Brisket Burnt Ends Recipe

If you’re on a quest for the smoky, caramelized nuggets of barbecue gold known as Brisket Burnt Ends, you’re in for a treat. With their barky crust, melt-in-your-mouth interior, and sticky, sweet-savory glaze, these iconic bites are the ultimate reward for any brisket lover. Let’s dive into how you can turn an ordinary packer brisket into a platter of legendary Brisket Burnt Ends right in your backyard!

Ingredients You’ll Need

While Brisket Burnt Ends may taste like pure barbecue magic, you’ll only need a handful of straightforward ingredients to create their legendary flavor and texture. Each is essential—don’t skimp!—as they work together to build delicious depth and that iconic bark.

• 1 Whole Packer Brisket (12-15 lbs): The foundation for burnt ends—be sure to get a brisket with a well-marbled point for ultimate tenderness and richness.
• 2.5 tbsp Kosher Salt: Draws out the meat’s natural flavor; its coarse texture is perfect for robust seasoning.
• 2.5 tbsp Black Pepper: Darkens and crisps the bark while adding a subtle heat.
• 2 tbsp Garlic Powder (optional): For a little extra savory depth that complements the beef beautifully.
• 1 cup Beef Tallow, warmed: Adds luscious moisture and helps set that signature brisket bark when wrapping and smoking.
• 1 cup Mesquite Peppercorn Lager Rub or Favorite BBQ Sauce: Whether you want classic sweet-and-smoky or something with an extra kick, this is your glaze star.
• 2.5 tbsp Brown Sugar: Caramelizes during the final cook, gifting your burnt ends with a sticky, shiny finish.
• 1.5 tbsp Favorite BBQ Seasoning: Backs up all the flavors, especially that signature barbecue vibe.
• 1.5 tbsp Hot Sauce: Offers just the right amount of zip to counter the richness—adjust to taste!

Variations

One of the best things about Brisket Burnt Ends? You can make them your own with just a few simple tweaks. Whether you want to spice things up or tailor them to special diets, this recipe is endlessly adaptable.

• Spicy Burnt Ends: Up the heat by adding chipotle powder or extra hot sauce for those who love a real kick.
• Maple-Glazed: Swap out some or all of the brown sugar for maple syrup for a sweet, smoky maple twist.
• Keto Friendly: Use a sugar-free barbecue sauce and skip the brown sugar to make irresistible low-carb burnt ends.
• Classic Kansas City: Use only the flat cut if you don’t have the whole brisket, and apply a sugary rub for a classic sweet bite.

How to Make Brisket Burnt Ends

Step 1: Trim and Season the Brisket

Start with your brisket cold for ease of trimming. With the fat cap side down, remove the silverskin and any bulky fat from the flat. Pay special attention to that thick fat seam where the flat and point meet—trimming it will help your burnt ends cook evenly. Square off the brisket and mark the point with a small cut, so you know how to slice against the grain later. Flip and carefully trim the fat cap until it’s about 1/4-inch thick—this ensures melt-in-your-mouth bites, not greasy ones! Season generously on all sides with kosher salt, black pepper, and optional garlic powder before letting it sit uncovered in the fridge overnight to dry brine.

Step 2: Smoke Low and Slow

Preheat your smoker to 250-265°F with a few chunks of post oak for that signature Texas flavor. Place the brisket directly on the grates, fat side up or down depending on your smoker setup—there’s no wrong answer! Smoke until you hit an internal temp of about 165-170°F at the thickest, fattiest part (usually 7-8 hours). This is where the magic begins: you’ll see a beautiful bark developing, and the brisket will start to render its fat perfectly.

Step 3: Wrap with Beef Tallow

It’s time to wrap! Lay out overlapping strips of butcher paper and drizzle over your warm beef tallow. Place the brisket toward one end, drizzle on more tallow, then tightly wrap using the butcher paper burrito-style. This keeps moisture locked in while infusing rich beefy flavor. Back onto the smoker it goes, seam-side down, continuing at 250-265°F until you reach an internal temp of 202-203°F (another 7-8 hours). Once done, let your brisket rest at room temp for at least two hours—trust me, the wait is worth it!

Step 4: Slice and Separate the Point

When your brisket has rested, use that corner cut as your guide and slice against the grain into pencil-width slices. About halfway through, you’ll transition from the lean flat to the fattier, richer brisket point. Stop slicing—this is prime Brisket Burnt Ends territory! Set aside the sliced flat for sandwiches or platters, and get ready for the glory of burnt ends.

Step 5: Cube and Sauce the Burnt Ends

Take your brisket point, rotate it 90 degrees (so you’re still cutting against the grain), and cube into hearty 2-inch chunks. Remove any excess fat pockets, then pile the cubes into a large foil pan. Drizzle the reserved brisket juices over the cubes if you have them, then top with BBQ seasoning, hot sauce, brown sugar, and a generous pour of your favorite BBQ sauce. Toss gently to coat each piece, then cover the pan with foil.

Step 6: Glaze and Finish on the Smoker

Return your foil pan to the smoker, uncovered, at 250°F. Let the Brisket Burnt Ends cook another 1-2 hours, stirring gently halfway through so the cubes get coated in all that wonderful glaze. About 10 minutes before they finish, remove the foil cover to allow the sauce to reduce and caramelize. The result: a pile of deeply glazed, sticky, and utterly irresistible burnt ends. Let them cool for about 10 minutes, then dig in!

How to Serve Brisket Burnt Ends

Garnishes

Bursting with bold flavor, Brisket Burnt Ends don’t need much—just a sprinkle of sliced scallions or fresh chopped parsley for color and a pop of freshness. For a classic touch, a handful of pickled red onions or diced pickles on the side looks gorgeous and brightens each bite.

Side Dishes

These beauties are absolutely epic with traditional BBQ sides: creamy coleslaw, smoky baked beans, buttery cornbread, or crispy potato salad. Toss a pickle spear or a tangy vinegar slaw on the plate and you’ll have instant backyard BBQ perfection!

Creative Ways to Present

For a unique twist, skewer a few burnt ends and serve as sticky bite-sized appetizers, or pile them high on toasted slider buns with a dab of sauce. Use buttery Texas toast as a bed for a “burnt end open-face sandwich,” or top loaded baked potatoes for the ultimate comfort bowl.

Make Ahead and Storage

Storing Leftovers

Have leftovers? (That’s rare, but it happens!) Store your Brisket Burnt Ends in an airtight container in the refrigerator for up to 4 days. Make sure you include a little extra sauce to keep them moist and succulent—nobody wants dry burnt ends!

Freezing

To freeze, let burnt ends cool completely, then wrap them tightly in foil or place in a freezer-safe bag with as much air removed as possible. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

To reheat, arrange burnt ends in a covered foil pan with a splash of extra barbecue sauce or brisket juices, then warm in a 300°F oven for 15-20 minutes. For extra caramelization, uncover for the last few minutes or pop under the broiler (just keep a close eye—they caramelize quickly!).

FAQs

Final Thoughts

If you’re ready to experience the irresistible flavor and texture of true Brisket Burnt Ends, this recipe is your ticket. Don’t be intimidated—it’s all about patience, a little smoke, and a lot of love. Gather your crew, fire up the smoker, and make a batch everyone will remember!

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