Prime Brisket Burnt Ends Recipe
Make Prime Brisket Burnt Ends Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket and Rub
Mopping Sauce / Glaze
Finishing
Method
Brisket and Rub
- 1
Trim and prepare
Trim excess fat from the brisket, leaving a thin 1/8–1/4" fat cap on the top for moisture. If using whole brisket, square the edges and remove any hard pockets of fat; keep point for burnt ends if you want more cubes later.
- 2
Make rub
In a bowl, combine kosher salt, coarse black pepper, brown sugar, paprika, garlic powder, onion powder, and ground mustard. Mix thoroughly to an even blend.
- 3
Apply rub
Pat the brisket dry with paper towels. Evenly coat the entire brisket with the rub, pressing it so it adheres. Let rest at room temperature for 30–45 minutes or refrigerate up to overnight (bring to room temperature before smoking).
Smoking and Mopping
- 4
- 5
Smoke brisket
Place the rubbed brisket fat-side up on the smoker grate. Insert a probe thermometer in the thickest part. Smoke undisturbed until the internal temperature reaches about 165°F (74°C); this typically takes 4–6 hours depending on size and smoker.
- 6
Mop occasionally
While smoking, prepare the mopping sauce by whisking together beef stock, apple cider vinegar, Worcestershire, and melted butter. Starting after the first 2 hours, lightly mop or spritz the brisket every 45–60 minutes to maintain moisture and add flavor. Do not over-saturate; a light coating is sufficient.
Texas Crutch and Rest
- 7
Wrap (crutch)
When the brisket hits about 165°F and has developed a dark bark, remove it from the smoker and tightly wrap in butcher paper (preferred) or heavy-duty aluminum foil. Add a few tablespoons of the mopping sauce or a little beef stock inside the wrap to keep it moist. Return to the smoker.
- 8
Continue to cook
Cook wrapped brisket until internal temperature reaches 200–203°F (93–95°C) and probe tender (probe should slide in with minimal resistance). This can take an additional 3–6 hours depending on size.
- 9
Rest
Remove the wrapped brisket and let it rest in a cooler or warm oven for at least 1 hour (up to 2 hours). Resting lets juices redistribute and makes slicing and cubing easier.
Burnt Ends Preparation
- 10
Cube the point
If you smoked a whole brisket, separate the point from the flat. Reserve slices from the flat for serving. Cut the point (or very end of the brisket) into 1–1.5" cubes. Remove any large chunks of hard fat; small marbled fat is fine.
- 11
Toss with glaze
In a large bowl, combine the reserved glaze ingredients: brown sugar (glaze), honey, Worcestershire (if any left), melted butter, yellow mustard, hot sauce (optional), black pepper, and 1/2 cup of the previously made mopping sauce or stock. Stir until it forms a sticky glaze. Toss the brisket cubes until well-coated.
- 12
Caramelize
Return the glazed cubes to the smoker (or a 350°F oven) in a shallow, foil-lined pan. Cook at 300–325°F if using a smoker/grill with higher heat, or bake at 350°F, until the glaze is caramelized and edges are deeply browned and slightly sticky, about 45–60 minutes. Stir or toss every 15 minutes so they caramelize evenly and do not burn.
- 13
Add barbecue sauce
During the last 10–15 minutes, mix in barbecue sauce and a tablespoon of butter to coat and create a glossy finish. Return to heat to set the sauce.
Finishing and Serving
- 14
Rest briefly
Let the burnt ends rest 5 minutes after removing from heat so glaze sets slightly.
- 15
Garnish and serve
Transfer burnt ends to a serving dish, sprinkle with chopped parsley if desired, and serve hot alongside sliced brisket, pickles, white bread, or coleslaw. Yield: about 4–6 generous servings.