This spicy Texas-style burnt ends sauce is specifically designed for all types of smoked burnt ends. This sauce is easy to make, and if you have brisket drippings, add some to the mixture for an out-of-this-world burnt ends sauce!
This sauce will produce the best-candied finish to meats. Use it on brisket burnt ends, smoked chuck roast, pork belly, turkey, and smoked sausage burnt ends.
Ingredients
- Olive oil
- 1 small yellow onion
- 2 cloves garlic
- Ketchup
- Dark brown sugar packed
- Brisket drippings or beef broth
- Cider vinegar
- Worcestershire sauce
- Yellow mustard
- Burnt Ends Rub, or favorite bottled rub
- Butter
How to make burnt ends sauce
- Heat oil in a medium skillet. Add onions and cook over medium-low heat for 3-4 minutes until they become soft and translucent. Add garlic and cook for 30 seconds.
- Add all remaining ingredients, except butter.
- NOTE ON BRISKET DRIPPINGS: If you’ve wrapped your barbecued brisket, it will release juices. Once you’ve unwrapped it, carefully pour out any juices that have been collected. You should end up with at least 1/2 cup. Add this to the barbecue sauce. If this isn’t an option, use beef broth instead.
- Simmer sauce over low heat for 5-6 minutes, stirring occasionally.
- Remove sauce from heat and stir in butter. Let the sauce cool for 5 minutes. Place sauce into a blender (do this in two batches) and puree sauce until smooth. Return mixture to the pot, and keep warm.
How to use it burnt ends sauce
- Cut smoked meat into chunks in an aluminum pan, and coat with sauce.
- Place the pan back in the smoker for an additional 30-45 minutes, until the sauce has dried down by half and has a caramelized surface.
Storing leftovers
Store unused sauce in an airtight container in the refrigerator for up to 1 week. Rewarm in a saucepan on your stovetop before using.
Like this burnt ends sauce recipe? Try Smoked Brisket Sauce!
Burnt Ends Sauce
This spicy Texas style burnt ends sauce that is specifically designed for all types of burnt ends. Burnt ends are delicious on their own, but make one heck of sandwich, especially coated in this sauce.
Print PinServings: 8 servings
Calories: 188kcal
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion peeled and finely chopped
- 2 cloves garlic, minced (sub with 1/2 teaspoon garlic powder)
- 1 1/2 cups ketchup
- 3/4 cup brown sugar packed
- 1/2 cup drippings from brisket, or beef broth (see instructions)
- 1/4 cup cider vinegar (add more if you want a tangier sauce)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon Mustard (sub with yellow mustard)
- 1 1/2 teaspoons Burnt Ends Rub or favorite bottled rub
- 2 tablespoons butter
Instructions
- Heat oil in a medium skillet. Add onions and cook over medium-low heat for 3-4 minutes until they become soft and translucent. Add garlic and cook for 30 seconds.
- Add all remaining ingredients, except butter.
- NOTE ON BRISKET DRIPPINGS: If you’ve wrapped your barbecued brisket, it will release juices. Once you’ve unwrapped it, carefully pour out any juices that have been collected. You should end up with at least 1/2 cup. Add this to the barbecue sauce. If this isn’t an option, use beef broth instead.
- Simmer sauce over low heat for 5-6 minutes, stirring occasionally.
- Remove from heat and stir in butter. Let the sauce cool for 5 minutes. Place sauce into a blender (do this in two batches) and puree sauce until smooth. Return mixture to the pot, and keep warm.
- How to use burnt ends sauce: Cut smoked meat into chunks in an aluminum pan, and coat with sauce. Place the pan back in the smoker for an additional 30-45 minutes, until the sauce has dried down by half and has a caramelized surface.
- Store unused sauce in an airtight container in the refrigerator for up to 1 week. Rewarm in a saucepan on your stovetop before using.
Nutrition
Calories: 188kcal | Carbohydrates: 36g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 248mg | Fiber: 1g | Sugar: 32g | Vitamin A: 360IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
