Burnt Ends Recipe

Trim and dry

Trim excess hard fat from the brisket point, leaving a thin layer (about 1/8–1/4") for flavor. Pat the meat thoroughly dry with paper towels.

Mix kosher salt, black pepper, garlic powder, onion powder, paprika, and 2 tablespoons brown sugar in a small bowl to form the rub. Taste a pinch and adjust if desired.

Generously coat the brisket point on all sides with the rub, massaging it into the meat. Let rest at room temperature 30–60 minutes while smoker preheats, or refrigerate uncovered for up to 12 hours for a firmer bark (if refrigerated, bring back to room temperature before smoking).

Preheat smoker to 225°F (107°C). Use a mild hardwood such as oak, hickory, or fruitwood. Maintain a steady 225°F throughout the smoke.

Place the rubbed brisket point fat side up on the smoker grate. Insert a probe thermometer into the thickest part. Smoke until the internal temperature reaches 195–205°F (90–96°C). This typically takes 6–8 hours depending on size and smoker. Monitor and replenish wood/chips as needed.

When the point reaches about 165–170°F (74–77°C) and has a nice dark bark, optionally wrap the brisket point tightly in butcher paper or foil to help push through the stall and retain moisture. Continue smoking until 195–205°F.

Remove the brisket point from the smoker and let rest (still wrapped) in a cooler or insulated container for 30–60 minutes to stabilize juices.

Unwrap and transfer to a cutting board. Using a sharp knife, cut the point into 1 to 1.5-inch cubes. Reserve any trimmed pieces and juices/bark for the next step.

Preheat smoker or oven to 300°F (150°C). Spray or oil a shallow disposable aluminum pan or stainless pan to prevent sticking.

Place the brisket cubes and reserved bark/trim into the pan. Pour the beef broth and apple juice over the meat so liquid reaches about halfway up the cubes (you want steam and moisture but not to drown the meat).

In a bowl, combine barbecue sauce, 2 tablespoons brown sugar, butter, apple cider vinegar, Worcestershire sauce, hot sauce (if using), salt, and pepper. Stir until smooth and sugar dissolves.

Pour about half of the sauce mixture over the cubes and gently toss to coat evenly. Reserve the other half of the sauce for glazing later.

Cover the pan tightly with foil and place back in the smoker (or oven) at 300°F. Cook for 45 minutes to 1 hour to allow cubes to tenderize and absorb flavors.

Remove foil, drain off excess liquid if desired, then toss the cubes with remaining sauce to glaze. Return to smoker/oven, uncovered, for another 30–45 minutes until edges caramelize and pieces develop a sticky, darkened crust. Stir once halfway through to baste and prevent burning.

When the burnt ends have a deep mahogany, slightly charred exterior and are tender inside, remove from heat. Let rest 5–10 minutes in the pan.

Serve warm as an appetizer or main: on its own, over white bread, with pickles/onions, or alongside coleslaw and potato salad. Spoon any remaining pan juices/sauce over the finished burnt ends.

Leftovers keep covered in the refrigerator up to 4 days and reheat gently in a 300°F oven or skillet with a splash of beef broth to keep moist.