Matt Horn

The crispy, caramelized "burnt" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. This recipe creates an entire baking tray of crispy pieces, so there are plenty to go around. Chef Matt Horn likes to serve these with slices of white bread; he shared his step-by-step process for making Burnt Ends with us, from seasoning the brisket to caramelizing the sauce on the cubed meat. If you spend a lot of time barbecuing, you will try out literally hundreds of rubs, not to mention cooking sauces, table sauces, mops, binders, and pastes. Eventually, you will settle on an all-purpose rub that adds loads of flavor to just about anything you put in the smoker. Horn Rub is chef Matt Horn's go-to rub; he keeps it close at hand at all time, and uses it to generously season these savory burnt ends. Instead of vinegar, Horn's thick, sticky Bourbon Sauce gets its kick from its namesake: bourbon. For a classic sauce with Kentucky roots, use dark molasses in place of the honey. This recipe works well with any type of barbecue, and Horn loves it in baked beans, too.
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Classic Slaw
Rating: Unrated
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"When you visualize a table loaded with barbecue items, I bet there is a heaping bowl of slaw," says barbecue expert Matt Horn. His slaw recipe is a natural side for smoked meats, with a cooling, creamy, tart-sweet dressing that cuts through the richness of the barbecue. For another pop of color, throw in a shredded carrot or two.
Nina's Potato Salad
Rating: Unrated
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"One of our first—and favorite—Horn side dishes is our potato salad," says chef Matt Horn, of his wife Nina's popular recipe. "This is our take on the classic recipe that goes perfectly with barbecue!" This crowd-pleasing side is neither too rich nor too light, hitting the perfect balance of tart and creamy to perfectly complement a smoked brisket.
Smoked Brisket
Rating: Unrated
New!
This smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 Food & Wine Best New Chef spent weeks perfecting this recipe, and says time is the most important ingredient in this dish. You need to be patient while the meat's internal temperature rises to 203°F (95°C), but it's worth it when your smoked masterpiece is ready.