Burnt Ends Recipe

Time8h

Serves6

Deliciously caramelized ends of smoked brisket, served with sauce.

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.

1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. Rub the entire surface of the brisket with salt, black pepper, garlic powder, onion powder, and brown sugar. Let it sit at room temperature for about 30 minutes.
2
Smoke the Brisket
Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and cook for approximately 6-8 hours, or until it reaches an internal temperature of 190-205°F (88-96°C).
3
Rest the Brisket
Remove the brisket from the smoker and let it rest for at least 1 hour, wrapped in foil to retain heat.
4
Cut the Burnt Ends
Once rested, cut the brisket into cubes, focusing on the point end for the best burnt ends.
5
Caramelize the Burnt Ends
Toss the brisket cubes in BBQ sauce and place them back on the smoker or grill for an additional 1-2 hours, allowing them to caramelize and develop a crispy exterior.
6
Serve
Remove the burnt ends from the smoker, let them cool slightly, and serve with additional BBQ sauce on the side.