If you want a tasty, crunchy, and juicy treat, then you’ll love these Smoked Asian-Style Burnt Ends. While you might think of “burnt” as charred, these beefy pieces are cooked to create a solid bark, leaving the inside tender and packed with flavor.
This recipe uses brisket, but you can use chuck roast and get equally delicious results. You’ll begin by making the sauce for the ends a day ahead so all the flavors marry nicely.
Smoked Asian-Style Burnt Ends
- 10 ounces Mandarin oranges (in syrup)
- 1/2 teaspoon sesame oil
- 1/2 tablespoon fresh ground ginger
- 1/2 cup raw sugar
- 1/4 cup ketchup
- 2 tablespoons hoisin sauce (or terriaki)
- 2 tablespoons soy sauce
- 2 tablespoons dark molasses
- 2 tablespoons vinegar
- 2 teaspoons Worchestershire
- 2 tablespoons onion (minced finely)
- 1 tablespoon garlic (fresh, minced)
- 1 tablespoon ginger (fresh, minced)
- 1/2 teaspoon chipotle powder (optional )
- 1 pound brisket (per person)
- 1 tablespoon onion powder
- 1 tablespoon arlic powder
- 1 tablespoon ginger powder
- 1 tablespoon orange ring
- 2 teaspoon black pepper
- 2 teaspoon sea salt
- 1/3 cup light brown sugar
- 1/4 cup orange blossom honey
- Place the ginger, garlic, and onions in a large saucepan with the sesame oil.
- Lightly saute for 5 minutes until the aroma is full-bodied.
- Add all the rest of the ingredients, and bring them to a boil.
- Simmer for 20 minutes.
- Transfer to a refrigerator food container.
- Place in the refrigerator until the next day when you make the meat.
- Blend together all the dry ingredients. Set aside.
- Trim the fat from the top of the Brisket, leaving ¼” intact.
- Rub the dry ingredients into the Brisket on all sides
- Place the Brisket in a pan, drizzle the honey over top.
- Refrigerate the Brisket while you set up your smoker.
- Bring your smoker to n o more than 250 degrees.
- Put in the Brisket.
- Leave smoking for about 5 hours (internal temperature 170 degrees F).
- Wrap it in aluminum foil and let it rest for 30 minutes.
- Cut the meat into 1” chunks.
- Put the meat pieces into an aluminum pan.
- Pour the beef broth over the chunks.
- Cover with aluminum.
- Return to the grill for 90 minutes (or until the broth has reduced).
- Remove the aluminum and pour the sauce you made all over the meat. Make sure each one gets covered evenly.
- Return the pan to the grill for 1-hour. You will be able to see the sauce caramelize.
- Rest the meat for 30 minutes.