Texan Heartland Recipe
Brisket Burnt Ends with Sticky Mop Sauce Finish
- Servings
- 4
- Prep Time
- Cook Time
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
- 2 pounds cooked brisket point, chilled or room-temp, cut into 1–1½-inch cubes
- ½ cup Texan Heartland Texas Pequin & Honey Mop Sauce & Marinade, plus 2–3 tablespoons for finishing
- 2 tablespoons beef tallow (or unsalted butter)
- 1 tablespoon brown sugar (optional, for extra caramelization)
- 1 teaspoon apple cider vinegar (optional, to brighten at the end)
- 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.
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