Brisket Burnt Ends Recipe
Make Brisket Burnt Ends Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Main Ingredients
Glaze Ingredients
Method
Preparation
- 1
Trim the Brisket
Begin by trimming excess fat from the brisket point, leaving about 1/4 inch of fat on top for flavor.
- 2
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning all over the brisket, ensuring it is evenly coated.
Cooking
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Use your choice of wood chips for smoking, such as hickory or oak.
- 4
Smoke the Brisket
Place the seasoned brisket in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C).
- 5
Cube and Sauce the Brisket
Once the brisket is done, remove it from the smoker and let it rest for 30 minutes. Cut the brisket into 1-inch cubes.
- 6
Prepare the Glaze
In a bowl, mix together BBQ sauce, honey, and apple cider vinegar to create the glaze.
- 7
Coat the Burnt Ends
Toss the brisket cubes in the glaze until well coated.
- 8
Return to the Smoker
Place the glazed brisket cubes back in the smoker for an additional 1-2 hours, allowing the sauce to caramelize.