Jamaican Jerk Burnt Ends Recipe
Jamaican Jerk Burnt Ends
contributed by ReggaeSpice Brand Ambassador @cookinwidkunchi
- 12-16 lb brisket
- 4 tbsp ReggaeSpice Jamaican Jerk sweet and sassy instant wet marinade
- ReggaeSpice Jamaican Seasoning
- Course ground pepper
- Course salt
- Garlic powder
- Barbecue sauce of your choice
- 2 tsp Beef bouillon base
- 2 cups water
New to smoked meats? Not a problem! Listed below are a few tools necessary to get the job done. If you're not familiar with prepping a brisket for the smoker, online tutorials can be found on just about any online platform.
There are also tons of resources for smoking supplies and tools that can be found with a quick search online. Here are a few of the basics if you feel you might need some direction to get you started.
- Smoker ( follow directions for your smoker's operation )
- Wood appropriate for smoker type. Pecan wood is used in this particular recipe but feel free to use wood of your choice for smoking.
- Disposable foil pans
- Butcher paper
- Meat thermometer
- Standard grill and smoking tools for handling meat - High temp cooking gloves are a must for handling your smoked meat!
- In a separate bowl mix together coarse ground pepper, salt, and garlic powder. Set aside.
- Prep brisket. Trim and separate point cut from brisket flat. For burnt ends the point cut of the brisket is what you'll be working with.
- Coat meat liberally with salt and pepper mixture as well as ReggaeSpice Booyah Jamaican seasoning.
- Place brisket into the smoker. While your brisket continues to smoke, prep your base for the burnt ends.
- In a foil pan combine two cups water with ReggaeSpice instant wet marinade and beef bouillon base. Set aside.
- Check the temperature on your brisket at about four hours in to the cook. At this point the brisket should be at an internal temperature of about 150 - 160 degrees.
- Once your brisket is up to temp, remove from smoker and place into your liquid marinade base in the foil pan. Cover securely with aluminum foil and place pan back into the smoker.
- Continue to monitor smoker. Check internal temperature of the brisket again for about a 200 degree temp. Once brisket has reached 200 degrees remove pan from the smoker. On a separate cutting surface, cube your brisket and place the pieces back into the liquid marinade.
- Pour about 1 cup to 1 and 1/2 cups of your preferred barbecue sauce to the top of the brisket cubes. Use a sauce brush to evenly coat and cover the tops of the burnt ends. Return the pan of brisket to the smoker and continue to smoke your meat with the pan uncovered.
- When checking on the burnt ends be sure to check for a blackened caramelized coating on the outsides of the meat, but overall should still remain tender and juicy. When this is achieved your burnt ends are done!
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