The honey in the glaze caramelises on the barbecue, creating the crispy, sticky edges on the meat that is quintessential to burnt ends
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 180 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Other |
| Preparation | Easy |
| Calories | 1417 |
| Fat | 105.3g |
| Saturates | 41.3g |
| Protein | 78.8g |
| Carbs | 35g |
| Sugars | 34.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the smoker to 110°C.
Prepare the brisket point by rubbing it with the BBQ spice, then place it in the smoker for 1-2 hours, spritzing with the beef stock every hour, until it reaches an internal temperature of 90°C.
To make the honey glaze, add the hot sauce, honey, apple juice, vinegar and Worcestershire sauce to a saucepan and simmer for 10 minutes.
Remove the brisket, chop it into 4cm cubes and place in a foil tray. Pour the honey sauce over the beef cubes and sprinkle over the brown sugar. Place the tray back into the smoker and cook for 45 minutes until the outer edges are crisp and the sauce has reduced to a thick glaze.
Allow the brisket to rest for a few minutes before serving.
