BBQ Brisket Burnt Ends Recipe

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A burnt ends recipe refers to soft cubes of beef brisket smothered in BBQ sauce and roasted until caramelized. This is probably the most tasty way to cook brisket and makes a great main course or side dish.

Burnt ends are among the most notable dishes that may pop from a home BBQ grill. You may serve your burnt ends as a finger food with toothpicks and a side dip in parties or together with other side dishes such as grilled asparagus and mac-n-cheese for a totally satisfying meal.

Ingredients

• 1 brisket point, 8–12 lb (if you’ve got a whole packer, you’ll use the point for burnt ends)

• 2–3 Tbsp yellow mustard or oil (just a light binder)

Rub (mix in a bowl):

• ¼ cup kosher salt

• ¼ cup coarse black pepper

• ¼ cup brown sugar

• 2 Tbsp sweet paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp chili powder

• ½–1 tsp cayenne, to taste

Finishing sauce for the cubes:

• ½ cup your favorite BBQ sauce

• ¼ cup brisket drippings (skim the fat if it’s heavy)

• 1 Tbsp brown sugar (optional)

• 1 Tbsp butter (optional, for shine)

Yield: Serves 10–12
Best cut: Brisket point (8–12 lb / 3.6–5.4 kg). If using a whole packer, separate point from flat after the stall.

Directions

1. Trim & season (night before).
   Trim the outside fat down to about ¼ inch and knock off any hard, waxy bits. Light smear of mustard/oil, then a generous coat of rub on all sides. Set the brisket on a rack and park it uncovered in the fridge for 8–12 hours. That helps the bark.

2. Smoke to the stall.
   Fire up the smoker to 250°F with oak or hickory (a little fruitwood plays nice, too). Point goes on with the fat toward the heat source. Smoke until the bark is set and a probe shows 165–175°F in the point—usually 4–6 hours. If the rub still smears when you touch it, give it more time.

3. Wrap & finish.
   Wrap tight in butcher paper (foil works in a pinch) and keep cooking until the point feels like soft butter when you poke it—typically 200–205°F internal, another 2–4 hours. Don’t chase a number; chase that probe-tender feel.

4. Rest, cube, sauce.
   Rest the wrapped brisket 30–60 minutes somewhere warm. Separate the point if you cooked a whole packer. Cut the point into 1–1½-inch cubes. Stir the BBQ sauce + drippings (add the extra sugar/butter if you want more lacquer). Toss the cubes so they’re glossy but not drowning, then spread them in a foil pan.

5. Back in to caramelize.
   Pan goes back in the smoker uncovered at 250–275°F for 45–90 minutes, stirring once. You’re done when the edges are sticky and dark and the cubes look like little meat candies.

6. Serve.
   Let them sit 5–10 minutes so you don’t scorch your mouth. Eat as-is or with warm sauce on the side.

Notes

• If you started with a whole packer, slice and hold the flat while you finish the burnt ends.

• Dry looking bark before wrapping? A light spritz of apple cider vinegar + water (1:1) every hour helps—stop spritzing once you wrap.

• Burnt ends really want the point. The flat will dry out if you treat it the same way.

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