If you’ve never tried Brisket Burnt Ends, get ready for a life-changing experience…no, seriously! This Habanero Pineapple Brisket Burnt Ends recipe is made with diced juicy smoked beef brisket It is made by tossing the points with a sweet and spicy habanero pineapple chutney. It might be the best thing I’ve ever tasted!
Before smoking the brisket, I separated the point end (or deckle) from the flat. The key point is that it’s marbled, fatty, and extremely delicious. For this reason, the burnt ends are sometimes referred to as “meat candy.” Yes, it’s really delicious!
After smoking the flats and points using my Traeger smoked brisket recipe, I cut the points into bite-sized pieces and tossed the already insanely flavor-packed bites with pineapple and habanero chutney. The chutney took them to a whole new level. Spicy, sweet, and melt-in-your-mouth deliciousness!
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🍖 About this recipe
I bought a Traeger last Christmas and have been experimenting with it ever since. So far we’re very impressed. Our first recipe was smoked pork jerky. This is surprisingly easy and very easy to prepare. If you haven’t done so already, what are you waiting for?
Then my Instagram friend Smoke King Steve posted a recipe for charred pork belly that made me drool. 🤤 That recipe inspired me to create this recipe.
So when I got my hands on a big, beautiful 16 pound brisket, I knew what I had to do. Scott consulted his friend Dave for a 16-hour brisket recipe. Yes, you read that correctly, 16 hours! What else do I need to do?
The brisket was also great, but we raved about the tender and juicy brisket cubes. I can’t express in words how good it is. That’s why you should make some and see for yourself.
🧐 Why this recipe works
BBQ brisket burnt ends not only have a beautiful bark, but they also have great flavor. Points are usually smoked separately from the flat, but both are smoked until the internal temperature on an instant-read thermometer or probe reaches between 200 and 205 degrees Fahrenheit. This takes many hours, but the smoker does most of the work.
The pointy parts of the brisket contain extra fat compared to the flat parts, resulting in the most tender and delicious charred parts ever.
🛒 What this recipe includes
🔖 Material notes and substitutions
Smoke Points — Start by smoking the brisket points, then cut it into bite-sized pieces. Pineapple — The recipe calls for fresh pineapple, but you can also use canned pineapple. Habanero peppers — You can use pickled or fresh habaneros in this recipe. Fresh habaneros can be difficult to find, not to mention they spoil very quickly. That’s why I like to use pickled habanero. It has a long shelf life and is useful when a recipe calls for habanero. Pineapple juice — If you don’t have pineapple juice, substitute apple juice or cider instead. Honey — Don’t have honey? No problem! Simply substitute equal amounts of agave, maple syrup, or brown sugar.
🥩 How to make brisket burnt ends recipe
To make this brisket burnt ends recipe, you’ll need 5 pounds of smoked brisket points and habanero pineapple chutney. Once smoke points are removed from the grill, let them rest wrapped in butcher paper or aluminum foil while you prepare the chutney.
habanero pineapple chutney
STEP1: Fry the onions in oil. Add garlic and chopped pineapple. Continue cooking on low heat for 1 minute. Add the chopped habanero and mix.
Step 2: Pour the pineapple juice into the pot, followed by the honey and salt. Simmer for 5-10 minutes until the chutney thickens and allow the chutney to cool.
Step 3: Once the chutney has cooled, blend it using a Ninja blender or food processor. I like it a little thicker.
How to earn points
Step 1: Peel the Smoke Point packaging from the butcher paper and pour some of the collected liquid into a disposable aluminum pan. Use a sharp knife to slice the meat into 2-inch cubes and add to the same skillet. Mix and combine.
Pro Tip: Use your favorite recipe to smoke points or use my smoked brisket recipe. Both the points and brisket flats are seasoned with my own dry rub. Both are sprinkled with apple juice as they smoke for hours until the internal temperature reaches 203 degrees. The result is beef that’s incredibly tender and packed with flavor.
STEP 2: Pour the habanero sauce over the cubed meat and mix until the sauce is evenly coated.
Step 3: Place the aluminum pan uncovered in the Traeger and smoke at 200°F for another 1 1/2 hours, or smoke the cubes at 500°F for 15 minutes.
🤷🏻♀️ Recipe FAQ
The burnt ends are tender cubes of meat cut from half a piece of beef brisket. It is slowly smoked over time and finished with barbecue sauce, honey, butter, cola, and brown sugar. The meat cubes are then cooked until caramelized and slightly browned.
The charred ends are made by cutting the beef breast into triangles, known as dickels or points. However, people also use many other meat parts to prepare them.
For example, some people make it by browning the edges of pork belly, while others use roasted pork belly. Because shoulder roast is much cheaper to buy than brisket, it is commonly referred to as the “poor man’s burnt end.”
Freeze any leftover parts to enjoy at a later date. Just store it in a freezer bag with your juice. Make sure the air in the freezer bag is forced out before freezing.
Then pour the contents of the bag into a saucepan and cover with foil. Reheat in the oven at 350°F for 30 minutes.
Some people prefer to smoke the whole brisket after trimming the fat and separating the points and flats. On the other hand, some find it easier to separate the two meats before smoking. There’s no wrong way. It’s really a matter of preference.
👩🏼🍳Pro Tips
If you don’t have fresh pineapple, you can use canned pineapple instead. You can use apple juice instead of pineapple juice. Unwrapping the smoke point inside a disposable aluminum pan and using it to smoke any burnt bits is a great way to catch everything. For even more caramelization, toss the cubes with honey or brown sugar before returning to the grill. Serve the charred bits on sandwiches, quesadillas, nachos, or fries. The leftover burnt bits are great for making into burritos or quesadillas. It’s also delicious mixed with my flavorful vegetarian empanada filling!
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📖Recipes
Habanero Pineapple Brisket Burnt Ends
Smoked and cubed beef belly tossed with habanero pineapple chutney.
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Quantity: 20 for one person
calorie: 239kcal
Instructions
habanero pineapple chutney
Fry the onions in oil. Add garlic and chopped pineapple. Continue cooking on low heat for 1 minute. Add the chopped habanero and mix.
Pour pineapple juice into the pan, followed by honey and salt. Boil for 5-10 minutes until the chutney thickens and let cool.
smoke point
Peel the smoke points from the butcher paper and pour some of the liquid that has collected on the plastic wrap into a disposable aluminum pan. Slice the meat into 2-inch cubes using a sharp knife and add to the same skillet. Mix and combine.
Add the habanero sauce to the cubed meat and stir to coat everything with the sauce.
Place the aluminum pan on top of the Traeger and smoke uncovered at 200°F for an additional 1 1/2 hours, or smoke the cubes at 500°F for 15 minutes.
Precautions
If you don’t have fresh pineapple, you can also use canned pineapple. Pineapple juice can be substituted with apple juice. Unwrapping the smoke point inside the disposable aluminum pan you use to smoke the burnt bits is a great way to catch all the accumulated juices without making a mess. For even more caramelization, stir in honey or brown sugar before placing the cubes back on the grill. Serve the burnt bits on sandwiches, quesadillas, nachos, or fries. The leftover burnt bits are great for making into burritos or quesadillas. It’s also delicious mixed with my flavorful vegetarian empanada filling!
nutrition
Provided by: 1waiter | calorie: 239kcal | carbohydrates: 3g | protein: 17g | fat: 18g | Saturated fat: 7g | cholesterol: 60mg | sodium: 154mg | fiber: 0g | sugar: 2g
