Oven-Baked Brisket Burnt Ends

Ingredients

• 4 lb Second-cut brisket
• 1 tbsp Salt (For the rub)
• 1 tsp Black pepper (For the rub)
• 1 tsp Cumin (For the rub)
• 1 tsp Ground coriander (For the rub)
• 1 tbsp Granulated garlic (For the rub)
• 1 tbsp Granulated onion (For the rub)
• 2 tsp Cayenne pepper (For the rub)
• 2.5 tbsp Smoked paprika (For the rub)
• 2 tbsp Brown sugar (For the rub)
• 0.333333 cup Honey (For the sticky sauce)
• 2 tbsp Ketchup (For the sticky sauce)
• 1 tbsp Dijon mustard (For the sticky sauce)
• 1 tbsp Hot sauce (For the sticky sauce)
• 1 tbsp BBQ seasoning (Your favorite; for the sticky sauce. Ingredients unspecified)

Steps

1. 1

   Combine the salt, black pepper, cumin, ground coriander, granulated garlic, granulated onion, cayenne pepper, smoked paprika, and brown sugar to make the spice rub.

2. 2

   Massage the spice rub all over the 4-pound second-cut brisket, coating it thoroughly.

3. 3

   Cover the brisket with parchment paper and then foil. Bake at 275°F (135°C) for 4 hours.

4. 4

   Uncover the brisket and let it cool for 1–2 hours so it holds together when cubed.

5. 5

   Cut the cooled brisket into cubes.

6. 6

   Combine the honey, ketchup, Dijon mustard, hot sauce, and BBQ seasoning to make the sticky sauce.

7. 7

   Pour the sticky sauce over the brisket cubes.

8. 8

   Bake at 450°F (230°C) for 15–20 minutes, then serve.

Notes

The source does not specify how to mix or apply the sauce beyond pouring it over the cubes, nor does it give a doneness cue. The 1–2 hour cooling period is included in total time.

Nutrition per serving

• main
• dinner
• beef
• oven-baked
• smoky
• gluten-free
• high-protein