Crock Pot Burnt Ends
Learn how to make Crock Pot Burnt Ends right in the comfort of your own kitchen using your slow cooker! With a perfectly seasoned brisket and a touch of barbecue magic, you’ll make the best-tasting burnt ends without a smoker!
Ingredients
- 4-5 lb brisket point (also called the deckle)
- 2 tsp black pepper
- 1½ tsp salt
- 2 tsp garlic powder
- ½ tsp mustard powder
- 1 cup bbq sauce
- ½ cup brown sugar
Instructions
- To prepare a whole packer brisket, detach the point from the flat. Do this by carefully slicing along the tough white fat seam that divides these two muscle sections. For the brisket point, eliminate any residual hard fat and reduce the thickness of the upper-fat cap to approximately ¼ inch.
- In a small bowl, add black pepper, salt, garlic powder, and mustard powder. Whisk until well combined. Season all sides of the brisket point. Then, place the brisket in the crock pot.
- Cover and cook on low for 7-8 hours or until the brisket reaches 195℉ internal temperature.
- Remove brisket and let rest for 5 minutes. Then, cut into 1½-inch cubes. Add back into the crock pot along with the BBQ sauce and brown sugar. Toss to coat.
- Continue to cook for 1 additional hour.
- Remove the caramelized burnt ends from the crock pot and serve with your favorite sides or over a toasted piece of white bread.
Nutrition
Calories: 626kcalCarbohydrates: 39gProtein: 63gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 187mgSodium: 1317mgPotassium: 1155mgFiber: 1gSugar: 34gVitamin A: 110IUVitamin C: 0.3mgCalcium: 51mgIron: 6mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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