. About 5 minutes. Serve warm with bread or rolls.

Enjoy!