Brisket Burnt Ends

How to Make Brisket Burnt Ends

1. 1

   Step 1: Trim and apply rub

   Trim excess fat from the brisket point, leaving about a 1/8–1/4-inch fat cap for flavor. Mix kosher salt, coarse black pepper, garlic powder and dark brown sugar in a small bowl and evenly coat the meat; let rest while you preheat the smoker.

   For this step

   • 3 1/2 lbBeef brisket point (trimmed)
   • 2 tbspKosher salt
   • 1 tbspCoarse black pepper
   • 1 tbspGarlic powder
   • 2 tbspDark brown sugar
   
2. 2

   Step 2: Preheat smoker and begin smoking

   Preheat your smoker to a steady 225°F (107°C) using your preferred hardwood (oak, hickory, or post oak work well). Place the seasoned brisket point on the grate fat-side up and smoke unwrapped, spritzing lightly with apple juice every 45–60 minutes to maintain moisture and build a good bark.

   For this step

   • 1 cupApple juice (for spritzing)
3. 3

   Step 3: Smoke to doneness

   Continue smoking until the internal temperature reaches 195–203°F (90–95°C) and the point is tender when probed, about 3–4 hours for a 3–4 lb point (times vary). Once in range, remove the point from the smoker and let it rest 10–15 minutes to make cubing easier.
   
4. 4

   Step 4: Cube and sauce the burnt ends

   Cut the rested point into 1-inch cubes, removing any excessively large fat pieces. Toss the cubes in a foil pan with melted unsalted butter, Worcestershire sauce and your favorite BBQ sauce until well coated; for extra sweetness, sprinkle a touch more brown sugar if desired.

   For this step

   • 1/4 cupUnsalted butter
   • 2 tbspWorcestershire sauce
   • 1 cupYour favorite BBQ sauce
   
5. 5

   Step 5: Caramelize and finish on the smoker

   Return the foil pan of sauced cubes to the smoker at 225°F and cook uncovered for 60–120 minutes, stirring occasionally, until the sauce is thick, sticky and caramelized on the edges. Remove, let rest 5–10 minutes, then serve hot as a main or shared appetizer.
   

1. Trim excess fat from the brisket point, leaving about a 1/8–1/4-inch fat cap for flavor. Mix kosher salt, coarse black pepper, garlic powder and dark brown sugar in a small bowl and evenly coat the meat; let rest while you preheat the smoker.
2. Preheat your smoker to a steady 225°F (107°C) using your preferred hardwood (oak, hickory, or post oak work well). Place the seasoned brisket point on the grate fat-side up and smoke unwrapped, spritzing lightly with apple juice every 45–60 minutes to maintain moisture and build a good bark.
3. Continue smoking until the internal temperature reaches 195–203°F (90–95°C) and the point is tender when probed, about 3–4 hours for a 3–4 lb point (times vary). Once in range, remove the point from the smoker and let it rest 10–15 minutes to make cubing easier.
4. Cut the rested point into 1-inch cubes, removing any excessively large fat pieces. Toss the cubes in a foil pan with melted unsalted butter, Worcestershire sauce and your favorite BBQ sauce until well coated; for extra sweetness, sprinkle a touch more brown sugar if desired.
5. Return the foil pan of sauced cubes to the smoker at 225°F and cook uncovered for 60–120 minutes, stirring occasionally, until the sauce is thick, sticky and caramelized on the edges. Remove, let rest 5–10 minutes, then serve hot as a main or shared appetizer.