Brisket Burnt Ends

If you love smoky, tender, and flavorful barbecue, making brisket burnt ends on a pellet smoker is a must-try. Brisket burnt ends are made from the point cut of the brisket, smoked to perfection, and coated in a rich BBQ sauce that enhances every bite. They are a favorite among barbecue enthusiasts and are perfect for family meals, tailgating, or special occasions. This recipe is simple, requires minimal ingredients, and can be made while your smoker is hot, making it convenient and rewarding.

Ingredients

• 3 pounds smoked brisket point
• ½ cup brown sugar
• 1 tablespoon chili powder
• ½ tablespoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ¼ teaspoon cayenne
• ¼ cup TSRI’s signature BBQ sauce, plus more for dipping

Instructions

• After smoking the brisket point, remove it from the smoker.
• Cut the brisket point into 1-inch cubes.
• Arrange the cubes in a single layer in an aluminum foil pan.
• In a small bowl, mix together brown sugar, chili powder, paprika, onion powder, garlic powder, cumin, and cayenne.
• Sprinkle the spice mixture evenly over the brisket cubes and toss to coat thoroughly.
• Pour ¼ cup of BBQ sauce over the meat and toss again to coat all pieces.
• Return the pan to the smoker, uncovered, at 225°F for about 1 hour.
• Stir halfway through the smoking time to ensure even cooking and caramelization.
• Remove from the smoker and serve immediately with additional BBQ sauce on the side.

Serving and Storage Tips

• Serve brisket burnt ends as a main dish with sides like coleslaw, baked beans, roasted vegetables, or cornbread.
• They make a delicious appetizer at parties or can be added to sandwiches for extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in the oven at 250°F or on the smoker to preserve tenderness and smoky flavor.
• For longer storage, freeze cooked burnt ends in a freezer-safe container for up to 3 months.

Variations

• Spicy Burnt Ends: Increase cayenne pepper or add hot sauce to the BBQ sauce for a spicy kick.
• Sweet and Smoky: Mix honey or molasses into the BBQ sauce for a sweeter finish.
• Different Wood Flavors: Try hickory, apple, or cherry wood chips in the smoker for unique smoke profiles.
• Mustard-Based BBQ: Use a mustard-based barbecue sauce instead of tomato-based for a tangy flavor.
• Oven Method: If you don’t have a smoker, bake the cubes at 250°F in the oven for 1–1.5 hours, uncovered, stirring halfway through.

FAQs

1. Can I use brisket flat instead of the point? – The flat works, but the point has more fat, making it juicier.
2. What temperature should the brisket reach before cutting for burnt ends? – Smoke until 195–205°F internal temperature.
3. Do I need to cover the pan while smoking? – No, leave uncovered to get a caramelized crust.
4. Which wood chips work best? – Hickory, oak, and applewood are ideal.
5. Can I prep the brisket cubes ahead of time? – Yes, cut and season a few hours before smoking.
6. How much BBQ sauce should I use? – Just enough to coat the cubes; serve extra on the side.
7. Can I make spicy burnt ends? – Yes, increase cayenne or add smoked paprika.
8. How do I know when burnt ends are done? – They should be tender with a caramelized exterior.
9. Can I freeze leftover burnt ends? – Yes, up to 3 months in a freezer-safe container.
10. Can I cook burnt ends in an oven instead of a smoker? – Yes, bake at 250°F uncovered for 1–1.5 hours.

This brisket burnt ends recipe is an easy way to elevate your barbecue game, delivering smoky, sweet, and tender bites that will impress anyone at your table.

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