Deep-Fried Burnt Ends
Crispy meets smoky in these Deep-Fried Burnt Ends. Batter, fry, and toss in sauce; then turn your brisket point into the ultimate BBQ treat.
Servings: 4
Ingredients
- 1 5-pound brisket flat also called the deckle
- 2 Tablespoons Hey Grill Hey Beef Rub or equal parts Kosher salt, course black pepper, and garlic powder
- 1 cup Hey Grill Hey Crispy Chicken Wing Batter
- ¾ cup cold water
- ½ cup Hey Grill Hey Sweet Heat BBQ Glaze
- avocado oil or your favorite oil, for frying
Instructions
- Preheat the smoker. Set your smoker to 225 degrees F using oak wood (or your preferred wood for brisket).
- Separate and trim the point. If you are starting with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles. Trim the brisket point by removing any hard fat and trimming the top fat cap down to ¼-inch thickness.1 5-pound brisket flat
- Season the brisket. Season the brisket point on all sides with Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder).2 Tablespoons Hey Grill Hey Beef Rub
- Smoke the brisket. Place the seasoned brisket point on your smoker and smoke until the internal temperature reaches 165 degrees F using a reliable meat thermometer. This typically takes 5-6 hours. Optionally, you can spritz the point with beef stock about once an hour.
- Wrap the brisket. Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees F. This step typically takes 2-3 hours.
- Heat the oil. When the brisket is getting close, preheat the avocado oil (or your preferred cooking oil) in a 12-inch cast-iron skillet until it reaches a temperature of 350 degrees F.avocado oil
- Cut into cubes. Remove the brisket to a cutting board. Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into 1 ½-inch thick cubes.
- Batter the cubes. In a large, shallow-bottom bowl, combine the Crispy Wing Batter and cold water, whisking together until you have an even mixture. Dip each burnt end cube in the batter, allowing excess to drip off.1 cup Hey Grill Hey Crispy Chicken Wing Batter, ¾ cup cold water
- Fry the burnt ends. Fry the battered burnt ends in batches for 3-4 minutes until golden brown and crispy. Carefully remove them, then drain on paper towels.
- Toss, serve, and enjoy! While still hot, toss the fried burnt ends with Sweet Heat BBQ Glaze in a large bowl. Pile them high, serve as-is, and enjoy. I highly recommend getting one for yourself before serving, because they will go fast.½ cup Hey Grill Hey Sweet Heat BBQ Glaze
Notes
Hey Grill Hey Beef Rub
- Purchase in the Hey Grill Hey Store here
- Purchase in the Hey Grill Hey Store here
- Purchase in the Hey Grill Hey Store here
Nutrition
Calories: 172kcal | Carbohydrates: 40g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Cholesterol: 0.2mg | Sodium: 3934mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.3mg