Paleo Burnt Ends
Savor the rich, smoky flavor of these **Paleo Burnt Ends**, a mouthwatering twist on a barbecue classic that's gluten-free and paleo-friendly. Tender chunks of beef brisket are marinated in a bold, tangy blend of **coconut aminos, apple cider vinegar, honey**, and aromatic spices like **smoked paprika** and **garlic powder**, then slow-smoked to perfection for that irresistible caramelized crust. The dish is finished with a second round of smoking to achieve the iconic crispy edges and deep, smoky aroma that make burnt ends so crave-worthy. Perfect for your next backyard cookout or an indulgent paleo meal, this recipe delivers bold flavors and a melt-in-your-mouth texture. Serve these delectable bites hot alongside a fresh salad or roasted veggies for the ultimate healthy barbecue experience.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound beef brisket
- 0.25 cup coconut aminos
- 0.25 cup apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 0.5 teaspoon sea salt
- 0.5 teaspoon chili powder
- 2 tablespoons extra virgin olive oil
Directions
Step 1
Preheat your smoker to 250°F (120°C).
Step 2
Trim the beef brisket of excess fat, leaving a thin layer for flavor.
Step 3
In a small bowl, whisk together coconut aminos, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, black pepper, sea salt, and chili powder to create a marinade.
Step 4
Place the brisket in a large resealable plastic bag or a shallow dish. Pour marinade over the brisket, ensuring it's well-coated. Seal and refrigerate for at least 1 hour.
Step 5
Remove the brisket from the marinade and pat dry with paper towels. Brush olive oil over the brisket to help form a crust.
Step 6
Place the brisket in the smoker on the grates. Smoke for approximately 3 hours, or until the internal temperature reaches 165°F (75°C).
Step 7
Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for 10 minutes.
Step 8
Cut the brisket into 1-inch cubes.
Step 9
Place the cubes in a foil pan and return to the smoker for an additional 1 hour, or until the ends have a caramelized and crispy appearance.
Step 10
Serve the paleo burnt ends while hot, and enjoy!
Nutrition Facts
| Serving size | (660.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1529.8 |
| Total Fat 83.1g | 0% |
| Saturated Fat 25.1g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 426.4mg | 0% |
| Sodium 3972.4mg | 0% |
| Total Carbohydrate 56.0g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 47.0g | |
| Protein 135.2g | 0% |
| Vitamin D 36.3IU | 0% |
| Calcium 86.0mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 1539.2mg | 0% |
Source of Calories