Jul 14 2026
Restaurants›Arthur Bryant's Barbeque›Burnt End Sandwich Recipe

Burnt End Sandwich Recipe

Inspired by Arthur Bryant's Barbeque
Time6h
Serves6

Make Burnt End Sandwich Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Smoked Burnt Ends

Sweet & Tangy Glaze

Sandwich Build

Method

Smoked Burnt Ends

  1. 1

    Prep brisket point

    Trim excess hard fat from the brisket point, leaving a thin layer for flavor. Cut into a roughly even 2–3 inch thick whole piece if needed so it fits your smoker.

  2. 2

    Season

    Rub the brisket all over with yellow mustard to act as a binder. Combine kosher salt, coarse black pepper, garlic powder and paprika; apply an even coating over the meat and press to adhere.

  3. 3

    Preheat smoker

    Preheat your smoker to 225°F (about 107°C). Add apple wood chips to the smoker box or tray for a mild sweet smoke.

  4. 4

    Smoke until bark

    Place the seasoned brisket point fat-side up on the smoker grate. Smoke for 3–4 hours (depending on size) until a dark crust (bark) forms and internal temperature reaches roughly 165°F (74°C). Spritz with beef broth every 45–60 minutes to maintain moisture.

  5. 5

    Cube and braise

    Remove the brisket and let rest 15 minutes. Cut into 1–1.5 inch cubes. Place cubes in an aluminum pan or foil tray, pour 1 cup beef broth into the pan to keep moist, and cover tightly with foil. Return to the smoker and continue until cubes reach an internal temp of 200–205°F (93–96°C) and are tender, about 1–1.5 hours.

Sweet & Tangy Glaze

  1. 6

    Make glaze

    While the cubes finish in the smoker, whisk together BBQ sauce, brown sugar, apple cider vinegar, honey, worcestershire sauce, chili powder and optional hot sauce in a bowl until smooth.

  2. 7

    Glaze and caramelize

    Remove the covered pan from the smoker once the cubes are tender. Drain most of the pan liquid, leaving enough to keep meat moist (about 2–3 tablespoons). Pour the glaze over the cubes, toss gently to coat, then return uncovered to the smoker. Cook 30–45 minutes more until the glaze is tacky and caramelized, stirring every 10–15 minutes to promote even coating and avoid burning.

Sandwich Build

  1. 8

    Prep rolls

    Split the rolls or buns and butter the cut sides. Toast buttered sides on a hot skillet or griddle until golden, about 1–2 minutes per side; keep warm.

  2. 9

    Season slaw

    If using store-bought slaw, taste and adjust with 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine.

  3. 10

    Assemble sandwiches

    Divide the glazed burnt ends evenly among the 6 rolls (about 5–6 oz meat per sandwich). Top each with a generous scoop of coleslaw and 2 pickle slices. Add a smear of yellow mustard on the top bun if desired, then close the sandwich.

  4. 11

    Serve

    Serve immediately while hot. Offer extra BBQ sauce and pickles on the side.

More from Arthur Bryant's Barbeque