8 - 10 Minutes
10 - 15 Hours
10 - 15 Hours
14 - 16 Servings
542 Calories Per Serving
- 8lb. Brisket Point, trimmed
- 8oz. Honey
- 8oz. Beef Broth
- 1 Jar of Sweet & Spicy Hatch Red Chile BBQ Sauce
- 4 oz of Hatch Red Chile Spice Blend
- 4 oz of Posole Seasoning
1. Trim and Season
Trim Brisket Point and season with Hatch Spice Blend and Posole Seasoning.
Smoke at 275°F to an internal temperature of approximately 175°F.
3. Make Sauce
Mix BBQ Sauce, Honey, and Beef Broth in a separate bowl. Use some of the beef broth to wash out the BBQ jar, don’t waste a drop!
4. Let the Brisket Cool
When Brisket is cool enough to handle, cut it into approximately 1-inch cubes and place it in a disposable aluminum pan. Pour the BBQ Sauce mixture evenly over the Brisket and cover the pan with aluminum foil.
5. Smoke Again
Place back in the smoker and cook until tender, or until the brisket reaches an internal temperature of approximately 208°F.
You won't want Brisket Burnt Ends any other way!
Recipe by David Graven from Fresh Chile Cookin’! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!