Best BBQ Brisket Burnt Ends Recipe (5 Easy Steps)

If you’re thinking about smoking up some BBQ brisket burnt ends…let’s do it!

In this guide, you’ll learn: 

  • How To Smoke Burnt Ends
  • A Little History About Them
  • An Easy To Follow Recipe For BBQ Brisket Burnt Ends
  • And Much More!
bbq brisket burnt ends recipe

Following this guide on smoking these burnt ends will get that meat candy in your mouth leave you happy and satisfied!

How To Smoke BBQ Brisket Burnt Ends?

  1. Prepare the smoker
  2. Prepare the brisket
  3. Smoke the brisket
  4. Finish off the burnt ends
  5. Dig in

Keep reading for more details and a step by step guide to smoking the best burnt ends you’ll ever have!

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BBQ Brisket Burnt Ends History?

A man was slicing meat for sliced brisket sandwiches in Kansas City in 1970.

These sandwiches were popular back then and many barbecue restaurants had them on their menu.

While he was preparing to slice the brisket, he noticed that the brisket would not fit the sandwiches properly due to its shape.

So he cut off these crispy, fatty, and charred ends to make the brisket’s shape more suitable for a sandwich.

There! He had the perfect slices for the brisket sandwich — but what about the pieces he cut off earlier?

Those small, heavily smoked, and flavored morsels?

Surely he could not let it go to waste! They decided to just give them away as appetizers to the customers waiting in line.

The next thing they knew, customers were asking for it, and voila! BBQ Brisket Burnt Ends were born!

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BBQ Brisket Burnt Ends Facts

What Are Brisket Burnt Ends?

BBQ Brisket Burnt Ends are a delicacy that originated in Kansas City.

To explain it briefly, burnt ends are made from a barbecued brisket point cut into cubes, reseasoned, then put back in the smoker to finish cooking. And wow!

However, perfecting burnt ends isn’t as simple as it sounds because making them requires a LOT of time and patience! But you’ve got us to help.

Smoking brisket is a long process, taking at least 8-12 hours (the temptation to eat the brisket at this point is already too strong, but let’s try to wait for a little more!).

Then we have to smoke the meat for another one to two hours to create delicious burnt ends.

Here is what you have to look forward to:

  • Tender to the touch
  • Charred to perfection
  • Oozing with juiciness

It may be a very long wait, but believe me when I say that these are definitely worth it!

Read More: Texas Style Smoked Beef Brisket

BBQ Brisket Burnt Ends Recipe?

Follow this recipe to make brisket burnt ends. Now we don’t have to go all the way to Kansas City just to get a taste of this delicious treat!

Ingredients for Burnt Ends:

  • 8-10 Pound Brisket Point
  • 1/4  cup BBQ Dry Rub
  • 1/2 cup BBQ Sauce
  • 4 tablespoon butter
  • 1 tsp Worcestershire sauce
  • 3 ounces of Dr. Pepper
  • 1/4 cup Brown Sugar
  • 1 tbsp Salt
  • 1 tbsp Pepper

Read More >> Hot and Fast Brisket (8 Quick Steps)

How To Make Burnt Ends? A Step by Step Guide

In these step-by-step instructions, we will show the right way to cook these finger-lickin’ bbq burnt ends!

Step 1: Prepare the smoker.

The preheated temperature of the smoker should be 225°F.

We recommend using oak, but we’ve got a whole guide on flavor profiles. 

Read More: 5 Best Woods for Smoking Brisket (2021 Review)

Step 2: Prepare the brisket.

On a wood chopping board, make sure that the brisket is firmly flat.

Trim the excess fat and those hard, white fats that will not soften up in the cooking process.

By removing some of the thick fat, it will help the brisket cook more evenly.

The brisket has two muscles — the flat and the point. For burnt ends, make sure you’re using the point. 

Combine salt, pepper, and garlic powder. Or we can also use any BBQ rub.

Apply the rub generously to all sides of the brisket, including the between parts of the flat and the point.

Step 3: Smoke the brisket.

Now, gently place the brisket in the preheated smoker. When its internal temperature reaches the stall (around 160°F), wrap it in butcher paper or double wrap the brisket in aluminum foil.

This process is for crutching the brisket, or creating the “bark.”

When the internal temperature of the brisket reaches 195°F, remove it from the smoker.

If you are smoking a full-packer brisket, we should be able to separate the flat from the point by now. The brisket point is the only part we will need for the burnt ends.

