Jun 09 2026
Restaurants›Slap's BBQ›Burnt End Combo Recipe

Burnt End Combo Recipe

Inspired by Slap's BBQ
Time6h
Serves4

Burnt Ends PLUS 1 Choice of Sliced Brisket, Smoked Turkey, Beef Polish Sausage, Jalapeno Cheddar Sausage, Pulled Pork or Chicken Leg Quarter.

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Ingredients

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Burnt Ends

Choice of Meat

Method

Preparing the Burnt Ends

  1. 1

    Smoking the Brisket

    Preheat your smoker to 225°F (107°C). Trim the brisket of excess fat, leaving about 1/4-inch of fat on the meat. In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, and salt to create the dry rub.

  2. 2

    Applying the Rub

    Generously apply the dry rub all over the brisket, making sure to cover all sides. Let it rest at room temperature for about 30 minutes.

  3. 3

    Smoking Process

    Place the brisket in the smoker and smoke for about 6 hours or until the internal temperature reaches 190°F (88°C). Wrap the brisket in butcher paper and continue to smoke for another 2 hours.

  4. 4

    Cubing the Brisket

    Remove the brisket from the smoker and allow it to rest for 30 minutes. Cut the brisket into 1-inch cubes.

  5. 5

    Saucing the Burnt Ends

    In a bowl, toss the brisket cubes with BBQ sauce until fully coated. Place the cubes back in the smoker for an additional 1 hour, allowing them to caramelize.

Preparing the Choice of Meat

  1. 6

    Sliced Brisket

    If using sliced brisket, cook it in the smoker until the internal temperature reaches 190°F (88°C), then slice against the grain.

  2. 7

    Smoked Turkey

    For smoked turkey, brine the turkey overnight, then smoke at 225°F (107°C) until the internal temperature reaches 165°F (74°C).

  3. 8

    Beef Polish Sausage & Jalapeno Cheddar Sausage

    Cook the sausages in the smoker for about 1 hour or until they reach an internal temperature of 160°F (71°C).

  4. 9

    Pulled Pork

    For pulled pork, season with your favorite rub and smoke at 225°F (107°C) until the internal temperature reaches 195°F (90°C), then shred.

  5. 10

    Chicken Leg Quarter

    For chicken leg quarters, season with salt and pepper, and smoke at 225°F (107°C) until the internal temperature reaches 165°F (74°C).

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