Brisket Burnt Ends Recipe
Tender brisket pieces with a sweet glaze.
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Ingredients
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Meat
Dry Rub
Glaze
Method
Preparation
- 1
Trim the Brisket
Remove excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 2
Make the Dry Rub
In a bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined.
Cooking
- 3
Season the Brisket
Rub the dry rub mixture all over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and let it sit in the refrigerator for at least 1 hour, ideally overnight.
- 4
Preheat the Smoker
Preheat your smoker to a temperature of 225°F (107°C).
- 5
Smoke the Brisket
Place the brisket in the smoker, fat side up, and smoke for about 6 hours or until it reaches an internal temperature of 190°F (88°C).
- 6
Cut into Cubes
Once smoked, remove the brisket from the smoker and let it rest for 30 minutes. Cut the brisket into 1-inch cubes.
- 7
Prepare the Glaze
In a bowl, mix together barbecue sauce, honey, and apple cider vinegar until smooth.
- 8
Toss with Glaze
Place the brisket cubes in a large bowl, pour the glaze over them, and toss to coat evenly.
- 9
Return to Smoker
Place the glazed brisket cubes back in the smoker on a sheet of aluminum foil or a grill basket. Smoke for an additional 1 to 1.5 hours.
- 10
Serve
Remove the burnt ends from the smoker, let cool slightly, and serve warm.