Brisket Burnt Ends with Potato Salad
This dish features tender burnt ends from a beautifully smoked beef brisket, paired with a creamy potato salad and a refreshing coleslaw. The smoky, caramelized edges of the brisket are the star of this classic barbecue fare, delivering depth of flavor that complements the creaminess of the potato salad and the crunch of the coleslaw.
- Total
- 13 hr
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the Brisket
- 2 kilograms beef brisket, Trimmed of excess fat
For the Burnt Ends Sauce
- 100 grams brown sugar, Packed
- 240 milliliters barbecue sauce
- 30 milliliters Worcestershire sauce
- 30 milliliters apple cider vinegar
For the Potato Salad
- 750 grams potatoes, Waxy variety such as Dutch Cream or Chat potatoes
- 200 grams mayonnaise
- 100 grams sour cream
- 30 grams Dijon mustard
- 30 grams chives, Finely chopped
- to taste salt
- to taste black pepper
For the Coleslaw
- 400 grams green cabbage, Finely shredded
- 150 grams carrots, Finely grated
- 150 grams mayonnaise
- 15 milliliters apple cider vinegar
- to taste salt
- to taste black pepper
- Prep
- 1 hr 30 min
- Marinate
- 1 hr
- Cook
- 10 hr
- Rest
- 30 min
About this recipe
Inspired by classic Southern barbecue traditions, particularly the famous Texas-style smoked brisket. The concept of burnt ends comes from the desire to salvage the flavorful, crispy outer layers of the brisket, which also complement the rich and creamy textures of homemade potato salad and crunchy coleslaw. This recipe celebrates thorough techniques of slow smoking while balancing flavor and texture to create a trio of perfection on a plate.
Method
-
Step 1: Prepare the Brisket
Trim excess fat from the brisket while leaving about 1 cm on top. This fat will render and keep the meat moist during cooking. Season generously with salt and black pepper, ensuring an even coat over the entire surface. Wrap the brisket in plastic wrap and refrigerate for at least an hour to allow the seasoning to penetrate.
-
Step 2: Preheat the Kamado Joe BBQ Grill
Prepare the Kamado Joe for indirect cooking at 110°C (230°F). Fill your charcoal basket with lump charcoal and arrange wood chips at the top for smoking. Light the fire and allow your grill to come to temperature, ensuring proper airflow.
Monitor the grill temperature closely to maintain steady heat. -
Step 3: Smoke the Brisket
Place the seasoned brisket on the grill grates, fat side up, and close the lid. Maintain a consistent temperature of 110°C (230°F) and smoke for about 8 hours, or until the internal temperature reaches 90°C (195°F). Use a meat thermometer to check.
Ensure the internal temperature does not exceed 95°C to prevent dryness. -
Step 4: Prepare the Burnt Ends Sauce
In a mixing bowl, combine brown sugar, barbecue sauce, Worcestershire sauce, and apple cider vinegar. Mix until well blended. Set aside to allow the flavors to meld.
-
Step 5: Cube the Brisket
Once the brisket has reached the desired temperature, carefully remove it from the grill using heat-proof gloves. Let it rest covered in foil for at least 30 minutes. After resting, cube the brisket into 2-3 cm chunks.
Allow to rest fully to make slicing easier and retain juiciness. -
Step 6: Make the Burnt Ends
Toss the brisket cubes in the prepared sauce until well coated. Transfer them to a cast iron skillet or a similar grilling pan. Return to the grill, cover, and cook for an additional 1 hour, maintaining the temperature around 120°C (250°F), allowing the edges to caramelize and become tender.
Watch for burning; check regularly to ensure the sauce does not caramelize too much. -
Step 7: Prepare the Potato Salad
Simmer the potatoes whole in salted water for 20-25 minutes or until fork-tender. Drain and allow to cool slightly before peeling and cutting into cubes. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, chives, and season with salt and pepper. Fold in the cubed potatoes gently to avoid mashing them. Chill until ready to serve.
Do not overcook the potatoes; they should be tender but not falling apart. -
Step 8: Prepare the Coleslaw
In a bowl, combine finely shredded green cabbage and grated carrots. In another bowl, whisk together mayonnaise, apple cider vinegar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Allow it to sit for 15-30 minutes to let the flavours meld.
Letting the coleslaw sit allows it to develop flavour but prevents it from becoming soggy if stored for later. -
Step 9: Serve the Dish
Plate the burnt ends generously alongside the creamy potato salad and coleslaw. Garnish with fresh herbs if desired and serve wet wipes for finger-licking barbecue enjoyment. Enjoy your gourmet brisket burnt ends with traditional sides.
Tips
- For extra smokiness, add soaked wood chips to the fire during the entire cooking process.
- You can make the potato salad a day ahead; just combine the dressing with potatoes right before serving to keep them fresh.
- Try using different types of mustard, such as whole grain, for added depth in the potato salad.
Equipment
- Kamado Joe BBQ grill
- Sharp chef's knife
- Cutting board
- Wood chips (oak or hickory)
- Heavy-duty aluminum foil
- Mixing bowls
- Vegetable peeler
- Whisk
- Meat thermometer
Serve it with
Sides
-
Cornbread
The slightly sweet and crumbly texture of cornbread complements the rich flavors of the brisket.
-
Baked Beans
Their sweetness and hearty texture balance the smoky meat.
Goes well with
-
Peach Cobbler
This classic dessert pairs well with barbecue for a sweet ending.
Drinks
-
Lemonade
Its tartness refreshes the palate between bites, making it a great non-alcoholic pairing.
-
IPA Beer
The hoppy bitterness of IPA cuts through the richness of the burnt ends, enhancing the barbecue experience.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
