Pastrami Burnt Ends

Name: Pastrami Burnt Ends
Prep time: 10 min
Cook time: 180 min
Total time: 10 min
Yield: 4
Ingredients: corn beef brisket; black pepper; granulated garlic powder; brown sugar; butter; best damn BBQ sauce Gold Rush; diced white onions; dill pickles

10 mins prepServes 4

Celebrate St. Patrick's Day by making these delicious pastrami burnt ends! Start with a corn beef brisket, soak it in water for 24 hours, and then prepare it with a rub of black pepper, granulated garlic powder, and brown sugar. Smoke until the internal temperature reaches 190°F, cube it up, and finish cooking with a blend of brown sugar and butter until tender. Serve with a hint of vinegary flavor and top with diced onions and dill pickles for a twist on a Reuben sandwich.

4 servings

What you need

1 brown sugar

1 butter

1 black pepper

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Instructions

1: Soak the corn beef brisket in water for 24 hours in the fridge.

2: Remove the brisket from water, rinse again, and pat dry.

3: Rub the brisket with black pepper, granulated garlic powder, and brown sugar.

4: Smoke the brisket until the internal temperature gets to 190°F.

5: Cube up the brisket and toss it in a foil pan with brown sugar and butter.

6: Continue cooking until the temperature reaches 200-205°F or probe tender.

7: To finish, add BBQ sauce and top with diced white onions and dill pickles.

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Pastrami Burnt Ends

What you need

Instructions

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