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

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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