Burnt Ends Recipe

Trim and Bind

Trim excess hard fat and silver skin from the brisket point, leaving a thin fat cap (about 3–5 mm). Pat the meat dry with paper towels. Evenly coat the entire brisket with the yellow mustard—this acts as a binder for the rub.

Season

In a small bowl combine kosher salt, coarse black pepper, garlic powder and onion powder. Sprinkle the rub liberally and evenly over all sides of the mustard-coated brisket, pressing gently so it adheres. Let the seasoned brisket sit at room temperature for 30–45 minutes or refrigerate for up to 4 hours for deeper flavor. Remove from fridge 1 hour before smoking if chilled.

Prepare smoker or grill for indirect cooking and stabilize temperature at 110–120°C (225–250°F). Add hickory or oak wood chunks once smoker is at temperature to produce steady smoke.

Place the brisket fat-side up on the smoker grate away from direct heat. Insert a probe thermometer into the thickest part of the point. Smoke undisturbed until the internal temperature reaches about 70–75°C (160–170°F). This typically takes 4–6 hours depending on size and smoker.

Every 60–90 minutes, spritz the brisket lightly with beef or chicken stock to maintain moisture and help bark formation. Reserve remaining stock for later.

When the brisket hits the stall around 70–75°C and has a deep mahogany bark, wrap it tightly in heavy-duty foil or butcher paper with 60–80 ml of the reserved stock added inside to create steam. Return to smoker and continue cooking until the internal temperature reaches 95–98°C (203–208°F) and the meat is probe-tender (probe meets little resistance). This can take an additional 2–4 hours.

Carefully unwrap the rested brisket and transfer to a cutting board. Let rest 20–30 minutes, then trim away any large fat seams. Cut the point into roughly 1–1.5 inch (2.5–4 cm) cubes, reserving them in a tray. Keep the bark pieces—these contribute to the burnt end texture.

Prepare Caramel Glaze

In a medium saucepan over medium heat combine 1 cup brown sugar, 1 cup ketchup, 3 tbs apple cider vinegar, 2 tbs Worcestershire sauce, 2 tbs corn syrup (or honey), 2 tsp smoked paprika, 1 tsp chili powder and 1 tsp hot sauce (optional). Stir to combine and bring to a gentle simmer. Add butter and stir until melted and glossy. Simmer 3–5 minutes until slightly thickened, then taste and adjust seasoning with salt if needed. Remove from heat.

Toss the brisket cubes in the glaze until well coated. Transfer coated cubes into foil pans or ovenproof trays in a single layer, preserving some sticky glaze in the pan.

Place pans back in the smoker (or in a 150°C / 300°F oven) and cook for 45–60 minutes, stirring and basting every 15 minutes so the glaze reduces and becomes sticky, creating caramelised, glossy burnt ends. For extra bark, finish with 5–10 minutes of direct heat or a quick blast at 200–225°C (400–425°F) in the oven—watch closely to avoid burning.

When the glaze is sticky and the cubes have a good exterior char, remove from heat. Taste and finish with an additional light sprinkle of coarse black pepper and a small pinch of kosher salt if needed.

Serve immediately while hot as an appetizer or main. Burnt ends are excellent with pickles, white bread or over mashed potatoes. Leftovers can be refrigerated in an airtight container for up to 4 days.