Chilli Ketchup Burnt Ends

Sweet, sticky, with a proper chilli kick. Brisket flat cubed up and taken all the way to falling-apart.

Ingredients

• Brisket flat
• Sweet N’ Spicy seasoning
• Chilli ketchup
• Hot honey
• Maple syrup

Method

1. Set your BBQ or smoker to 135°C.
2. Slice your brisket into 1.5 inch × 1.5 inch cubes.
3. Season with Sweet N’ Spicy rub.
4. Smoke for 2 hours, until mahogany in colour.
5. Move the brisket into a foil tray or crockpot with a lid. Add chilli ketchup, hot honey and maple syrup until coated.
6. Return to the oven or smoker, lid on, now at 150°C.
7. Cook until probe tender and falling apart.
8. Serve immediately.

Dig in. Enjoy!