Oven Burnt Ends | Easy BBQ Recipe Without a Smoker
Oven Burnt Ends | Easy BBQ Recipe Without a Smoker
This is the full recipe. I have also made it with a smaller 2-3 pound brisket point. I cut mustard, barbecue rub and barbecue sauce ingredients in half and the initial cooking time down to 3 hours. The second part of the cooking time stayed the same.
Ingredients
- 5-6 pound brisket point
- 1/2 cup yellow mustard
- 1/2 cup barbecue rub
- For the barbecue sauce combine the following ingredients and save for second part of cooking the burnt ends.
- 1 cup barbecue sauce, I used Rufus Teague
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 Tbs apple cider vinegar
- 2 Tbs Worcestershire sauce
- Preheat the oven to 275.
- Coat the brisket on both side with yellow mustard, then barbecue rub
- Place the brisket on a rack on a baking sheet. Cover with foil and place in the oven. Bake for 4-5 hours.
- Check after 4 hours. You want an internal temperature of 195.
- Be very careful when checking and removing from the oven as a lot of liquid will have accumulated in the baking sheet and will spill easily. (meaning don't do what I did the first time)
- Once it hits 195, remove from oven and let it rest for 30 minutes uncovered.
- Cut the brisket into 1 inch cubes. In a large bowl, mix the cubes with the barbecue sauce mixture.
- Spray a large baking sheet with non-stick spray. Place the coated brisket cubes on a large baking sheet.
- To achieve desired crispy caramelization, avoid overcrowding. Spread the cubes out in a single layer so they are not piled on top of each other. You want them to roast, not steam.
- Return to the oven for 45 minutes, tossing them every 15 minutes.
- Remove from oven, let them cool slightly and serve with extra barbecue sauce on the side.
- I served them with my No-Mayo Mango Cabbage Slaw with Mint, Jalapeno & Lime (search recipe on website) and corn on the cob.