Pastrami Burnt Ends
Serves 520 mins prep450 mins cook
Delicious Pastrami Burnt Ends, inspired by @ninjacue. This recipe involves soaking corned beef, seasoning it with beef rub and brown sugar, smoking it to tenderness, cubing it, and finishing in a pan with butter and more brown sugar. Topped with dill pickles, onions, and sugar-free BBQ sauce.
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What you need
Instructions
1. Soak the Corned Beef in water for 24 hours. 2. After soaking, dry the corned beef off thoroughly. 3. Apply SuckleBuster 1836 Beef Rub and Swerve Sweetie Brown Sugar generously to the corned beef. 4. Smoke the corned beef at 250°F. 5. Once the internal temperature reaches 165°F, wrap the corned beef in butcher paper. 6. Continue smoking until the internal temperature reaches 195°F. 7. Remove from smoker, cube the cooked corned beef into burnt ends. 8. Toss the cubed burnt ends in a pan with butter and more Swerve Sweetie Brown Sugar until tender and caramelized. 9. Serve topped with HEB Dill pickles, fresh onions, and a drizzle of SBR BBQ No Sugar Hickory BBQ sauce.View original recipe