Low Sodium Burnt Ends

Elevate your barbecue game with these mouthwatering Low Sodium Burnt Ends—a healthier twist on a classic smoky favorite! Tender cubes of beef brisket are slow-smoked to perfection, coated in a flavorful homemade dry rub featuring paprika, garlic powder, and a subtle kick of cayenne. A luscious glaze, crafted with low sodium soy sauce, honey, tomato paste, and apple cider vinegar, caramelizes beautifully during the final smoke, creating irresistibly crispy edges without sacrificing that signature barbecue essence. Perfect for those watching their sodium intake, this recipe delivers bold flavor without overloading on salt. Serve these smoky bites at your next gathering, and pair them with classic sides like coleslaw or roasted veggies for a truly unforgettable feast.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds Beef brisket
• 2 tablespoons Paprika
• 2 tablespoons Brown sugar
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 2 teaspoons Black pepper
• 1 teaspoon Dry mustard powder
• 0.5 teaspoon Cayenne pepper
• 0.5 cup Apple cider vinegar
• 0.25 cup Honey
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Tomato paste
• 0.5 cup Water

Directions

Step 1

Preheat your smoker to 250°F (121°C).

Step 2

Trim the excess fat from the brisket, leaving a thin layer for flavor.

Step 3

In a bowl, combine the paprika, brown sugar, garlic powder, onion powder, black pepper, mustard powder, and cayenne pepper. Mix well to form a dry rub.

Step 4

Rub the spice mixture generously over all sides of the brisket, pressing it in to adhere.

Step 5

Place the brisket in the preheated smoker, fat side up. Smoke for about 3 hours or until the internal temperature reaches 165°F (74°C).

Step 6

Remove the brisket from the smoker and cut it into 1-inch cubes.

Step 7

In a separate bowl, mix apple cider vinegar, honey, low sodium soy sauce, tomato paste, and water to create a glaze.

Step 8

Place the brisket cubes in a disposable aluminum pan or a baking dish, and coat them with the glaze, ensuring each piece is well covered.

Step 9

Return the pan to the smoker and continue to smoke for another 1 to 1.5 hours, allowing the glaze to caramelize and the edges of the meat to become crispy.

Step 10

Check the internal temperature; it should reach around 195°F (90°C) for optimal tenderness.

Step 11

Once cooked, remove the burnt ends from the smoker and let them rest for 10 minutes before serving.

Step 12

Serve the low sodium burnt ends hot, paired with your favorite side dishes.

Nutrition Facts

Serving size	(2234.2g)

Amount per serving	% Daily Value*
Calories	4633.6

Total Fat 221.0g	0%
Saturated Fat 84.4g	0%
Polyunsaturated Fat 8.6g
Cholesterol 1705.5mg	0%
Sodium 8052.1mg	0%
Total Carbohydrate 100.5g	0%
Dietary Fiber 10.4g	0%
Total Sugars 72.9g
Protein 543.6g	0%

Vitamin D 145.1IU	0%
Calcium 342.3mg	0%
Iron 57.0mg	0%
Potassium 6335.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 47.6%

Carbs: 8.8%