Pastrami Burnt Ends

Name: Pastrami Burnt Ends
Prep time: 20 min
Cook time: 450 min
Total time: 20 min
Yield: 5
Cuisine: American
Ingredients: Corned Beef; Water; Sucklebuster 1836 Beef Rub; Swerve Sweetie Brown Sugar; Butcher paper; Butter; HEB Dill pickles; Onions; SBR BBQ No Sugar Hickory (BBQ Sauce)

20 mins prepServes 5

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.

5 servings

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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.

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Pastrami Burnt Ends

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