Burnt Ends-Style Brisket Bites

Burnt Ends-Style Brisket Bites. This easy slow cooker beef recipe uses one yummy sauce you pour over raw brisket chunks. Then let it cook slow and low. It tastes like Kansas City burnt ends – fatty, sticky, sweet, and smoky – but no smoker needed! We use brown sugar, smoked paprika, BBQ sauce, beef broth, and vinegar for great flavor. You get cozy, super tasty beef that’s like weekend BBQ on a busy weeknight.

Tender, saucy slow cooker brisket bites mimic smoky burnt ends with minimal work. Cube the brisket, mix a sweet-spicy sauce, cook low and slow, then broil for crispy edges. Perfect over mash, rice, or buns with slaw. Rich, addictive comfort food ready in hours. (50 words)

Servings: 6

Ingredients

• 3 pounds beef brisket point, cut into 1 1/2-inch chunks (trim fat if needed)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup Kansas City BBQ sauce

• 1/2 cup low-salt beef broth

• 1/3 cup packed dark brown sugar

• 2 tablespoons apple cider vinegar

• 2 teaspoons smoked paprika

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/4 teaspoon crushed red pepper (you can add this if you want a little spicy heat)

• 1 tablespoon oil (like veggie oil, for browning if you want)

• Chopped parsley or green onions for topping (optional)

Burnt Ends-Style Brisket Bites: Directions

1. Dry the brisket chunks with paper towels. Sprinkle salt and pepper evenly on them. This adds basic taste before the sauce.

2. In a bowl, mix BBQ sauce, broth, brown sugar, vinegar, paprika, onion powder, garlic powder, and pepper flakes. Stir until sugar melts and it’s smooth.

3. Optional but good: Heat oil in a big pan on medium-high. Brown chunks on two sides, 2-3 minutes per batch. Put them in the slow cooker.

4. Add all chunks (raw or browned) to the slow cooker in a flat layer. It’s okay if they touch a little, but don’t press them too close together.

5. Stir sauce once more, then pour it slowly over the meat. Use a spoon to get every drop in. Coat all pieces lightly.

6. Put on the lid. Cook on LOW 7-8 hours or HIGH 4-5 hours, until meat is super soft and pulls apart easy. Stir once or twice if you can, but keep lid on mostly.

7. Scoop meat to a foil-lined baking sheet with a spoon. Drizzle a bit of juice on top to keep it shiny.

8. For crispy edges, turn oven broiler to high (rack up high). Broil meat 4-7 minutes, flip once, until edges get dark and sticky. Watch so it doesn’t burn.

9. Turn the slow cooker to HIGH and leave the lid off while the food cooks under the broiler. Let sauce bubble 10-15 minutes to thicken. Or pour into a pot and heat on stove.

10. Put meat back in sauce. Toss to coat well. Taste – add vinegar or salt if needed. Top with parsley or onions. Serve hot with extra sauce.

Serve over mashed potatoes, noodles, or rice to soak up sauce. Or pile on toasted buns with coleslaw. Add green beans, corn, or salad on side. Pickles or jalapeños cut the sweet.