Brisket Burnt Ends Recipe
lovely and moist, but they missed a lot of the smoke flavor and bark I expected.
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.
Brisket Preparation
Sauce Ingredients
Method
Brisket Preparation
- 1
Season the Brisket
Rub the brisket point with kosher salt, black pepper, garlic powder, and onion powder. Ensure that it is evenly coated on all sides.
- 2
Wrap and Refrigerate
Wrap the seasoned brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight to allow the flavors to penetrate the meat.
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using a mix of hardwoods, such as oak or hickory, for a rich smoke flavor.
- 4
Smoke the Brisket
Place the brisket on the smoker and cook for 5-6 hours, or until the internal temperature reaches 195°F (90°C).
Creating Burnt Ends
- 5
Cube the Brisket
Once the brisket is cooked, remove it from the smoker and let it rest for 30 minutes. Cut the brisket into 1-inch cubes.
- 6
Prepare the Sauce
In a bowl, mix together the barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce until well combined.
- 7
Coat the Cubes
Place the brisket cubes in a large bowl and pour the sauce over them. Toss the cubes to ensure they are well coated.
- 8
Return to the Smoker
Return the coated brisket cubes to the smoker and cook for an additional 1-2 hours at 250°F (121°C) until they are tender and caramelized.
- 9
Serve
Remove the burnt ends from the smoker and let them rest for a few minutes before serving. Enjoy your smoky, flavorful brisket burnt ends!