Why You’ll Love This Recipe
Brisket burnt ends are the epitome of BBQ perfection, offering a combination of tender, flavorful meat and crispy, caramelized edges. The smoke enhances the natural beef flavor, while the seasoning and BBQ sauce glaze provide a perfect balance of sweetness and tang. This dish is sure to impress at your next cookout or dinner.
Ingredients
- 8 lbs brisket (point end)
- 1 cup BBQ sauce
- ½ cup brown sugar
- ½ cup beef stock
BBQ Rub
- 2 tsp kosher salt
- 2 tsp coarse black pepper
- 2 tbsp garlic powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Fire up your smoker to 225°F (107°C), ensuring you are set up for indirect cooking if using a charcoal grill or pellet grill.
- Prepare the brisket by separating the point from the flat. Trim excess fat, leaving a small layer on the point.
- Season the brisket generously with kosher salt, black pepper, and garlic powder.
- Place the brisket point in the smoker, fat side up, and smoke for about 4 hours or until a good bark has developed.
- After 4 hours, cut the brisket into 1-inch cubes and place them in an aluminum pan.
- Mix BBQ sauce, brown sugar, and beef stock, then pour over the brisket cubes. Stir to coat evenly.
- Cover the pan with foil and continue smoking for an additional 2-3 hours, until the burnt ends are tender and caramelized.
- Serve and enjoy!
Servings and Timing
- Servings: 8
- Prep Time: 40 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 40 minutes
Variations
- Sweet and Spicy: Add a bit of cayenne pepper or hot sauce to the BBQ sauce mixture for an extra kick.
- Smoky Burnt Ends: Use applewood or mesquite wood chips for a different smoky flavor.
- BBQ Glaze Variations: Try different BBQ sauces for unique flavor profiles, such as a mustard-based or vinegar-based sauce.
Storage/Reheating
Leftover burnt ends can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or on the grill with a bit of additional BBQ sauce until heated through.
FAQs
What’s the best part of the brisket for burnt ends?
The point end of the brisket is ideal because it has more marbling, which renders down and creates tender, juicy burnt ends.
How do I know when the brisket is done?
The brisket should be tender enough to insert a probe with little resistance, indicating it is fully cooked and ready to cube.
Can I make burnt ends with just a small brisket?
Yes, you can use smaller cuts of brisket, but keep in mind that the size and marbling of the meat affect the final texture and flavor.
How can I avoid dry burnt ends?
Make sure to keep the brisket moist by covering it with foil in the last stage of cooking, and baste with BBQ sauce to maintain tenderness.
Can I make these on a pellet grill?
Yes, a pellet grill works great for smoked brisket burnt ends, as it provides consistent temperature control and a clean smoke.
Do I need to use a smoker for this recipe?
A smoker is ideal, but you can use a charcoal or gas grill with indirect heat and a smoker box for wood chips to achieve a similar flavor.
Can I make the burnt ends ahead of time?
Yes, you can prepare the burnt ends up to the point of cubing them, then refrigerate them and finish the cooking process when you’re ready.
How do I make the burnt ends crispy?
Ensure they cook long enough in the smoker, and use a glaze to caramelize the meat during the final stages.
Can I use any BBQ sauce for the glaze?
Yes, you can use your favorite BBQ sauce, whether it’s sweet, spicy, or tangy.
How do I serve brisket burnt ends?
Serve them as a main dish with sides like cornbread, coleslaw, or potato salad, or serve them as an appetizer with toothpicks for easy snacking.
Conclusion
Smoked brisket burnt ends are the ultimate BBQ indulgence, offering a combination of smoky, tender, and crispy beef that’s full of flavor. With a simple rub, low and slow smoking, and a finishing glaze, you can create a mouthwatering dish that’s perfect for any occasion. Whether you’re a seasoned pitmaster or a BBQ enthusiast, this recipe is sure to become a favorite!
Print
Smoked Brisket Burnt Ends
- Total Time: 8 hours 40 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Smoked brisket burnt ends are a BBQ lover’s dream—tender, juicy beef cubes with crispy, caramelized edges, coated in a sweet and tangy BBQ glaze. This slow-smoked delicacy, made from the point end of a brisket, is perfect for your next cookout, offering rich, smoky flavor in every bite. A must-try recipe for anyone who loves BBQ!
Ingredients
8 lbs brisket (point end)
1 cup BBQ sauce
½ cup brown sugar
½ cup beef stock
BBQ Rub:
2 tsp kosher salt
2 tsp coarse black pepper
2 tbsp garlic powder
Instructions
-
Fire up your smoker to 225°F (107°C), ensuring you are set up for indirect cooking if using a charcoal grill or pellet grill.
-
Prepare the brisket by separating the point from the flat. Trim excess fat, leaving a small layer on the point.
-
Season the brisket generously with kosher salt, black pepper, and garlic powder.
-
Place the brisket point in the smoker, fat side up, and smoke for about 4 hours or until a good bark has developed.
-
After 4 hours, cut the brisket into 1-inch cubes and place them in an aluminum pan.
-
Mix BBQ sauce, brown sugar, and beef stock, then pour over the brisket cubes. Stir to coat evenly.
-
Cover the pan with foil and continue smoking for an additional 2-3 hours, until the burnt ends are tender and caramelized.
-
Serve and enjoy!
Notes
Storage/Reheating: Leftover burnt ends can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or on the grill with a bit of additional BBQ sauce until heated through.
Variations: Add cayenne pepper or hot sauce for a sweet and spicy kick. For a different smoky flavor, try applewood or mesquite wood chips in your smoker. Use your favorite BBQ sauce for a unique twist.
- Prep Time: 40 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Smoking, Grilling
- Cuisine: American
