Maple Bourbon Wagyu Brisket Burnt Ends

Burnt Ends

• 1 quarter American Wagyu brisket (a well-marbled cut)
• Worcestershire sauce, to bind
• Brisket rub
• 4 tbsp butter
• Brown sugar

Maple Bourbon BBQ Glaze

• 3/4 cup ketchup
• 1/3 cup pure maple syrup
• 1/4 cup bourbon
• 1 tbsp molasses
• 1 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 3/4 tsp SPG (salt, pepper, garlic) seasoning
• Pinch of cinnamon

Directions

• Make the glaze: simmer all glaze ingredients together for 5 to 8 minutes until smooth and slightly thickened. Set aside.
• Season the quarter brisket with Worcestershire sauce and brisket rub.
• Smoke at 250F for about 5 1/2 hours, until the bark develops and the brisket is nearly probe-tender.
• Cut into 1 1/2-inch cubes.
• Add the cubes to a foil pan with the butter, brown sugar, and 1 cup of the maple bourbon glaze.
• Cover and smoke for 45 to 60 minutes.
• Uncover, add the remaining glaze, and smoke another 15 to 30 minutes until thick, sticky, and tender.

From @boujeetexasbbq on Instagram. Smoky Wagyu burnt ends with caramelized edges and sweet maple-bourbon flavor.