How to make it
Take the brisket out of the packaging and cut off all the hard pieces of fat from the meat. If you have a frozen brisket, let it thaw in the fridge 2 days in advance. Keep these pieces of fat, you'll cook them with the stock later.
Apply the coffee rub, about 30 to 40 grams per kg of brisket. Press the rub in well so it sticks properly
Get the BBQ ready for indirect grilling at a temperature of 120 degrees.
Before you place the grate (and/or) heat deflector, put 2 to 3 pieces of apple or cherry smoking wood in the middle of the burning coals
Once your BBQ is ready, place the brisket in the middle of the grate and place the core thermometer in the middle of the meat
Meanwhile put the nuts in the skillet, sprinkle with the BBQ rub and a little olive oil and let them smoke along for half an hour. Then set aside in a bowl.
Wait patiently until the meat reaches a core temperature of about 60 to 65 degrees. This is the temperature where the "stall" begins. The stall is a term often used to indicate that the meat stops getting warmer until all the moisture on the surface has evaporated.
Meanwhile your neighbours have rung the bell to ask if something's on fire. To which you reply: "no, I'm making the BBQLUB Burnt Ends. I've got to go now, I need to wrap the brisket."
Anyway, your brisket at 65 degrees, time to get the aluminium foil out. Wrap it well with the shiny side facing in, this lets heat in but not out. Put the well-wrapped brisket back on the BBQ.
Now it's time to start on the stock. Put 0.5 litre of water in a small pan, add 1 beef stock cube, and put 2 or 3 pieces of the leftover fat in the pan. Let it reduce for about 20 minutes. Then remove the leftover pieces of fat and set the pan aside. (You can now also prepare the pickled onion and sweet and sour cucumber.)
When your brisket is at 90 degrees, check with a satay skewer whether the meat is properly tender. If you feel little to no resistance, it's ready. If you still feel quite a bit of resistance, let your brisket cook a bit longer.
Happy with how it's cooked? Then it's time to take the brisket off the BBQ. Now cut the brisket into pieces of 3 x 3 cm. Put on some gloves as it's still very hot. Catch the juices and put them in the aluminium tray after cutting.
Now take the aluminium tray or pan with the juices you just poured in, put the brisket cubes in the tray. Now also add the stock and Sauce Guru sauce and mix together.
Once everything is well mixed, cover the tray or pan with aluminium foil so no moisture or air can escape. Let the temperature of your BBQ rise to 160 degrees and put everything back on the BBQ for another 30 minutes, so they can become real burnt ends!
After 30 minutes the deliciously tender burnt ends can come off the BBQ, let them rest for another 20 to 30 minutes so all the juices can soak back into the meat. This makes the burnt ends even tastier.
Boil the water, add the apple vinegar and other ingredients and let it reduce for about 10 minutes. Yes it smells a bit odd, but this tastes incredibly good!
Cut the red onion into 2 halves and slice thinly, put the onion pieces in a jar that can be sealed airtight, for example a preserving jar
Now put the mixture you just reduced into the jar, seal it and let it cool. Once cooled you can put it in the fridge. This way you'll have delicious pickled onion with your dish after a few hours
Take a sealable jar that can hold about 1 litre of water and fill it with 500ml water and 150ml white wine vinegar. The AH house brand is really nice.
Now add 1 tbsp honey and 1 tbsp sugar. Put the lid on the jar and shake the jar until the sugar and honey are fully dissolved
Cut the cucumber into thin slices of 2 to 3 mm and put them in the jar
Now seal the jar and put it in the fridge for a few hours so that once the brisket is ready you can serve this delicious sweet and sour cucumber
Finally the moment has arrived, I bet you've secretly already tasted a piece. Place the burnt ends on a nice plate and add the pickled onion, cucumber and sprinkle with some nuts.
You can optionally finely chop some parsley and put it over the burnt ends, looks nice and adds some extra flavour
As a side dish you could serve some (fresh) fries or mashed potatoes for example.
