Burnet Ends Brisket Skewers Recipe

Trim and cube

Trim any excessive hard fat from the brisket, leaving some marbling. Cut the brisket into roughly 1 to 1 1/4-inch cubes. Aim for consistent pieces so they cook evenly. You should get about 48–64 cubes from 2 lbs depending on trimming.

Bind and season

Place the cubes in a large bowl. Add the yellow mustard and toss until all pieces are lightly coated (this helps rub adhesion and flavor). In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika. Sprinkle the rub over the cubes and toss thoroughly to coat each piece evenly.

Rest

Let the seasoned brisket rest at room temperature for 20–30 minutes to let the binder set and flavors penetrate. If not cooking immediately, cover and refrigerate for up to 4 hours.

Preheat your grill or smoker: For a smoker, bring to 225–250°F (107–121°C) with a mild wood like oak or hickory. For a grill, set up for indirect heat and aim for 300–350°F (149–177°C). If you prefer a faster cook, you can sear and then finish indirectly.

Cook brisket cubes

Place the brisket cubes on the smoker/grill over indirect heat (or on a perforated tray) spaced slightly apart. Cook until the internal temperature of the cubes reaches 190–200°F (88–93°C) and they become tender and developing a dark crust, about 2–3 hours depending on heat and cube size. If using a higher-temperature grill method, sear each side quickly (1–2 minutes per side) over direct heat, then move to indirect and continue until tender.

Optional bark development: During the last 30–45 minutes, spritz the cubes lightly with water or apple juice every 10–15 minutes to encourage bark formation. If you have a probe thermometer, monitor tenderness rather than time.

Prepare glaze

While the brisket finishes, combine pan drippings, barbecue sauce, brown sugar, apple cider vinegar, and hot sauce (if using) in a small saucepan over low heat. Warm gently and whisk until sugar dissolves and glaze is glossy, about 3–5 minutes. Do not boil hard; just reduce slightly to thicken. Taste and adjust seasoning.

Toss and caramelize

When the brisket cubes are tender, transfer them to a large bowl. Pour 2/3 of the warm glaze over the cubes and gently toss to coat. Return the glazed cubes to the grill set over direct medium heat or to a hot pan and cook for 1–3 minutes, turning as needed, until glaze becomes tacky and slightly caramelized—this creates the classic burn-end exterior. Remove promptly to avoid burning.

Assemble skewers

Thread 6–8 glazed burnet-end cubes onto each skewer, leaving a little space on the ends to handle. Lightly brush the skewers with the neutral oil to add shine and prevent sticking if using a grill for a quick final char.

Final char (optional)

If you want a bit more char, place skewers over direct medium-high heat for 30–60 seconds per side until small char marks appear. Watch carefully to avoid burning the glaze.

Garnish and serve

Arrange skewers on a platter, brush with remaining glaze, sprinkle with chopped parsley and a pinch of coarse finishing salt if desired. Serve hot as an appetizer or main with extra barbecue sauce on the side.