Burnt Ends Recipe

Trim and dry

Trim excess hard fat from the brisket point, leaving about 1/4-inch of fat cap and all thin cap layers that protect the meat. Pat the meat dry with paper towels.

Apply rub

Combine kosher salt, black pepper, paprika, garlic powder and onion powder in a bowl. Evenly coat the entire surface of the brisket with the rub, pressing it in so it adheres. Let rest at room temperature 30–60 minutes or refrigerate uncovered up to overnight for better bark (bring to room temp before smoking).

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). Add wood of choice and stabilize temperature. Place a water pan in the smoker if available to help maintain moisture.

Smoke unwrapped

Place the brisket fat-side up (or fat-side down depending on heat source) on the smoker grate. Insert a probe thermometer into the thickest part of the point. Smoke until the internal temperature reaches 165°F (about 4–6 hours, depending on size and smoker), spritzing the brisket lightly with apple juice/cider every 45–60 minutes during the first 3–4 hours to maintain surface moisture.

Wrap

When the brisket hits about 155–165°F and bark has formed, tightly wrap the brisket in two layers of heavy-duty aluminum foil or butcher paper, adding 1 cup of beef/chicken stock into the packet to keep meat moist. Return to the smoker.

Cook to tenderness

Continue smoking the wrapped brisket until the internal temperature reaches 200–205°F and a probe slides in with very little resistance (this may take another 3–5 hours). Once target temperature and tenderness are reached, remove the wrapped brisket and let rest for 30–60 minutes.

Combine and reduce

While the meat rests, combine beef/chicken stock, brown sugar, honey, barbecue sauce, apple cider vinegar, Worcestershire sauce and chipotle or hot sauce (if using) in a small saucepan. Bring to a simmer over medium heat and reduce gently for 6–8 minutes until slightly thickened. Whisk in butter off the heat to create a glossy glaze. Taste and adjust seasoning.

Cube the point

Unwrap the rested brisket and separate the point from the flat if not already separated. Cut the point into roughly 1–1.5 inch cubes, keeping all bark pieces. Reserve any juices from the foil; skim fat and mix a few tablespoons into the glaze or sauce if desired.

Toss with glaze

Place the cubes in a shallow pan or foil pan. Toss the cubes with 1/2–3/4 cup of the finishing sauce until well coated. Add a small splash of the reserved juices or additional stock if the mixture looks dry. Use enough sauce to coat but not drown the meat—burnt ends are concentrated and sticky, not soupy.

Return to smoker

Set smoker to 275°F (135°C). Place the sauced cubes back on the smoker (in the pan or directly on the grate) and smoke for 45–90 minutes until exterior is dark, caramelized and edges are crisp, stirring and tossing every 20–30 minutes to promote even glaze development and prevent burning. If you prefer a sweeter crust, glaze once more in the last 15 minutes.

Finish and rest

Remove burnt ends from smoker when they are tacky, deeply browned and caramelized. Let rest 5–10 minutes. Spoon additional finishing sauce over the burnt ends just before serving, if desired.

Serve burnt ends hot as an appetizer or main, with extra barbecue sauce on the side, pickles, white bread or coleslaw as accompaniments.