Brisket Burnt Ends with Sticky Mop Finish
Rated 5.0 stars by 1 users
Author:
Texan Heartland
Servings
4
Prep Time
10 minutes
Cook Time
45-60 minutes
Fire up the pit or oven—this is weeknight effort with weekend payoff. In under an hour, brisket cubes turn barky and plush, glazed in a mahogany shine that drips sweet heat. Texan Heartland's Texas Pequin & Honey Mop Sauce & Marinade brings lacquer, snap, and a clean, pleasant burn—just toss, roast, and finish. The result? Irresistible, finger-licking bites that disappear off the tray or stack into killer tacos and midnight sandwiches.
Ingredients
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2 pounds cooked brisket point, chilled or room-temp, cut into 1–1½-inch cubes
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½ cup Texan Heartland Texas Pequin & Honey Mop Sauce & Marinade, plus 2–3 tablespoons for finishing
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2 tablespoons beef tallow (or unsalted butter)
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1 tablespoon brown sugar (optional, for extra caramelization)
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1 teaspoon apple cider vinegar (optional, to brighten at the end)
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Pinch coarse black pepper (optional)
Directions
Heat the pit or oven: Preheat smoker or oven to 275–300°F. If using an oven, line a 9x13 pan with foil for easy cleanup.
Cube the brisket: Cut the cooked brisket point into 1–1½-inch cubes so the fat can render and the edges can crisp.
Sauce & fat toss: In the pan, combine brisket cubes with ½ cup Texan Heartland Texas Pequin & Honey Mop Sauce & Marinade and the beef tallow (or butter); add brown sugar if you like extra sticky edges. Toss to coat evenly.
Render & set: Place the uncovered pan in the smoker/oven for 25–30 minutes, stirring once halfway so every side gets exposure to heat and smoke/air.
Glaze to finish: Stir in 2–3 tablespoons more mop; cook another 15–25 minutes until the sauce is bubbly, thick, and clinging, and the corners look lacquered.
Brighten & serve: Remove from heat; splash in the apple cider vinegar (if using) and a pinch of black pepper. Rest 5 minutes so the glaze sets, then serve.
Recipe Note
For glossy, candy-edged burnt ends without losing bark, don’t drown the cubes up front—start with just enough sauce to coat, then add a small second addition to glaze at the end. If your brisket is leaner, whisk 1 tablespoon of melted tallow into 3 tablespoons of warm mop and brush it on during the last 10 minutes for a picture-perfect shine and a gentle pequin kick.
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