Burnt Ends Recipe

Trim and season

Preheat your smoker to 225°F (107°C). Trim excess hard fat and silver skin from the brisket point, leaving about 1/8–1/4 inch of fat for moisture. Rub the entire surface lightly with yellow mustard to help the dry rub adhere. In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika. Apply the dry rub evenly, pressing gently so it adheres to all sides.

Smoke whole brisket point

Place the seasoned brisket point on the smoker grates fat-side up. Insert a probe thermometer into the thickest part. Smoke at 225°F (107°C) until the internal temperature reaches 195°F (90°C), about 4 to 6 hours depending on size and smoker performance. Maintain steady smoke and temperature; add wood (preferably oak, hickory, or pecan) as needed.

Wrap and continue cooking

Once the brisket point reaches 195°F (90°C) and has a deep mahogany bark, remove from the smoker. Place the point into a disposable foil pan or double-wrap in heavy-duty aluminum foil. Add 1 cup beef stock (or water) to the pan to create steam and keep meat moist. Seal the foil or tightly cover the pan and return to the smoker. Increase smoker temperature to 250°F (121°C) if you want faster braising. Continue cooking until the internal temperature reaches 203–205°F (95–96°C) and the meat is probe-tender, about 1–2 more hours.

Cube the brisket

Remove the wrapped brisket point and let rest for 10 minutes. Using a cutting board, unwrap and transfer the meat. Cut the point into roughly 1 to 1 1/2-inch cubes. Return any rendered juices to the pan.

Prepare glaze

In a medium bowl combine brown sugar, apple cider vinegar, tomato paste, honey, Worcestershire sauce, hot sauce, and melted unsalted butter. Stir until smooth and the sugar begins to dissolve. Taste and adjust balance (add a pinch more vinegar for tang, more honey for sweetness, or a dash more hot sauce for heat).

Caramelize burnt ends

Place the cubed brisket into the foil pan with any accumulated juices. Pour the glaze over the cubes and toss gently to coat evenly. Spread cubes in a single layer if possible. Return the pan to the smoker set at 275–300°F (135–149°C). Cook uncovered for 45–60 minutes, stirring every 15 minutes and basting with glaze, until the sauce is thick, glossy, and the edges of the cubes are darkened and caramelized (the classic 'burnt' exterior). Watch closely near the end to prevent burning.

Finish and rest

When the glaze is sticky and well-carried into the bark of the cubes, remove the pan from the smoker. Let the burnt ends rest for 5–10 minutes. Sprinkle with chopped parsley if desired. Serve hot, optionally with extra barbecue sauce on the side.

Serve burnt ends with two sides of your choice (classic pairings: baked beans and coleslaw, potato salad and mac & cheese, or pickles and white bread). Provide extra barbecue sauce for dipping and garnish with fresh parsley.