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a close up of burnt ends
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5 from 6 votes

Habanero Pineapple Brisket Burnt Ends

Smoked and cubed beef brisket morsels tossed with habanero pineapple chutney.
Prep Time10 mins
Cook Time10 mins
1 hr 30 mins
Total Time1 hr 50 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 20 servings
Calories: 239kcal
Author: Hilda Sterner

Ingredients

  • 1 5 pound smoked beef point
  • 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)
  • 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, 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 a disposable aluminum 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.

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, 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!

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 3g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 154mg | Fiber: 0g | Sugar: 2g