Habanero Pineapple Brisket Burnt Ends
If you’ve never tried Brisket Burnt Ends, get ready to have a life-changing experience… no, seriously! This Habanero Pineapple Brisket Burnt Ends recipe is made by tossing cubed juicy morsels of smoked beef brisket point with a deliciously sweet and spicy Habanero Pineapple Chutney. It just might just be the best thing I’ve ever tasted!
Before smoking the brisket, I separated the point end (or deckle) from the flat. The point is marbled with fat and extremely flavorful. For this reason, burnt ends are sometimes referred to as “meat candy.” Yeah, they really taste that good!
After smoking the flat and point using my Traeger Smoked Brisket Recipe, I chopped the point into bite-sized pieces and tossed the already insanely flavor-packed morsels with the pineapple-habanero chutney. The chutney took them to an entirely new level. Spicy, sweet, and melt-in-your-mouth delicious!
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🍖 About This Recipe
Last year, we purchased a Traeger for Christmas, and we have been experimenting with it ever since. So far, we are very impressed! Our first recipe was Smoked Pork Jerky, which is AMAZING and so easy to prepare! If you haven’t made it yet, what are you waiting for?
Then my Instagram friend, “Smoke King Steve” posted a pork belly burnt ends recipe that had me drooling. 🤤 It was that recipe that inspired me to create this one.
So when we got a BIG, beautiful 16-pound brisket, I knew what had to be done. Scott consulted our friend, Dave, for his 16-hour brisket recipe. Yes, you read that correctly, 16 hours! What else do you have to do with your time?
Although the brisket was amazing, our company raved about the tender and juicy brisket cubes. I really can’t begin to describe how good they are, which is why you’ll have to make some and see for yourself!
🧐 Why This Recipe Works
BBQ Brisket Burnt Ends not only have beautiful bark, but they have an incredible flavor! The point is usually smoked separately from the flat, but both are smoked until an instant-read thermometer or a probe reaches an internal temperature somewhere between 200-205 degrees F. Although this takes many hours, the smoker does most of the work!
Since the pointed end of a brisket has excess fat compared to the flat end, it makes the most tender and tasty burnt ends you’ll ever have!
🛒 What Goes into This Recipe
🔖 Ingredient Notes and Substitutions
- Smoked Point — Start by smoking a brisket point, then chop it into bite-sized pieces.
- Pineapple — The recipe calls for fresh pineapple, however, canned pineapple can be substituted.
- Habanero Peppers — Pickled or fresh habaneros may be used in this recipe. Fresh habaneros are sometimes hard to find, not to mention, they spoil pretty fast. That’s why I like using pickled habaneros. They have a long shelf-life and are conveniently available when a recipe calls for habaneros.
- Pineapple Juice — If you don’t have pineapple juice, substitute apple juice or cider instead.
- Honey — No honey? No problem! Just substitute an equal amount of agave, maple syrup, or brown sugar.
🥩 Brisket Burnt Ends Recipe Directions
To make this Brisket Burnt Ends recipe, you’ll need a 5-pound smoked brisket point and my Habanero Pineapple Chutney. Once you take the smoked point off the grill, allow it to rest still wrapped in butcher paper or aluminum foil, while you prepare the chutney.
Habanero Pineapple Chutney
STEP 1: Sauté onions in oil. Add garlic and chunked pineapple. Continue to cook, over low heat, for one minute. Add minced habaneros and stir to combine.
STEP 2: Pour pineapple juice into the saucepan, followed by honey and salt. Simmer for five to ten minutes until the chutney thickens, then allow the chutney to cool off.
STEP 3: Once the chutney is cool, blend it using a Ninja blender or a food processor. I prefer it slightly chunky.
How to Smok the Point
STEP 1: Unwrap the smoked point from the butcher paper and pour some of the accumulated liquid into a disposable aluminum pan. Using a sharp knife, slice the meat into 2-inch cubes, and add to the same pan. Mix to combine.
