Brisket Burnt Ends (Habanero Pineapple)
This Burnt Ends recipe is off the charts! Mixed in a habanero pineapple chutney, it just might be the best thing you'll ever taste!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hildaskitchenblog.com.
Cooking tools:
- Smoker
- Blender
- Food processor
- Aluminum pan
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Spoon
- Aluminum foil
- Butcher paper
Ingredients
- 1 5 pound smoked beef point
- 1 Tbsp olive oil
- ¼ cup purple onion ((diced))
- 3 cloves garlic ((minced))
- 1 cup chopped fresh pineapple ((or canned))
- 1 large pickled or fresh habanero pepper ((or more, if you dare))
- ⅓ cup pineapple juice ((apple juice may be substituted))
- 1 Tbsp honey ((or favorite sweetener))
- ½ tsp sea salt
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