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BRISKET BURNT ENDS

 If you've never tried Brisket Burnt Ends, get ready to have a life-changing experience!

Before smoking the brisket, separate the point from the flat. The point is marbled with fat and extremely flavorful. Burnt Ends are sometimes referred to as "meat candy." Yeah, they're that good!

Check out my Traeger Smoked Brisket recipe for detailed instructions on smoking the point first.

Ingredients

• smoked brisket point • olive oil • purple onion • garlic cloves • fresh pineapple  • habanero pepper  • pineapple juice  • honey  • sea salt

First, we'll prepare the Habanero Pineapple Chutney

Sauté onions in oil. Add garlic and chunked pineapple. Cook, over low heat, for one minute. Add minced habaneros and stir to combine.

STEP 1

Pour pineapple juice, honey, and salt into the saucepan. Simmer for ten minutes until the chutney thickens, then cool.

STEP 2

Once cool, blend chutney using a Ninja blender or a food processor. I prefer it slightly chunky.

STEP 3

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Unwrap the smoked point from butcher paper, pour the juices into a disposable aluminum pan.

STEP 4

Chop the meat into 1½-2 inches cubes, add to the aluminum pan. Mix to combine.

STEP 5

Add habanero sauce over the cubed meat and mix so that all the pieces are covered with the sauce.

STEP 6

Place the pan on the Traeger, uncovered, and smoke for another 1½ hours at  200° F.

STEP 7

Enjoy!!!

GET THE  FULL RECIPE

Serve the Burnt Ends with Smoked Mac and Cheese!

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Get more Traeger recipes on Hilda's Kitchen Blog!