Pastrami Brisket Burnt Ends w/ Spicy Carolina Mustard BBQ Sauce

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Prep Time: 3-5 days Brine|1 hr | Cook Time: 6-8 hrs

Pastrami Brine

•1 1/2 gallons of water

•4-5 lbs of ice

•3 c of Kosher salt

•1 1/2 c white sugar

•2 tbsp pink curing salt

•1/4 c pickling spice

•10 smashed garlic cloves

Pastrami Rub

•¼ c coarse ground black pepper
•2 tbsp ground cumin

•1 tbsp garlic powder
•1 tbsp onion powder
•2 tsp smoked paprika

Spicy Carolina Mustard BBQ Sauce

•½ cup yellow mustard

•½ cup Melindas Hot Honey

•¼ cup brown sugar

•½ cup apple cider vinegar

•2 tbsp Melindas Ghost Pepper ketchup

•2 tbsp Bear and Burtons Fireshire Worcestershire sauce

•1 tsp garlic powder

•Pinch or more of cayenne (add more for more spice)

•½ teaspoon salt

•2 tbsp whole grain mustard

  1. Pour all brine ingredients except ice into a large cooking pot. Bring to a slight boil and shut off when all salt and sugar has dissolved.
  2. Pour in ice to cool
  3. Trim brisket then cut up into 1 in cubes for burnt ends
  4. Place brisket into a food safe container and pour in brine
  5. Brine for 3-5 days mixing everyday
  6. When ready, Olive oil or mustard as a binder and season with pastrami rub
  7. Pre- heat smoker to 225F using hickory wood
  8. Place burnt ends onto a wire rack then onto the smoker
  9. Spritzing every hour with beef broth or water
  10. Once the burnt ends reach an internal temp of 180F place into a aluminum tray
  11. Pour in some beef tallow and mix. Then pour in some beef broth
  12. Cover w/ foil then back onto smoker until they reach an internal temp of 205F
  13. Add all Carolina sauce ingredients into a small pot, mix then simmer for 5-10 mins mixing every few mins. When done pour into a mason jar
  14. When burnt ends are done serve with Carolina sauce and enjoy

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