Sugar-Free Burnt Ends
Indulge in the rich, smoky flavors of Sugar-Free Burnt Ends, a healthier spin on the barbecue classic that's sure to impress! This recipe transforms tender, slow-smoked beef brisket into caramelized, bite-sized morsels coated in a tangy, sugar-free barbecue sauce. A bold blend of spices—including paprika, cayenne, and coriander—infuses the meat with robust flavor, while a mix of apple cider vinegar, soy sauce, and sugar-free ketchup creates a luscious sauce with no added sugar. Perfectly smoked at a low and slow 225°F, these burnt ends achieve the ideal balance of smoky, savory, and slightly charred. Whether you're following a low-carb or keto lifestyle or simply looking for a guilt-free BBQ indulgence, these sugar-free burnt ends are destined to become a new favorite. Serve them as a hearty appetizer or the star of your next barbecue spread!
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 tablespoons paprika
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 0.25 cup apple cider vinegar
- 0.25 cup soy sauce
- 0.5 cup sugar-free ketchup
- 1 teaspoon liquid smoke
Instructions
Trim excess fat from the brisket, leaving about a quarter inch for flavor.
Combine paprika, black pepper, salt, onion powder, garlic powder, coriander, and cayenne in a bowl.
Rub the spice mixture evenly over the brisket, ensuring all sides are covered.
Wrap the brisket in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat your smoker to 225°F (107°C) using your choice of wood chips for smoking.
Remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes.
Place the brisket fat side up in the smoker and cook for about 4 hours until it reaches an internal temperature of 190°F (88°C).
While the brisket is smoking, mix olive oil, apple cider vinegar, soy sauce, sugar-free ketchup, and liquid smoke to create the barbecue sauce.
Once the brisket is smoked, remove it from the smoker and let it cool slightly.
Cut the brisket into 1-inch cubes and place them in a large foil pan.
Pour the prepared barbecue sauce over the cubed brisket pieces, ensuring even coating.
Return the pan to the smoker and cook for an additional 45 minutes to 1 hour until the burnt ends caramelize and develop a charred crust.
Remove from the smoker and let rest for 10 minutes before serving.
Nutrition Facts
Calories |
4630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.6 g | 319% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 12129 mg | 527% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 2.3 g | ||
| Protein | 543.8 g | 1088% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 311 mg | 24% | |
| Iron | 56.8 mg | 316% | |
| Potassium | 6263 mg | 133% | |
*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.
