Gluten-Free Burnt Ends
Satisfy your craving for tender, smoky barbecue with this mouthwatering recipe for Gluten-Free Burnt Ends! Featuring flavorful beef brisket, generously coated in a homemade gluten-free spice rub and slow-smoked to perfection, this dish delivers the quintessential "bark" that barbecue lovers adore. Cubed brisket pieces are drenched in a rich, sweet glaze made from gluten-free barbecue sauce, brown sugar, and apple cider vinegar before being caramelized in the smoker for a sticky, melt-in-your-mouth finish. Perfect for gluten-free diets and barbecue enthusiasts alike, these burnt ends are ideal as a hearty appetizer, savory snack, or main attraction at your next gathering. With its deep smoky flavor and irresistible glaze, this gluten-free barbecue recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 5 lbs Beef brisket
- 0.5 cup Gluten-free barbecue rub
- 1 cup Gluten-free barbecue sauce
- 0.25 cup Brown sugar
- 0.25 cup Apple cider vinegar
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Smoked paprika
Instructions
Trim the brisket of any excess fat and silver skin, leaving a thin layer of fat to keep the meat moist during cooking.
In a small bowl, combine gluten-free barbecue rub, salt, black pepper, and smoked paprika. Stir to create an even spice mixture.
Rub the brisket thoroughly with olive oil to help the spices adhere to the meat.
Apply the spice mixture generously over the entire brisket, pressing it into the meat. Let the brisket rest at room temperature for approximately 30 minutes.
Preheat your smoker to 225°F (107°C). Use hardwood like hickory or mesquite to impart a deep smoky flavor.
Place the brisket on the smoker, fat side up, and smoke for 4-5 hours or until the internal temperature reaches 190°F (88°C). This ensures the collagen has broken down, and the meat is tender.
While the brisket smokes, combine gluten-free barbecue sauce, brown sugar, and apple cider vinegar in a bowl to create a glaze. Mix until the sugar dissolves completely.
Once the brisket is smoked to perfection, remove it from the smoker and let it rest for 20 minutes.
Cut the brisket into 1-inch cubes for burnt ends.
Place the cubes in an aluminum pan and pour the barbecue glaze over them, ensuring each piece is coated.
Increase the smoker's temperature to 300°F (149°C) and return the pan to the smoker.
Cook for an additional 1-2 hours, stirring occasionally, until the glaze thickens and caramelizes and the burnt ends are tender.
Remove the pan from the smoker and let the burnt ends cool slightly before serving. Enjoy these with additional gluten-free barbecue sauce on the side.
Nutrition Facts
Calories |
6502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 2132 mg | 711% | |
| Sodium | 17039 mg | 741% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 192.6 g | ||
| Protein | 673.6 g | 1347% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 402 mg | 31% | |
| Iron | 67.6 mg | 376% | |
| Potassium | 7261 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
