Sticky Brisket Burnt Ends

The Story

Burnt ends started as the pitmaster's scraps — the irregular, heavily-barked pieces from the point of the brisket that were given away to customers waiting in line at Arthur Bryant's in Kansas City. At some point, someone realized they were the best thing on the menu, and the mythology grew from there. Valhalla Blend's sweet heat profile is a natural partner for the second cook — the additional seasoning and sugar caramelize into something that has no analogue in food.

Instructions

1. Cube the Point. After the brisket has rested, separate the point from the flat at the fat seam. Cut the point into 1.5–2 inch cubes. The cubes will be irregular — that's correct. The irregular surfaces create more edge, and edge is where the magic happens in the second cook.
2. The Second Cook. Place cubes in an aluminum pan. Toss with Valhalla Blend, brown sugar, and BBQ sauce until every surface is coated. Add butter cubes, honey, and apple cider vinegar. Cover with foil and place back on the smoker at 275°F for 1.5 hours. Remove foil, toss the cubes in the accumulated glaze, and cook uncovered for another 45–60 minutes until the exterior is caramelized, slightly sticky, and dark.
3. Rest and Serve. Rest 10 minutes. Serve on a board or directly from the foil pan — formal presentation undermines their character. These are finger food. Provide toothpicks and extra napkins.

Pro Tips

• Burnt ends should have a caramelized exterior and a slightly yielding interior. If they're uniformly firm, they're under-reduced. The glaze needs to set and concentrate. Be patient with the uncovered phase.