Burnt Ends Sauce

🧂 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

• 1 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.
• 2 Add all remaining ingredients, except butter.
• 3 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.
• 4 Simmer sauce over low heat for 5-6 minutes, stirring occasionally.
• 5 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.
• 6 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.
• 7 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 Info