Brisket Burnt Ends

Brisket Burnt Ends



Brisket Point (aka Deckle) – A Basic Rub - Kosher salt and coarse black pepper. Feel free to add any other spices like granulated garlic, onion, smoked paprika or other chili powders. – Butter  – BBQ SauceDark Brown Sugar

What You'll Need

Smoke the Brisket Point


Place the brisket in the smoker (with a probe thermometer inserted into the thickest part).  Wrap when it reaches 165° F internal and continue to cook until it reaches 185° F to 190° F.

Make the Sauce


Make the burnt ends sauce in the aluminum pan while the brisket rests. Stir all the ingredients to combine.

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.

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. The temperature of the burnt ends should reach 203 to 210° F

Serve and enjoy!


Get the full recipe guide  at the link below.