Pro Tip: Use your favorite recipe to smoke the point or my smoked brisket recipe. Both the point and the brisket flat are seasoned with my own dry rub. Apple juice is used to spritz both as they are smoked over many hours until the internal temperature reaches 203 degrees F. The end result is an incredibly tender and flavor-packed beef.
STEP 2: Pour the habanero sauce over the cubed meat and mix so that all the pieces are covered with the sauce.
STEP 3: Place the aluminum pan on the Traeger, uncovered, and smoke it for another 1½ hours at 200° F or smoke the cubed meat at 500° F for 15 minutes.
🤷🏻♀️ Recipe FAQs
Burnt ends are tender cubed meat morsels that are cut from the point half of the beef brisket. They are slowly smoked, over many hours, then finished off in barbecue sauce, honey, butter, cola, or brown sugar. The cubed meat is then cooked until the meat is caramelized and slightly charred.
Burnt ends are made with the triangular cut from a beef brisket, which is known as the deckle or point. However, people prepare them with many other cuts of meat too.
For example, some people make Pork belly burnt ends, while others use a chuck roast. This is commonly referred to as “poor man’s burnt ends” since a chuck roast is much cheaper to purchase than a brisket.
The leftover burnt ends can definitely be frozen and enjoyed at a later date. Simply store them in freezer bags, along with their juices. Make sure the air is pressed out of the freezer bags before freezing them.
Next, pour the contents of the bag into a pan and cover with some foil. Reheat in the oven for 30 minutes at 350° F.
Some people prefer to smoke the entire brisket after they trim the fat and then separate the point from the flat. While others, find it easier to separate the two cuts of meat prior to smoking them. There is no wrong way to do it. It’s really just a matter of preference.
👩🏼🍳 Pro Tips
- If you don’t have fresh pineapple, canned pineapple can be used instead.
- Apple juice can be substituted for pineapple juice.
- Unwrapping the smoked point inside the disposable aluminum pan that you will use to smoke the burnt ends is a great way to catch all the accumulated juices without making a mess.
- For extra caramelization, mix some honey or brown sugar with the cubed meat before placing them back on the grill.
- Serve the burnt ends in sandwiches, quesadillas, nachos, or even over fries.
- Leftover burnt ends are amazing in burritos and quesadillas. They’re also delicious when mixed with my savory vegetarian empanadas filling!
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📖 Recipe
Habanero Pineapple Brisket Burnt Ends
Smoked and cubed beef brisket morsels tossed with habanero pineapple chutney.
Servings: 20 servings
Calories: 239kcal
Instructions
Habanero Pineapple Chutney
-
Sauté onions in oil. Add garlic and chunked pineapple. Continue to cook, over low heat, for one minute. Add minced habaneros and stir to combine.
-
Pour pineapple juice into the saucepan, followed by honey and salt. Simmer for five to ten minutes until the chutney thickens, then allow it to cool off.
-
Once the chutney is cool, blend it using a Ninja blender or a food processor. I prefer it slightly chunky.
Smoked Point
-
Unwrap the smoked point from the butcher paper and pour some of the accumulated liquid from the wrap into a disposable aluminum pan. Using a sharp knife, slice the meat into 2-inch cubes, and add to the same pan. Mix to combine.
-
Add habanero sauce over the cubed meat and mix so that all the pieces are covered with sauce.
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Place the aluminum pan on the Traeger, uncovered, and smoke for another 1½ hours at 200° F or smoke the cubed meat at 500° F for 15 minutes.
Notes
- If you don’t have fresh pineapple, canned pineapple can be used instead.
- Apple juice can be substituted for pineapple juice.
- Unwrapping the smoked point inside the disposable aluminum pan that you will use to smoke the burnt ends is a great way to catch all the accumulated juices without making a mess.
- For extra caramelization, mix some honey or brown sugar in with the cubed meat before placing them back on the grill.
- Serve the burnt ends in sandwiches, quesadillas, nachos, or even over fries.
- Leftover burnt ends are amazing in burritos and quesadillas. They’re also delicious when mixed with my savory vegetarian empanadas filling!
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 3g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 154mg | Fiber: 0g | Sugar: 2g
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