Are you ready to take your taste buds on a thrilling adventure? Dive into the world of "Spicy and Sweet Habanero Pineapple Burnt Ends," where succulent beef brisket meets a tantalizing blend of spicy habanero and sweet pineapple! This barbecue masterpiece not only promises a smoky, mouthwatering flavor but also delivers an unforgettable kick that will leave your guests begging for more. Perfect for gatherings or a weekend treat, these burnt ends are sure to become the star of your next cookout. Get ready to impress with this easy-to-follow recipe that will elevate your grilling game to new heights!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Barbecue
Serves: 6 servings
Ingredients
- 3 lbs beef brisket, cubed
- 1 cup pineapple juice
- 2 habanero peppers, minced
- 1/2 cup brown sugar
- 1/4 cup barbecue sauce
- Salt and pepper to taste
Instructions
- Prepare the beef brisket by trimming excess fat and cutting into 1-inch uniform cubes. Pat the meat dry with paper towels to ensure proper seasoning and browning.
- Season the beef cubes generously with salt and freshly ground black pepper, ensuring each piece is evenly coated.
- Preheat your smoker or oven to 250°F (121°C), using indirect heat. If using a smoker, add hickory or oak wood chips for additional smoky flavor.
- Arrange the seasoned beef cubes on a wire rack or baking sheet, ensuring they are not touching each other for even cooking and smoke penetration.
- Smoke or slow-roast the beef cubes for approximately 2-3 hours until they develop a dark, mahogany-colored bark and internal temperature reaches around 165°F (74°C).
- While meat is cooking, prepare the spicy-sweet glaze by combining pineapple juice, minced habanero peppers, brown sugar, and barbecue sauce in a saucepan. Simmer on low heat for 10-15 minutes until slightly thickened.
- Remove beef cubes from smoker/oven and transfer to a foil pan. Pour the prepared habanero-pineapple glaze over the cubes, ensuring thorough coating.
- Return the pan to the smoker/oven and continue cooking for an additional 45-60 minutes, occasionally basting with the glaze.
- Check for doneness by ensuring the beef cubes are tender and have reached an internal temperature of 200-205°F (93-96°C).
- Remove from heat and let rest for 15-20 minutes, allowing the juices to redistribute and glaze to set.
- Serve hot as an appetizer or main course, garnishing with fresh chopped cilantro or green onions if desired.
Tips
- Choose Quality Meat: For the best results, select a well-marbled beef brisket. The fat will render during cooking, keeping the meat juicy and flavorful.
- Patience is Key: Allow the brisket to smoke or slow-roast low and slow. This not only enhances the flavor but also helps develop that coveted bark.
- Customize the Heat: If you prefer a milder glaze, reduce the number of habanero peppers or remove the seeds before mincing. Alternatively, add more for an extra kick!
- Baste Generously: During the final cooking phase, don’t skimp on basting with the glaze. This will enhance the flavor and create a beautiful caramelized exterior.
- Rest Before Serving: Let the burnt ends rest after cooking. This step is crucial for allowing the juices to redistribute, ensuring each bite is tender and flavorful.
- Serve with Style: Garnish with fresh chopped cilantro or green onions for a pop of color and added freshness. Pair with your favorite sides for a complete barbecue experience!
Nutrition Facts
Calories: 598kcal
Carbohydrates: 25g
Protein: 40g
Fat: 40g
Saturated Fat: 17g
Cholesterol: 100mg
