Brisket Burnt Ends with Potato Salad

Ingredients

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

Instructions

1. 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.
2. 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.

3. 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.

4. 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.
5. 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.

6. 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.

7. 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.

8. 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.

9. 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.