Jul 14 2026
Restaurants›Smoak BBQ›Brisket Burnt Ends Recipe

Brisket Burnt Ends Recipe

Inspired by Smoak BBQ
Time5h
Serves6

Finished with Kansas City Sweet BBQ, served on a bed of coleslaw (GF)

Jump to Recipe

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.

Brisket

Kansas City Sweet BBQ Sauce

Coleslaw

Method

Preparing the Brisket

  1. 1

    Season the Brisket

    In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture all over the brisket point, ensuring an even coating. Let it sit at room temperature for about 30 minutes.

  2. 2

    Cook the Brisket

    Preheat your smoker or grill to 225°F (107°C). Place the seasoned brisket point in the smoker, fat side up. Smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C).

  3. 3

    Cube the Brisket

    Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes. Cube the brisket into bite-sized pieces.

Making the BBQ Sauce

  1. 4

    Combine Ingredients

    In a saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, honey, garlic powder, onion powder, smoked paprika, and black pepper. Stir well to combine.

  2. 5

    Simmer the Sauce

    Bring the sauce to a simmer and cook for about 10-15 minutes, stirring occasionally. The sauce should thicken slightly.

Finishing the Burnt Ends

  1. 6

    Mix Burnt Ends with Sauce

    Add the cubed brisket to the saucepan with the BBQ sauce. Stir well to coat all the pieces. Let them cook in the sauce for an additional 30 minutes over low heat.

Preparing the Coleslaw

  1. 7

    Make the Coleslaw Dressing

    In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

  2. 8

    Combine Coleslaw Ingredients

    Add the shredded cabbage and carrots to the dressing. Toss until everything is well coated.

Serving

  1. 9

    Plate the Dish

    On a serving plate, create a bed of coleslaw. Top with the burnt ends coated in BBQ sauce. Serve warm.

More from Smoak BBQ