Burnt Ends Recipe
Make Burnt Ends Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Brisket (Burnt Ends)
Finishing Sauce
Sandwich Assembly
Method
Beef Brisket (Burnt Ends)
- 1
Prepare and Trim
Preheat your smoker to 225°F (107°C). Trim excess fat from the brisket point so there is an even 1/4-inch fat cap; remove any hard silver skin. Cut the point into a single uniform piece if needed so it will cook evenly (about 3 lbs total).
- 2
Apply Binder and Rub
Coat the brisket evenly with the yellow mustard to act as a binder. Combine kosher salt, coarse black pepper, paprika, dark brown sugar, garlic powder, and onion powder. Rub the spice mixture all over the brisket, pressing so it adheres.
- 3
Smoke to Tender
Place the rubbed brisket on the smoker fat side up. Smoke at 225°F (107°C) until the internal temperature reaches 195–203°F (90–95°C); this typically takes about 6–8 hours depending on thickness. Target 195°F to start checking for tenderness. Wrap in butcher paper or foil once a deep mahogany bark has formed if you want to speed through the stall, otherwise continue unwrapped for firmer bark.
- 4
Rest and Cube
Once the brisket reaches 195–203°F and a probe slides in with little resistance, remove it from the smoker and rest for 30–60 minutes loose in foil or on a cutting board. After resting, cut the point into 3/4–1-inch cubes, trimming any excess fat you don’t want in the final burnt ends.
- 5
Sear or Return to Smoker (Optional)
For a more caramelized exterior, heat a skillet or smoker to a high temperature. If using a skillet, add 1 tbs vegetable oil over medium-high heat and sear the cubes briefly in batches until well-browned (about 1–2 minutes per side). If returning to the smoker, place cubes on a tray for 10–20 minutes to reheat and firm up the exterior.
Finishing Sauce
- 6
Combine Sauce
In a small saucepan, combine the beef broth, barbecue sauce, dark brown sugar, apple cider vinegar, Worcestershire sauce, honey (if using), and hot sauce (if using). Warm over medium-low heat, stirring to dissolve the sugar and marry flavors for 3–5 minutes. Do not boil vigorously; you want a glossy sauce.
- 7
- 8
Sandwich Assembly
- 9
- 10
Build Sandwiches
Pile 4–5 sauced burnt end cubes onto the bottom half of each roll (adjust quantity to preferred portion size). Spoon a little extra sauce from the pan over the meat if desired. Top with pickles and a small handful of coleslaw if using. Cap with the top bun.
- 11
Serve
Serve the sandwiches immediately while the burnt ends are hot and sticky. Provide extra sauce on the side for dipping.