These sweet, smoky and sticky super-tender bites of candy-like smoked brisket are an appetizer, main and dessert all rolled into one. They are the ultimate finger food, making them perfect for any BBQ or gathering.
Smoking meat is a labor of love, and this recipe is no exception. While it may be a little involved, the end result is so worth it. The juicy, super flavorful beef with its dark bark and addictive sweet and smoky flavors will have you coming back for more.
Making your own burnt ends at home is pretty darn easy (though time-consuming), and they don’t just have to be made from brisket. Burnt ends can also be made from smoked pork belly and from smoked chuck roast (“poor man’s burnt ends”).
What You’ll Need
Scroll down to the recipe card for all the specifics and instructions.
- Brisket Point (aka Deckle) – It can be difficult to just find the point, so learn how to separate the point from the flat of a full packer brisket and trim off excess fat. You can also use leftover brisket to make these.
- A Basic Rub – Kosher salt and coarse black pepper: Use this simple brisket rub to season both the brisket and the sauce. Feel free to add any other spices like granulated garlic, onion, smoked paprika or other chili powders.
- Butter – Use unsalted.
- BBQ Sauce – Use your favorite store-bought option, or make your own.
- Dark Brown Sugar – You can substitute honey, maple syrup or a combination.
Equipment
- Smoker – I used my Weber Smokefire pellet grill.
- Aluminum Pan – 1/2 size.
- Thermometer – Both a remote probe thermometer and an instant-read meat thermometer will be very helpful.
- Butcher Paper or Aluminum Foil for wrapping.
How to Make Brisket Burnt Ends
1. Season and Preheat the Smoker
Season the brisket point with kosher salt and coarse black pepper at least 45 minutes prior to smoking.
Preheat your smoker to 250° F with your preferred wood for smoking brisket. I like to use oak, pecan or a Texas blend for the pellet smoker.
2. Smoke the Brisket Point
Place the brisket in the smoker (with a probe thermometer inserted into the thickest part).
3. Smoke
After a nice bark is formed and the internal temperature reaches 165° F, which will take between 3 to 4 hours depending on the thickness of the meat and your smoker setup, it’s time to wrap the meat.
Tip: Always cook to temperature rather than by time.
4. Wrap the Brisket
Pull the brisket point off the smoker and tightly wrap it with butcher paper or aluminum foil. Be sure to re-insert the thermometer probe back into the thickest part.
Place back in the smoker and continue to cook until the internal temperature reaches 185° F to 190° F.
Pull it out of the smoker and rest it for 30 minutes, still wrapped.
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5. Make the Sauce
Make the burnt ends sauce in the aluminum pan while the brisket rests. Stir all the ingredients to combine.
6. Slice and Cube
Unwrap the brisket and slice it into bite-size ¾” to 1″ cubes and add them to the pan with the sauce and stir to fully combine.
Discard any cubes that are only internal fat, as they can be too chewy.
6. Smoke Again
Increase smoker temperature to 275° F.
Place the pan in the smoker and continue to cook for about 1 to 2 hours, stirring every 15 minutes or so, until the sauce is thickened and the burnt ends are caramelized.
They will be melt-in-your-mouth tender when they reach 203 to 210° F internal temp. Spot-check with a probe thermometer, and taste for texture and flavor.
Serve and enjoy with your favorite brisket sides.
Serving Suggestions
These burnt ends are pretty much the perfect finger food on a plate (toothpick optional). Make them into burnt end sandwiches on brioche buns with coleslaw or sliders with Hawaiian buns. Burnt end tacos or rice bowls with plenty of veggies have totally different flavors and will be a hit.
My favorite sides to serve them with are Hawaiian macaroni salad or potato salad, and they go perfectly along with BBQ baked beans or creamy mashed potatoes. Don’t forget some smoked apple crisps for dessert. Check out the whole list of sides for brisket.
Storage & Reheating Instructions
Store leftover burnt ends in an airtight container in the refrigerator for 3-5 days. For longer storage, vacuum seal and freeze for up to 6 months.
To reheat, you have several options:
- Back on the smoker or grill if you’re already using it
- In a skillet or pot over medium heat
- In a 325°F oven until warmed through
- In the microwave for about 1 minute
Smoked Brisket Burnt Ends
Equipment
- Aluminum pan (1/2)
- Butcher Paper, unwaxed or aluminum foil
Ingredients
- 1 beef beef brisket point, trimmed (6 to 8 pounds)
- 1 tbsp Diamond kosher salt
- 1 tbsp ground black pepper
Burnt Ends Sauce
- 4 tbsp unsalted butter (room temperature)
- 1 to 1 1/2 cup BBQ sauce
- 1/2 cup brown sugar (honey or maple syrup can also be used)
- Kosher salt
Instructions
- Season the brisket with salt and pepper at least 45 minutes prior to cooking and let it sit out while you prep the smoker.
- Preheat your smoker to 250° F, using your preferred wood for smoke (I like oak or pecan for brisket).
- Smoke the brisket point (with a probe thermometer inserted into the thickest part) until the bark is formed and the internal temperature reaches 165° F, about 3 to 4 hours depending on the thickness of the meat.
- Pull the brisket point off the smoker and tightly wrap it with butcher paper or aluminum foil. Be sure to re-insert the thermometer probe into the thickest area.
- Place back in the smoker and continue to cook until the internal temperature reaches 185° F. About 2 to 3 more hours.
- Remove from the smoker and rest for 30 minutes.
- Make the burnt ends sauce in the aluminum pan. Whisk all the ingredients to combine.
- Unwrap the brisket and slice it into bite-size 3/4" to 1" cubes and add them to the pan with the sauce. Discard any cubes that are only internal fat.
- Increase smoker temperature to 275° F.
- Add the cubed brisket to the pan with the sauce and toss to fully combine.
- Place the pan in the smoker for about 1 to 2 hours, stirring every 15 minutes or so, until the sauce is thickened and the burnt ends are caramelized. They will be tender when they reach 203 to 210° F internal. Spot-check with a probe thermometer and carefully taste for texture and flavor.
- Serve and enjoy!
This was my first-time making brisket in any style. I used a Traeger smoker with pecan pellets. It turned out very well. I think I may have trimmed off a little too much fat, but I’m not sure. My sauce did break, but quickly came back to life with a whisk. I appreciated the post and the recipe. Very clear, and instructional. I’m excited to see how others like it! -A
Thanks so much for sharing, Amanda! I hope everyone loved them.