This spicy Texas-style burnt ends sauce that and will bring a bold, sweet and savory flavor to your smoked burnt ends!
I’ve found that the key to a delicious burnt end is in the sauce. Sure, there are plenty of sauces and glazes you can use, but my tested recipe will take you to burnt end nirvana! Initially, we formulated a glaze, but it was too sweet. After testing and retesting, we discovered that the answer was right there in front of us. Brisket drippings are the key ingredient! It offers the right amount of depth, savory flavor, and beefy, smoky goodness you’d expect from brisket burnt ends. Combined with the sweet base, it offered the right complexity needed for the perfect burnt end sauce. I’ve used it on brisket burnt ends, smoked chuck roast, pork belly, and smoked sausage burnt ends.
NOTE ON BRISKET DRIPPINGS: If you’ve wrapped your smoked brisket in foil, it will release juices. Once you’ve unwrapped it, carefully pour out any juices that have been collected. Use a fat separator to refine the liquid, and you should end up with 1/3-1/2 cup of usable liquid. Add this to the burnt ends sauce or freeze the drippings for future use.
Ingredients
- Olive oil
- Yellow onion (substitute with white or red onion for a more pungent sauce)
- Garlic
- Ketchup
- Dark brown sugar
- Brisket drippings or beef stock (Minor’s beef base in a great choice)
- Apple Cider vinegar
- Worcestershire sauce
- Yellow mustard
- Burnt Ends Rub, or favorite bottled rub
- Butter (used to emulsify the sauce)
How to make burnt ends sauce
- Cook onions and garlic: Heat oil in a medium skillet. Add onions and cook over medium-low heat for 3-4 minutes until they become soft and translucent. Add garlic and cook for 30 seconds.
- Make the sauce: Add remaining sauce ingredients, except the butter. Simmer over low heat for 5-6 minutes, stirring occasionally.
- Stir in butter: Remove sauce from heat and stir in butter until melted through. Let the sauce cool for 5 minutes.
- Blend it: Pour the sauce into a blender (do this in two batches) and puree until smooth. Return mixture to the pot, cover, and keep warm.
How to use it burnt ends sauce
I typically combine the sauce with the burnt end pieces in an aluminum pan. Then, I’ll place the pan back in the smoker for 30-45 minutes, until the sauce dries down by half and the burnt ends appear caramelized.
Storing leftovers
Store the sauce in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Rewarm in a saucepan on your stovetop before using.
- 1 tablespoon olive oil
- 1 small yellow onion peeled and finely chopped
- 3 cloves garlic, minced (sub with 1/2 teaspoon garlic powder)
- 1 1/2 cups ketchup
- 3/4 cup dark brown sugar packed
- 1/2 cup drippings from brisket, or beef broth (*see notes)
- 1/4 cup cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon Mustard (sub with yellow mustard)
- 1 1/2 teaspoons Burnt Ends Rub or favorite bottled rub
- 2 tablespoons butter
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Heat oil in a medium skillet. Add onions and cook over medium-low heat for 3-4 minutes until they become soft and translucent. Add garlic and cook for 30 seconds.
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Add remaining sauce ingredients, except the butter. Simmer over low heat for 5-6 minutes, stirring occasionally.
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Remove sauce from heat and stir in butter until melted through. Let the sauce cool for 5 minutes.
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Pour the sauce into a blender (do this in two batches) and puree until smooth. Return mixture to the pot, cover, and keep warm.
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Store sauce in an airtight container in the refrigerator for up to one week. Rewarm before using.
NOTE ON BRISKET DRIPPINGS: If you’ve wrapped your smoked brisket in foil, it will release juices. Once you’ve unwrapped it, carefully pour out any juices that have been collected. Use a fat separator to refine the liquid, and you should end up with 1/3-1/2 cup of usable liquid. Add this to the burnt ends sauce or freeze the drippings for future use.
Calories: 188kcal | Carbohydrates: 36g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 248mg | Fiber: 1g | Sugar: 32g | Vitamin A: 360IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
