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Suggest a better descriptionSource: Recipe from Trisha Yearwood
1) For the brisket: combine the salt, pepper, paprika, cayenne, cumin, garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 5 hours.
2) Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
3) For the BBQ sauce: pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, garlic, and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
4) Slice the brisket into 1" chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9x13 baking pan and pour the sauce over the meat.
5) Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.
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Serving Size: 1 Serving (433g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 688 | ||
Calories from Fat: 256 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 234.4mg | 72 % | |
Sodium 564.3mg | 19 % | |
Potassium 1599.6mg | 42 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 22.8g | ||
Protein 80g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 688
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