Bbq Brisket Burnt Ends Recipe

Trim and Bind

Trim excess hard fat from the brisket point leaving about 1/4 inch of fat for moisture. Pat brisket dry with paper towels. Lightly coat the meat with yellow mustard as a binder to help the rub adhere.

Apply Rub

Combine kosher salt, coarse black pepper, granulated garlic, paprika, and brown sugar in a bowl. Evenly apply the rub all over the brisket, pressing to adhere. Let sit at room temperature while you prepare the smoker (20–30 minutes) or refrigerate overnight for deeper flavor.

Preheat Smoker

Preheat smoker to 225°F (107°C) using hardwood (oak or hickory recommended). Stabilize temperature before placing meat on the grate.

Low and Slow Smoke

Place the brisket point fat-side up on the smoker. Insert a probe thermometer into the thickest portion. Smoke at 225°F until internal temperature reaches about 190°F–195°F and a nice dark bark forms (this can take 6–8 hours depending on size). Every 60–90 minutes, spritz the brisket lightly with apple juice to maintain moisture and help bark formation.

Cube the Brisket

When the brisket point reaches 190°F–195°F and is tender, remove it from the smoker and transfer to a cutting board. Let cool 10 minutes until manageable. Using a sharp knife, trim excess fat and cut the point into 1 to 1 1/2-inch cubes (reserve any rendered juice).

Prepare Sauce

In a saucepan or mixing bowl, combine beef broth or reserved brisket juice, apple cider vinegar, bbq sauce, brown sugar, Worcestershire sauce, and black pepper. Warm gently if mixing in a saucepan to dissolve sugar and marry flavors (2–3 minutes). Taste and adjust sweetness or acidity as desired.

Toss and Foil

Place the brisket cubes in a disposable foil pan or an aluminum tray. Pour the sauce over the cubes, toss gently to coat every piece, then cover tightly with aluminum foil.

Return to Smoker

Return the foil pan to the smoker set at 275°F (135°C). Cook for 60–90 minutes until sauce is thick and sticky and the cubes are tender throughout. For extra caramelization, uncover the pan for the last 10–15 minutes to let edges crisp.

Prepare Toast

Preheat a flattop, skillet, or oven broiler. Spread softened butter on one side of each slice of Texas toast. Toast buttered side down on a hot skillet or under the broiler until golden brown and crisp, about 2–3 minutes per side on a skillet or 1–2 minutes per side under broiler (watch closely). Keep warm.

Shred Pickles

Thinly slice or shred dill pickles. If using whole, pat dry to avoid excess moisture.

Mix Sauce

In a bowl, whisk together buttermilk, mayonnaise, finely chopped fresh dill, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth. Adjust thickness: for a thinner drizzle, add up to 2 tablespoons more buttermilk. Chill until ready to serve.

Spoon a portion of hot burnt ends (about 3–4 ounces) onto each slice of warm Texas toast. Top the burnt ends with shredded dill pickles (about 2 tablespoons). Drizzle buttermilk dill sauce over the top (about 1–2 tablespoons). Optionally sprinkle a pinch of fresh chopped dill. Serve immediately while brisket is hot and sauce is cold for contrast.

Leftover storage: cool burnt ends, refrigerate in an airtight container with sauce for up to 4 days. Reheat gently in foil in a 300°F oven until warmed, adding a splash of beef broth if needed to keep moist.