Burnt Ends with Bourbon Glaze
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 420 min · Beef · gluten-free, low-carb, high-protein
562 cal
40g protein
24g carbs
34g fat
per serving · estimated
Ingredients
- 1 lb beef brisket point
- 1/4 cup brown sugar
- 1/4 cup barbecue sauce
- 3/4 tbsp bourbon
- 3/4 tbsp coarse black pepper
- 3/4 tbsp kosher salt
- 1 tbsp butter
Method (tap to check — screen stays awake)
- Season the brisket point heavily with salt and pepper.
- Smoke at 250°F until the internal temperature reaches 190°F, about 5 hours.
- Cut into 1-inch cubes and toss with the brown sugar, sauce, bourbon and butter.
- Return to a pan in the smoker for 90 minutes until the edges caramelise.
- Stir once halfway so every cube takes on glaze.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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