Brisket Burnt Ends (Habanero Pineapple)
Smoked and cubed beef brisket morsels tossed with habanero pineapple chutney.
Servings: 20 servings
Calories: 239kcal
Equipment
Ingredients
- 1 5 pound smoked beef point
Habanero Pineapple Chutney Ingredients
- 1 tablespoon olive oil
- ¼ cup purple onion (diced)
- 3 cloves garlic (minced)
- 1 cup chopped fresh pineapple (or canned)
- 1 large pickled or fresh habanero pepper (or more, if you dare)
- ⅓ cup pineapple juice (apple juice may be substituted)
- 1 tablespoon honey (or favorite sweetener)
- ½ teaspoon sea salt
Instructions
Habanero Pineapple Chutney
- Sauté onions in oil. Add garlic and chunked pineapple. Continue to cook, over low heat, for one minute. Add minced habaneros and stir to combine.
- Pour pineapple juice into the saucepan, followed by honey and salt. Simmer for five to ten minutes until the chutney thickens, then allow it to cool off.
- Once the chutney is cool, blend it using a Ninja blender or a food processor. I prefer it slightly chunky.
Smoked Point
- Unwrap the smoked point from the butcher paper and pour some of the accumulated liquid from the wrap into a disposable aluminum pan. Using a sharp knife, slice the meat into 2-inch cubes, and add to the same pan. Mix to combine.
- Add habanero sauce over the cubed meat and mix so that all the pieces are covered with sauce.
- Place the aluminum pan on the Traeger, uncovered, and smoke it for another 1½ hours at 200°F. If you don't want to wait, smoke the burnt ends at 500°F for 15 minutes. Enjoy your brisket burnt ends!
Video
Notes
- If you don't have fresh pineapple, canned pineapple can be used instead.
- Apple juice can be substituted for pineapple juice.
- Unwrapping the smoked point inside the disposable aluminum pan that you will use to smoke the burnt ends is a great way to catch all the accumulated juices without making a mess.
- For extra caramelization, mix some honey or brown sugar in with the cubed meat before placing them back on the grill.
- Serve the burnt ends in sandwiches, quesadillas, and nachos.
- Leftover burnt ends are amazing in Mexican breakfast burritos and quesadillas.
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 3g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 154mg | Fiber: 0g | Sugar: 2g
