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!
Following this guide on smoking these burnt ends will get that meat candy in your mouth leave you happy and satisfied!
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How To Smoke BBQ Brisket Burnt Ends
- Prepare the smoker
- Prepare the brisket
- Smoke the brisket
- Finish off the burnt ends
- 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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What Are 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!
Related >> Tri-Tip vs Brisket: Which is Better for Your Next BBQ?
How to Select a Brisket for Burnt Ends
When you are making burnt ends, you want to purchase the best cut of meat available. Start by looking for a brisket with the most marbling, and then choosing one that is prime grade if available. While prime options aren’t always more marbled, they do tend to be of a higher quality than other brisket options.
If brisket is too pricey for your budget, grab a chuck roast and make poor man’s burnt ends.
Related >> Chopped or Sliced Brisket: Which is Best for Your BBQ?
What Part of the Brisket is Used for Burnt Ends?
Burnt ends are made only from the point portion of the brisket. The point is noticeably fattier than the flat which also makes it more tender. If you can’t buy just the point, you can purchase a whole brisket and follow the directions below to trim your brisket.
How to Trim Brisket for Burn Ends
If you are able to purchase a brisket point by itself, then no need to trim and skip to the next step. If you bought a full brisket however, you’ll need to trim it before you cook it.
The best way to trim brisket is by putting it on a cutting board with the fat cap down. Then, trim the excess fat from each side of the brisket. Don’t cut it all, but cut off the excess that won’t benefit thetaste of the brisket.
The best way to cut fat is by lifting it away from the meat and using a sharp knife to slice through the center. Next, separate the flat from the point and cut away any excess fat from top and bottom the point using the same cutting method.
The Best 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 Brisket 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
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.
While using a smoker is recommended and gives the best results, you can also make burnt ends without a smoker if you’re in a pinch.
Step 2: Trim 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.
Related >> Best BBQ Rubs to Elevate Your Grilling Game
Step 3: Smoke 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 210°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: Finishing Up
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.
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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: Dig 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!
How Long to Smoke Burnt Ends
Smoking burnt ends to perfection takes a long time and you should expect to spend at least 10 hours smoking your burnt ends. The exact time yours will take will vary depending on the size of your point, but you will want to smoke it until it reaches an internal temperature of 210°F.
More Brisket Resouces:
- How Long to Smoke Brisket at 250 Degrees
- How Long to Smoke Brisket per Pound
- BBQ Brisket Burnt Ends Recipe
- Brisket Tacos Recipe
- How to Reheat Brisket Properly
- How to Slice Brisket
- Hot and Fast Brisket Recipe
- Texas Style Smoked Brisket
BBQ Brisket Burnt Ends
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!
