Low Sodium Burnt Ends
Indulge in the smoky, caramelized goodness of **Low Sodium Burnt Ends**, a flavor-packed twist on the barbecue classic designed to be kinder to your heart without skimping on taste. Made from tender beef brisket coated in a bold dry rub of paprika, garlic powder, and a hint of cayenne, these bite-sized delights are slow-smoked to perfection before being bathed in a tangy glaze of apple cider vinegar, honey, and low-sodium soy sauce. The result? Juicy, crispy-edged burnt ends with an irresistible balance of sweet, spicy, and savory flavors. Perfect for backyard gatherings or a crowd-pleasing weeknight treat, these smoked morsels deliver big barbecue taste with a health-conscious touch.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Black pepper
- 1 teaspoon Dry mustard powder
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Apple cider vinegar
- 0.25 cup Honey
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Tomato paste
- 0.5 cup Water
Instructions
Preheat your smoker to 250°F (121°C).
Trim the excess fat from the brisket, leaving a thin layer for flavor.
In a bowl, combine the paprika, brown sugar, garlic powder, onion powder, black pepper, mustard powder, and cayenne pepper. Mix well to form a dry rub.
Rub the spice mixture generously over all sides of the brisket, pressing it in to adhere.
Place the brisket in the preheated smoker, fat side up. Smoke for about 3 hours or until the internal temperature reaches 165°F (74°C).
Remove the brisket from the smoker and cut it into 1-inch cubes.
In a separate bowl, mix apple cider vinegar, honey, low sodium soy sauce, tomato paste, and water to create a glaze.
Place the brisket cubes in a disposable aluminum pan or a baking dish, and coat them with the glaze, ensuring each piece is well covered.
Return the pan to the smoker and continue to smoke for another 1 to 1.5 hours, allowing the glaze to caramelize and the edges of the meat to become crispy.
Check the internal temperature; it should reach around 195°F (90°C) for optimal tenderness.
Once cooked, remove the burnt ends from the smoker and let them rest for 10 minutes before serving.
Serve the low sodium burnt ends hot, paired with your favorite side dishes.
Nutrition Facts
Calories |
4634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 8052 mg | 350% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 72.9 g | ||
| Protein | 543.6 g | 1087% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 342 mg | 26% | |
| Iron | 57.0 mg | 317% | |
| Potassium | 6335 mg | 135% | |
*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.
