Burnt End Sandwich Recipe
Make Burnt End Sandwich Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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 Beef Burnt Ends
Sandwich Build & Accompaniments
Seasoning Sauce for Glaze
Method
Preparing and Smoking the Brisket
- 1
Trim and season
Trim excess fat from the brisket point leaving about 1/4 inch of fat cap. Pat the meat dry with paper towels. Slather yellow mustard evenly over all surfaces to help the rub adhere. Combine kosher salt, coarse black pepper, garlic powder and onion powder; liberally season the brisket on all sides, pressing the rub into the meat.
- 2
- 3
Smoke the brisket
Place the seasoned brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches about 165°F (74°C). This typically takes 4–6 hours depending on brisket size and smoker consistency. Maintain steady smoke and temperature, replenishing wood/chips as needed.
- 4
Wrap for tenderness
At ~165°F, remove brisket and wrap tightly in heavy-duty aluminum foil or butcher paper with 1 cup beef broth added into the foil to maintain moisture. Return to the smoker and continue cooking until internal temp reaches 203°F (95°C) and the meat is tender when probed, another 3–6 hours.
- 5
Rest and cube
Remove wrapped brisket from smoker and let rest, wrapped, for 30–60 minutes. Unwrap, reserve cooking juices. Using a sharp knife, cut the point into 1–1½-inch cubes (these will become burnt ends). Trim any remaining large pieces of fat if present.
Making Burnt Ends
- 6
First toss and sauce
Preheat oven or smoker to 275°F (135°C) if finishing in oven; you can also finish in smoker at same temp. Place cubed beef into a shallow aluminum pan or foil tray in a single layer. In a bowl combine 1 cup brown sugar, 1 cup barbecue sauce, reserved cooking juices (optional, up to 1/4 cup) and 2 tablespoons melted butter; toss cubes in this glaze so every piece is coated. Scatter a few spoonfuls of beef broth in the pan to keep steam.
- 7
Caramelize
Return the pan to the smoker or oven at 275°F. Bake/smoke for 1–1½ hours, stirring and turning every 20–30 minutes so they caramelize evenly and develop dark, sticky edges. If pan becomes dry, add a tablespoon or two of beef broth or additional barbecue sauce.
- 8
Final glaze
About 10 minutes before done, toss the cubes with the seasoning sauce made from 1 cup barbecue sauce, 1 tablespoon brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire and 1 teaspoon hot sauce (optional). Return to heat until sauce is tacky and richly caramelized. Remove and let rest 5 minutes.
Assembling the Sandwiches
- 9
Toast buns
Split kaiser rolls or brioche buns. Butter the cut sides with 2 tablespoons softened unsalted butter and toast on a griddle or skillet over medium heat until golden and lightly crisp, about 1–2 minutes per side. Alternatively, toast under broiler for 1–2 minutes watching carefully.
- 10
Build
Pile a generous portion (approx. 6–8 oz) of hot burnt ends onto the bottom half of each toasted bun. Place a slice of sharp cheddar on the hot meat so it softens; top with a spoonful of coleslaw (about 1/2 cup), a few bread-and-butter pickle slices and pickled red onions if using. Cap with the top bun.
- 11
Serve
Serve immediately with extra barbecue sauce on the side and pickle chips. Leftover burnt ends keep well refrigerated up to 3 days and can be reheated gently in a covered pan with a splash of beef broth to prevent drying.