Habanero Pineapple Brisket Burnt Ends

5 from 8 votes

Smoked and cubed beef brisket morsels tossed with habanero pineapple chutney.

Prep Time10

Cook Time10

1 30

Total Time1 50

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 239kcal

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.

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 for another 1½ hours at 200° F or smoke the cubed meat at 500° F for 15 minutes.

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, nachos, or even over fries.
Leftover burnt ends are amazing in burritos and quesadillas. They're also delicious when mixed with my savory vegetarian empanadas filling!