Paleo Burnt Ends
Elevate your barbecue game with these irresistible Paleo Burnt Ends—a smoky, caramelized masterpiece perfect for paleo enthusiasts and meat lovers alike. Made with tender beef brisket, marinated in a rich blend of coconut aminos, honey, apple cider vinegar, and bold spices like smoked paprika and chili powder, this recipe delivers a mouthwatering balance of sweet, savory, and smoky flavors. Slow-smoked until perfectly tender, then roasted into bite-sized, crispy cubes, these paleo-friendly burnt ends boast a delectable crust without compromising on wholesome ingredients. Perfect for backyard gatherings or as a comforting treat, this dish is gluten-free, dairy-free, and paleo-approved. Pair it with your favorite veggie sides or enjoy as a stand-alone indulgence that will have everyone coming back for more!
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Recipe Information
Ingredients
- 1 pound beef brisket
- 0.25 cup coconut aminos
- 0.25 cup apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 0.5 teaspoon sea salt
- 0.5 teaspoon chili powder
- 2 tablespoons extra virgin olive oil
Instructions
Preheat your smoker to 250°F (120°C).
Trim the beef brisket of excess fat, leaving a thin layer for flavor.
In a small bowl, whisk together coconut aminos, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, black pepper, sea salt, and chili powder to create a marinade.
Place the brisket in a large resealable plastic bag or a shallow dish. Pour marinade over the brisket, ensuring it's well-coated. Seal and refrigerate for at least 1 hour.
Remove the brisket from the marinade and pat dry with paper towels. Brush olive oil over the brisket to help form a crust.
Place the brisket in the smoker on the grates. Smoke for approximately 3 hours, or until the internal temperature reaches 165°F (75°C).
Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for 10 minutes.
Cut the brisket into 1-inch cubes.
Place the cubes in a foil pan and return to the smoker for an additional 1 hour, or until the ends have a caramelized and crispy appearance.
Serve the paleo burnt ends while hot, and enjoy!
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 47.0 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 86 mg | 7% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1539 mg | 33% | |
*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.