Step 4: Finish cooking the burnt ends.

Cut the brisket point into 1-inch cubes.

Place it into an aluminum pan, season it with a good rub, and then toss them in a light coating of sauce.

We recommend combining it with a sauce mixture consisting of BBQ sauce, some Worcestershire sauce, butter, brown sugar, and the secret ingredient — Dr. Pepper.

That’s right! The soda will help tenderize the brisket and gives it a sweet aftertaste.

Return the pan to the smoker and cook the cubes at 225°F for another hour or two until the sauce has thickened.

The sauce should be sticky to the touch by the end.

Step 5: Digging in.

After more than an hour, it’s now ready!

Remove the pan from the smoker and allow it to cool down for a bit, around 10-15 minutes to let the meat absorb the excess sauce.

After that, we can finally dig in!

There’s nothing better than good brisket burnt ends, shared with the family on the weekend! Now, that’s life!

Final Thoughts on BBQ Brisket Burnt Ends

We have tried many recipes, but this one sure is our favorite.

It’s doubtful you’ll have leftovers, but if you do, we can help with that too!

Read More >> How To Reheat Brisket Without Drying It Out

Comment down below smoking tips that we might’ve missed!

bbq brisket burnt ends recipe

BBQ Brisket Burnt Ends

Following this guide on smoking these burnt ends will get that meat candy in your mouth leave you happy and satisfied!
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: bbq, beef, brisket
Prep Time: 45 minutes
Cook Time: 9 hours 30 minutes
Resting Time: 15 minutes
Total Time: 10 hours 30 minutes
Servings: 6 people
Calories: 622kcal

Ingredients

  • 1 whole Brisket Point 8-10 pounds
  • 1/4 cup BBQ Dry Rub
  • 1/2 cup BBQ Sauce
  • 4 tbsp Butter
  • 1 tsp Worcestershire Sauce
  • 3 oz Dr Pepper
  • 1/4 cup Brown Sugar dark
  • 1 tbsp Salt
  • 1 tbsp Pepper

Instructions

  • The preheated temperature of the smoker should be 225°F.
    We recommend using oak, but we've got a whole guide on flavor profiles. 
  • On a wood chopping board, make sure that the brisket is firmly flat.
    Trim the excess fat and those hard, white fats that will not soften up in the cooking process.
    By removing some of the thick fat, it will help the brisket cook more evenly.
    The brisket has two muscles — the flat and the point. For burnt ends, make sure you're using the point. 
    Combine salt, pepper, and garlic powder. Or we can also use any BBQ rub.
    Apply the rub generously to all sides of the brisket, including the between parts of the flat and the point.
  • Now, gently place the brisket in the preheated smoker. When its internal temperature reaches the stall (around 160°F), wrap it in butcher paper or double wrap the brisket in aluminum foil.
    This process is for crutching the brisket, or creating the “bark.”
    When the internal temperature of the brisket reaches 195°F, remove it from the smoker.
    If you are smoking a full-packer brisket, we should be able to separate the flat from the point by now. The brisket point is the only part we will need for the burnt ends.
  • Cut the brisket point into 1-inch cubes.
    Place it into an aluminum pan, season it with a good rub, and then toss them in a light coating of sauce.
    We recommend combining it with a sauce mixture consisting of BBQ sauce, some Worcestershire sauce, butter, brown sugar, and the secret ingredient — Dr. Pepper.
    That’s right! The soda will help tenderize the brisket and gives it a sweet aftertaste.
    Return the pan to the smoker and cook the cubes at 225°F for another hour or two until the sauce has thickened.
    The sauce should be sticky to the touch by the end.
  • After more than an hour, it’s now ready!
    Remove the pan from the smoker and allow it to cool down for a bit, around 10-15 minutes to let the meat absorb the excess sauce.
    After that, we can finally dig in!
    There’s nothing better than good brisket burnt ends, shared with the family on the weekend! Now, that’s life!

Nutrition

Calories: 622kcal | Carbohydrates: 20g | Protein: 64g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1857mg | Potassium: 1065mg | Fiber: 1g | Sugar: 16g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 7mg

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Shawn Hill

Shawn Hill

Hey, I’m Shawn and I run this site. With a wife and 7 kids, I get most of my grilling practice from feeding my own family.

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I’ve tried just about every type of grill, accessory, and gadget you can imagine. Because of that, I am here to help guide you to the best of the best and help you save time and money by avoiding the junk.

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