Sink your teeth into these tender, saucy BBQ Burnt Ends
Ingredients:
For the Beef:
• 3 lbs beef brisket or chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon salt
For the BBQ Sauce:
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
Directions:
1. Preheat smoker or oven to 250°F (120°C). Toss the beef cubes with olive oil, smoked paprika, garlic powder, onion powder, chili powder, black pepper, and salt until evenly coated.
2. Arrange beef cubes in a single layer on a wire rack or a baking sheet lined with foil. Smoke or bake for 2-3 hours until tender and slightly crispy on the edges.
3. While the beef cooks, prepare the BBQ sauce. In a saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and cayenne pepper. Simmer on medium heat for 10-15 minutes until thickened.
4. Remove the beef cubes from the smoker or oven. Toss them in the BBQ sauce until fully coated.
5. Return the sauced beef cubes to the smoker or oven and cook for an additional 30 minutes, allowing the sauce to caramelize and the edges to become sticky.
6. Serve warm and enjoy the tender, smoky goodness!
