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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!
Prep Time 45 mins
Cook Time 9 hrs 30 mins
Resting Time 15 mins
Total Time 10 hrs 30 mins
Course Appetizer
Cuisine American
Servings 6 people
Calories 622 kcal


  • 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


  • 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!
Keyword bbq, beef, brisket