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Buffalo Brisket Burnt Ends

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Other Recipes from Episode 412: Game Day Grill


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Buffalo Brisket Burnt Ends

Recipe Notes

  • Advance Prep: 12 hours to marinate the brisket (optional)
  • Yield: Serves 4 to 6
  • Method: Smoking/indirect grilling

Ingredients

For the rub: 

  • 1/4 cup coarse sea salt
  • 1/4 cup cracked black peppercorns
  • 1 tablespoon dried oregano
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic

  • 1 brisket point (4 to 5 pounds)
  • 2 teaspoons extra virgin olive oil, or as needed

For the spray:

  • 1/2 cup dry red wine
  • 1/2 cup red wine vinegar

Jalapeño Buffalo Sauce:

  • 1 stick (8 tablespoons) unsalted butter
  • 2 to 5 jalapeño peppers (preferably red, or other hot peppers—depends on your tolerance for heat), thinly sliced crosswise
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup Louisiana-style hot sauce (Frank’s RedHot, Crystal Hot Sauce, or Tabasco)

Recipe Steps

1: Combine the ingredients for the rub in a mixing bowl and mix with your fingers.    Note: this may make more rub than you’ll need.   Store any excess in a sealed jar away from heat and light—it will keep for several weeks.

2: Trim the brisket point, leaving a 1/4-inch layer of fat.   Brush the brisket on all sides with olive oil.   Place in an aluminum foil drip pan and season on all sides with the rub.   Optional: Cover with plastic wrap and marinate the brisket overnight in the refrigerator.

3: The next day, set up your smoker or grill and heat to 250 degrees.   Add wood following the manufacturer’s instructions.

4: Place the brisket point, fat side up, in the smoker or grill.   Cook for 1 hour. 

5: Meanwhile, combine the wine and vinegar in a spray bottle.   Spray the brisket with this mixture to moisten it. Continue smoking for 4 hours, spraying the brisket with the wine mixture every 45 minutes. 

6:  Lay a 2-foot square sheet of heavy-duty aluminum foil on your work surface.   Place the brisket point on top.   Spray with the wine mixture.   Tightly wrap the brisket in the foil, pleating the seams to make a tight seal.  

7: Return the wrapped brisket point to the smoker and continue cooking until very tender and the internal temperature is 205 degrees, 2 to 3 hours more.   (Insert the thermometer probe right through the foil into the thickest part of the point.)

8: Transfer the brisket point to an insulated cooler and let it rest for 30 minutes to 1 hour.    Meanwhile, make the Jalapeño Buffalo Sauce: (Melt the butter in skillet over medium-high heat.   (Bubbles will dance when you dip a chile slice in the butter.)    Add the chile slices and cilantro to the butter and cook until fragrant, 2 minutes.   Stir in the hot sauce and bring to a boil.   

9: Unwrap the brisket point, transfer to a cutting board, and cut into 1-inch cubes.   Transfer to a couple of large aluminum foil drip pans.   (You want a single layer of cubes.)   Pour Jalapeño Buffalo Sauce over the brisket—enough to lightly coat the pieces—gently tossing to coat the cubes with sauce.   Serve any extra sauce on the side. 

10: Return the brisket to the smoker and cook until the cubes are sizzling and caramelized, 5 to 10 minutes.   Serve the burnt ends hot off the smoker, with the remaining sauce on the side.  Get ready for some amazing burnt ends!

Recipe Tips

Our thanks to the sponsors of Project Fire Season 4:

Crowd Cow
Kalamazoo Grill Nomad Grill
Start N Grill Workman Publishing

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein