BBQ Burnt End Sandwich
By Traeger Kitchen
Slow smoked burnt ends given the Traeger Rub down, sauced in our Texas Spicy BBQ sauce, piled high atop two brioche buns and finished off with cheese.
Prep Time
30 Minutes
Cook Time
8 Hours
Pellets
Hickory
Ingredients
Number of people serving
2
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | point cut brisket |
| As Needed | Traeger Beef Rub |
| 1/2 Cup | beef broth |
| 1 Cup | Traeger Texas Spicy BBQ Sauce |
| 4 Slices | Monterey Jack Cheese |
| 4 | burger buns |
Step
1
When ready to cook, set grill temperature to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
Super Smoke
2
Trim excess fat off brisket point. Season brisket point liberally with Traeger Beef rub.
3
Place brisket point directly on the grill grate. Cook until it reaches an internal temperature of 170℉, approximately 4 to 5 hours.
250 ˚F / 121 ˚C
02:50
Super Smoke
4
Remove brisket from grill and cut into 1-inch cubes. Add the beef broth to the pan with the cubed brisket. Cover pan with aluminum foil.
5
Place pan in grill and cook for 90 minutes.
250 ˚F / 121 ˚C
01:30
Super Smoke
6
Remove the foil and add Traeger Texas Spicy BBQ sauce. Stir and put back on the grill, uncovered, for an additional 45 minutes. Remove from grill.
250 ˚F / 121 ˚C
00:45
Super Smoke
7
Top each bun with the burnt ends, cheese, and additional BBQ sauce. Enjoy!
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