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pit boss burnt ends

Pit Boss Burnt Ends

Print Recipe
Get ready to experience BBQ perfection with our pit boss burnt ends recipe. Irresistibly juicy, caramelized, and packed with bold flavors.
Course Main Course
Prep Time 20 minutes
Cook Time 6 hours
Servings 6

Ingredients

  • 4 lbs beef brisket point trimmed of excess fat
  • 2 tablespoons olive oil
  • 2 tablespoons of your favorite barbecue rub homemade or store-bought
  • 1 cup beef broth
  • 1 cup of your preferred barbecue sauce
  • ½ cup brown sugar
  • ¼ cup honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Salt and pepper to taste

Instructions

Preparing the Brisket

  • Preheat your Pit Boss pellet grill to a low and steady temperature of 225°F.
  • While the grill is heating up, take the beef brisket point and trim off any excess fat, leaving a thin layer to keep it moist during the smoke session.
  • Rub the brisket with olive oil to create a nice base for the seasoning to adhere to.
  • Combine your barbecue rub with garlic powder, onion powder, salt, and pepper. Massage this flavorful mix generously onto the brisket, making sure to cover all sides.

Smoking the Brisket

  • Once your Pit Boss grill is steady at 225°F, place the seasoned brisket directly on the grill grates. Close the lid and let it smoke away for about 4-5 hours. During this time, the brisket will develop a beautiful bark.
  • After the initial smoking period, raise the temperature to 275°F.
  • Remove the brisket from the grill and double wrap it in aluminum foil. Before sealing it up tight, pour in ½ cup of beef broth to keep things moist.
  • Place the foil-wrapped brisket on a baking sheet or disposable foil pan and place it back in the smoker.

The Magic Happens

  • Let the brisket continue to cook in the oven for another 2-3 hours until it becomes incredibly tender and almost falls apart.
  • In the meantime, it's sauce time! In a saucepan over medium heat, combine your barbecue sauce, brown sugar, honey, Worcestershire sauce, and apple cider vinegar. Let it simmer for 10-15 minutes, stirring occasionally until the sauce thickens up a bit.

Turning Brisket into Burnt Ends

  • Remove the tender brisket from the smoker and carefully unwrap it from the foil. Be cautious of the hot steam!
  • Cut the brisket into bite-sized cubes, roughly 1 inch in diameter. Be amazed at how tender and juicy it is!
  • Toss those glorious cubes into a large bowl, and pour that smoky barbecue sauce all over them. Mix it up gently, ensuring every piece is coated with that luscious sauce.

Back to the Grill

  • Now, it's time to head back to the Pit Boss pellet grill! Preheat it to around 350°F.
  • Place the sauced-up burnt end cubes directly on the grill grates, leaving some space between them. Let them sizzle away for about 30-45 minutes, or until the edges caramelize and become beautifully sticky.

Time to Feast!

  • Take those mouthwatering Pit Boss burnt ends off the grill and transfer them to a serving platter.
  • Grab some napkins and dig in! Serve these delectable bites alongside your favorite coleslaw and cornbread for the ultimate barbecue experience.