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BBQ BurntEnd Sandwich

Difficulty 3/5
|
Prep time 30 mins

Cook time 8 hrs
|
Serves 2-4

Hardwood Hickory

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.

Ingredients

1 BRISKET POINT

TRAEGER BEEF RUB

1/2 CUP BEEF BROTH

1 CUP TRAEGER TEXAS SPICY BBQ SAUCE

4 SLICES JACK CHEESE

4 BURGER BUNS

EXTRA BBQ SAUCE, TO SERVE

Preparation

Trim excess fat off brisket point. Season brisket point liberally with Traeger Beef Rub.

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn the temperature to 250 degrees F and preheat, lid closed, for 10 minutes.

Place brisket point directly on the grill grate. Cook until it reaches an internal temperature of 170 degrees F, approximately 4 to 5 hours.

Remove brisket from grill and cut into 1” cubes. Add the beef broth to the pan with the cubed brisket. Cover pan with aluminum foil. 

Place pan in grill and cook for 1-1/2 hours. Remove the foil and cook and add Traeger Texas Spicy BBQ sauce. Stir and put back on the grill, uncovered, for an additional 45 minutes. Remove from grill.

Top each bun with the burnt ends, cheese, and additional BBQ sauce. Enjoy!

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