Caramelized Burnt Ends Recipe
Tender, bite-sized pieces of hickory-smoked Texas brisket ends grilled to perfection with our RHB Rub, then caramelized with Bourbon Molasses sauce.
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Ingredients
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Brisket & Rub
Smoking & Grilling
Bourbon Molasses Caramelizing Sauce
Finishing & Serving
Method
Brisket & Rub
- 1
Trim, cube, bind and season
Trim excess hard fat from the brisket point, leaving a thin protective fat cap. Cut the point into 1–1.5 inch bite-sized cubes. Toss the cubes with the yellow mustard just enough to coat lightly (this acts as a binder). Sprinkle the RHB rub evenly over all sides, massaging to coat thoroughly. Let rest refrigerated for 30 minutes to 2 hours to allow the rub to adhere.
Smoking & Grilling
- 2
Prepare smoker or grill
Set up your smoker or reverse-sear/grill for indirect cooking at a steady 225°F (107°C) using charcoal or hardwood. Add hickory wood chunks to the fire for smoke flavor. If using a gas grill, use a smoker box with hickory chips.
- 3
Smoke the cubes
Arrange the seasoned brisket cubes on a rack or foil tray with space between pieces for smoke circulation. Smoke at 225°F (107°C) until the cubes register 195–203°F (90–95°C) internally and have a deep mahogany bark — roughly 2.5 to 3.5 hours depending on size. Rotate tray midway for even smoke exposure.
- 4
Bourbon Molasses Caramelizing Sauce
- 5
Make sauce
In a small saucepan over medium heat, combine bourbon, molasses, dark brown sugar, apple cider vinegar, Worcestershire sauce, mustard, black pepper, and kosher salt. Bring to a simmer, stirring until sugar dissolves. Reduce heat to low and whisk in butter until glossy. Simmer gently 3–5 minutes until slightly thickened to a syrupy consistency. If sauce becomes too thick, stir in up to 1/4 cup beef broth to reach a brushable glaze consistency. Remove from heat and allow to cool slightly (sauce will thicken more as it cools).
Caramelizing & Finishing
- 6
Glaze and caramelize
Preheat a grill set for direct medium-high heat (or use a hot cast-iron skillet). Lightly oil the grate or skillet with canola oil. Place smoked brisket cubes in a single layer. Brush each piece generously with the Bourbon Molasses sauce. Grill or sear, turning and brushing every 30–60 seconds, until the sauce sets and becomes sticky and caramelized with some dark edges — about 3–6 minutes total. Watch closely to avoid burning; reduce heat if sauce chars too quickly.
- 7
- 8
Adjust seasoning and sauce
Taste one piece; season with a pinch more kosher salt or black pepper if desired. If the glaze is too intense, stir in up to 2 tablespoons beef broth to mellow and toss brisket cubes once more.
- 9
Garnish and serve
Transfer finished burnt ends to a serving platter. Sprinkle with chopped fresh parsley if using. Serve hot with extra Bourbon Molasses sauce on the side for dipping.