Hot Honey Barbecue Oven Baked Burnt Ends
Think you can only make these at home if you have a smoker? Think again! These oven baked burnt ends taste just like the real deal — no fancy equipment necessary!
Ladies and gentlemen, meet your amazing meat for the Purim seudah and beyond! Usually I’m not so into meats that need a few steps and so many ingredients. But these oven baked burnt ends are worth every bit of the process and they’re actually much easier than they look.
Most burnt ends are prepared in a smoker, which I don’t have, so I never bothered making them before. But then I decided that there had to be a way to be able to enjoy burnt ends without a smoker, so I deep-dived into the dynamics of this dish and made it in the oven and… let me tell you, it was well worth it!
When making this recipe, I had the Purim seudah in mind, so I tested it in a 9×13 disposable pan to ensure that it works well. I’m a big believer in using good pans, but sometimes — and Purim is most definitely one of those times! — we need to make life a little bit easier for ourselves.
The hot honey is really what makes these oven baked burnt ends wow! If you don’t like hot honey, or you are nervous that it will be too hot, you can use regular honey instead.
You can freeze burnt ends, but if you want those crispy pieces then it’s best to only freeze them after the first bake and do the second 500°F one right before you serve it. If you want to just finish it off and freeze it you can do that too, but you might lose the super-crispy ends.
My one bowl chicken nuggets are another great main to serve at your Purim seudah — and this one’s really quick and easy start to finish!
Watch me make this recipe here!
Hot Honey Barbecue Oven Baked Burnt Ends
Ingredients
- 2 lbs second-cut brisket*
- 3 Tbsp mustard
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp onion powder
- ¼ tsp chili powder
- 1 Tbsp bbq sauce
- 1 tsp hot honey
Sauce
- ¼ cup bbq sauce
- 2 Tbsp brown sugar
- 2 Tbsp hot honey
Instructions
- Preheat oven to 275°F.
- Place brisket in a 9×13 pan and rub all over with mustard.
- In a small bowl, combine all spices to create a rub. Rub all over the brisket.
- Pour barbecue sauce and hot honey over the roast and rub it in on top of the spices.
- Cover pan tightly and bake for 3 hours. Remove from the oven and allow to cool.
- Preheat oven to 500°F. Remove meat from pan and cut into large square chunks. Return chunks to pan.
- In a small bowl, combine sauce ingredients; pour over the meat chunks.
- Bake uncovered for 20-25 minutes, until you see lots of crispy blackened edges.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/hot-honey-barbecue-oven-baked-burnt-ends/
