Description
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.
Notes
- 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.