Why This Recipe Works

Burnt ends typically start with a huge slab of brisket and require many hours in a smoker. The key to this genius-level recipe prepared by Antoinette in the finale (episode 10) of America’s Test Kitchen: The Next Generation was to layer smoky flavor into the meat with both a simple homemade spice rub and homemade barbecue sauce. The Instant Pot dramatically cut cooking time. And to create those must-have crispy edges, Antoinette ran the tender meat under the broiler.

Before You Begin

You will need a 1-quart Mason jar with a tight-fitting lid to make these quick pickles. Heating the jar with hot water and then draining it before adding the hot brine ensures that the jar won’t crack from the abrupt temperature change. For a spicier dish, use the larger amount of cayenne in the spice rub. You will have a little leftover rub—perfect for rubbing on steaks or chops or sprinkling over french fries. Serve burnt ends with sliced white bread.

Instructions

for the pickles

Pack warmed 1-quart Mason jar with cucumbers and dill sprigs. Bring vinegar, water, sugar, salt, and peppercorns to boil in small saucepan over high heat, stirring until sugar dissolves. Using funnel, pour hot brine over cucumbers to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate until chilled and flavors meld, at least 1 hour but ideally 3 hours. (Pickles can be refrigerated for up to 1 week.)

for the spice rub

Combine all ingredients in bowl. (Spice rub can be stored in airtight container for up to 1 month.)

for the beef

Toss beef, Worcestershire sauce, vinegar, salt, and liquid smoke together in large bowl. Sprinkle beef with ¼ cup spice rub and toss to coat. Let stand for 30 minutes.

for the barbecue sauce

While beef stands, whisk all ingredients together in medium saucepan and bring to boil over medium-high heat. Reduce heat and simmer, whisking frequently, until sugar dissolves and mixture thickens, about 5 minutes. Off heat, measure out ¼ cup sauce and set aside.

Using highest sauté function, heat oil in Instant Pot until just shimmering, 3 to 5 minutes. Add beef and cook until browned all over, 6 to 8 minutes. Stir in water and barbecue sauce. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes.

Line rimmed baking sheet with aluminum foil. Adjust oven rack to middle position and heat broiler. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using spider skimmer or slotted spoon, transfer beef to center of prepared rimmed baking sheet, arranging pieces in single layer with no space between them. (Discard liquid remaining in Instant Pot.) Combine brown sugar and remaining 2 tablespoons spice rub in small bowl. Sprinkle mixture evenly over beef.

Broil beef until sugar caramelizes and crust forms, 4 to 8 minutes. Transfer beef to bowl and add reserved ¼ cup barbecue sauce; stir to coat. Serve with pickles.