Burnt Ends Recipe
Make Burnt Ends Recipe in just 8h . 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.
Meat
Dry Rub
Sauce
Method
Preparation
- 1
Prepare the Brisket
Trim any excess fat from the brisket to about 1/4 inch thickness. This will help render the fat while cooking.
- 2
Make the Dry Rub
In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix well.
- 3
Apply the Dry Rub
Generously coat the brisket with the dry rub, pressing it into the meat. Wrap the brisket in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Cooking
- 4
Preheat the Smoker
Prepare your smoker to a temperature of 225°F (107°C) using a wood of your choice for smoking, such as hickory or oak.
- 5
Smoke the Brisket
Place the brisket in the smoker and smoke for about 6-8 hours until it reaches an internal temperature of 195°F (90°C).
- 6
Rest the Brisket
Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes.
- 7
Cube the Brisket
After resting, cut the brisket into 1-inch cubes.
Finishing Touches
- 8
- 9
Glaze the Cubes
Toss the brisket cubes in the sauce mixture until evenly coated.
- 10
Final Cook
Return the sauced brisket cubes to the smoker for an additional 1 hour to caramelize the sauce.
