Pig & Rooster BBQ Beef · Smoker
Chilli Ketchup Burnt Ends
- Prep
- 10 mins
- Cook
- up to 5 hrs
- Serves
- 5
- Difficulty
- Moderate
Sweet, sticky, with a proper chilli kick. Brisket flat cubed up and taken all the way to falling-apart.
Ingredients
Method
-
Set your BBQ or smoker to 135°C.
-
Slice your brisket into 1.5 inch × 1.5 inch cubes.
-
Season with Sweet N' Spicy rub.
-
Smoke for 2 hours, until mahogany in colour.
-
Move the brisket into a foil tray or crockpot with a lid. Add chilli ketchup, hot honey and maple syrup until coated.
-
Return to the oven or smoker, lid on, now at 150°C.
-
Cook until probe tender and falling apart.
-
Serve immediately.
Dig in. Enjoy!
