Brisket Burnt Ends recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›The Curb Bar and Grill›Brisket Burnt Ends Recipe

Brisket Burnt Ends Recipe

Inspired by The Curb Bar and Grill
Time7h 30m
Serves8

Hardwood smoked brisket, house-made curtido, chipotle aioli, BBQ sauce, cotija, fresh radish and cilantro on a corn tortilla.

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Ingredients

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Brisket Burnt Ends

Method

Cooking Instructions

1

Prepare the Brisket

Preheat your smoker to 225°F (107°C). Trim excess fat from the brisket, then rub it with salt, black pepper, garlic powder, onion powder, and chipotle powder. Make sure to coat it evenly.

2

Smoke the Brisket

Place the brisket in the smoker. Smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C). This slow cooking allows the fat to render, making the brisket tender.

3

Cube and Season

Once the brisket is done, remove it from the smoker and let it rest for 30 minutes. Cut the brisket into 1-inch cubes and toss with BBQ sauce.

4

Caramelize the Burnt Ends

Return the cubed brisket coated in BBQ sauce to the smoker for an additional 1-2 hours, allowing the sauce to caramelize.

5

Prepare the Tortillas

Warm the corn tortillas on a skillet until pliable.

6

Assemble the Tacos

Place a generous portion of the burnt ends on each tortilla. Top with curtido, chipotle aioli, cotija cheese, fresh radish slices, and cilantro.