# South Chicago Packing 100% Pure Smoked Brisket Burnt Ends with Tallow Glaze > Pitmaster-style burnt ends made from the brisket point, double-smoked until deeply caramelized and finished with a glossy tallow glaze. Using South Chicago Packing 100% Pure tallow brightens beefy flavor and adds luxurious juiciness to every bite. Canonical URL: https://www.topshelf.recipes/recipes/south-chicago-packing-smoked-brisket-burnt-ends-tallow-glaze ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe Burnt ends are the show-stoppers of a brisket—chunks of intensely seasoned, bark-crusted point rendered down until their edges caramelize and the interior stays velvety. This version leans into old-school Chicago beef depth by finishing the cubes with South Chicago Packing 100% Pure tallow: melted and whisked with barbecue sauce the tallow builds a glossy, beef-forward coat that amplifies juiciness and deepens the smoke-bark contrast. Hickory smoke and a brown-sugar-forward rub create that bitter-sweet exterior while the low-and-slow cook and a splash of beef broth protect the interior from drying; the result is a mix of crisp, crackly bark, soft collagen-rich centers, and a clean, beefy sheen. This recipe is for home cooks who want a true pitmaster finish without an overly complicated workflow—trim well, watch temps, and finish with a short caramelizing pass. It shines as a cocktail-hour treat, piled on toasted buns, or family-style beside bright pickles and a vinegar slaw to cut the richness. Expect some hands-on trimming and temp-checking, but the tallow glaze is a small step that produces a distinctly luxe mouthfeel and intensifies the smoked beef flavor in every bite. ## Recipe Information - Prep Time: 45 minutes - Cook Time: 450 minutes - Total Time: 495 minutes - Servings: 16 - Difficulty: Medium - Category: Smoking ## Ingredients ### Trim and season the brisket point - 4 lb beef brisket point - 2 tbsp kosher salt - 2 tbsp coarse black pepper - 1 tbsp garlic powder - 2 tbsp brown sugar - 2 tbsp yellow mustard ### Preheat smoker and begin low-and-slow smoke - 4 pieces hickory wood chunks ### Wrap with broth and continue to target temperature - 1 cup beef broth ### Cube the point and sauce for caramelization - 1 cup barbecue sauce ### Finish with a South Chicago Packing tallow glaze - 4 oz South Chicago Packing 100% Pure ## Ingredient Guide ### beef brisket point The brisket point is one of the two muscles in a whole beef brisket (the other is the leaner ‘flat’); the point is fattier and more marbled, which makes it richer and better for shredding or for making “burnt ends.” It’s central to American barbecue and Jewish braised-brisket traditions and tastes intensely beefy, with a buttery mouthfeel from the rendered fat. If you can’t find a point you can use a whole brisket (trim the flat off and cook both) or substitute a well-marbled chuck roast for similar richness, though cooking times and texture will differ. ### hickory wood chunks Hickory wood chunks are pieces of hickory hardwood used for smoking meats; hickory is a classic American barbecue wood that imparts a strong, sweet-smoky, bacon-like flavor. Common in Southern/US BBQ, they’re used on charcoal or pellet grills and give a pronounced smoke profile that can overpower delicate proteins. You’ll find them at barbecue shops, garden/ hardware stores, and online; for a milder smoke use apple or maple, for a similarly strong flavor try oak or pecan, and avoid mesquite if you want less acrid heat. ### South Chicago Packing 100% Pure This reads like a brand/label rather than a generic pantry item — many products labeled “100% pure” by packing companies refer to rendered animal fat (lard or beef tallow) or pure shortening. Rendered fats are traditional in many cuisines for frying, roasting, and pastry because they add richness and a high smoke point; flavor is mild and fatty rather than spicy or aromatic. Check the full packaging to confirm whether it’s lard, tallow, or shortening; common substitutes are store-bought lard, beef tallow, vegetable shortening, or clarified butter (ghee) depending on whether you need a neutral fat or one with a beefy note. ## Instructions ### 1. Trim and season the brisket point Trim the brisket point to remove silver skin and leave about 1/4–1/2" of fat cap for flavor. Spread yellow mustard as a binder, then rub evenly with kosher salt, coarse black pepper, garlic powder and brown sugar; press the rub into the meat and let rest at room temperature for 30–45 minutes while you prepare the smoker. ### 2. Preheat smoker and begin low-and-slow smoke Preheat your smoker to 225°F (107°C) and add hickory wood chunks for steady smoke. Place the brisket point fat-side up on the grate and smoke until the internal temperature reaches about 160–165°F (71–74°C) and a dark bark has formed, roughly 3–4 hours depending on size. ### 3. Wrap with broth and continue to target temperature When the point hits ~165°F, double-wrap it tightly in butcher paper or foil with 1 cup beef broth poured in before sealing to maintain moisture. Return to the smoker and continue until the meat reaches 200–205°F (93–96°C), about 1.5–3 hours depending on carryover; then let rest sealed for 30 minutes to redistribute juices. ### 4. Cube the point and sauce for caramelization Unwrap and remove the point’s excess fat, then cut the point into roughly 1" cubes. In a shallow foil pan or tray, toss the cubes with the barbecue sauce and a splash (1–2 tbsp) of reserved beef broth to help coat. Spread the cubes in an even layer and return to the smoker until the sauce is tacky and starting to caramelize, about 30–45 minutes. ### 5. Finish with a South Chicago Packing tallow glaze Gently melt South Chicago Packing 100% Pure tallow in a small saucepan, then whisk a couple tablespoons of barbecue sauce into the warm tallow to make a glossy glaze. Brush the glaze over the cubes and return to the smoker for 10–15 minutes to set and intensify the sheen and beef flavor. ### 6. Rest briefly and serve Remove the burnt ends from the smoker and let them rest 5–10 minutes so the glaze sets. Serve hot as an appetizer or main — garnish with chopped parsley or pickled onions if desired and enjoy the rich, beefy, tallow-enhanced finish. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 377 kcal - Protein: 20.8 g - Carbohydrates: 9.7 g - Fat: 28.8 g - Saturated Fat: 12.1 g - Fiber: 0.4 g - Sugar: 7.9 g - Added Sugars: 7.5 g - Cholesterol: 87.1 mg - Sodium: 1007.2 mg - Potassium: 371.9 mg - Calcium: 19.3 mg - Iron: 2.3 mg - Vitamin D: 0 mcg ## Tips ### Trim for even cooking Remove silver skin and thin any very thick fat points so the brisket point cooks evenly and the rub can penetrate; leave 1/4–1/2" fat to render and flavor the meat. ### Mustard as binder Use yellow mustard only as a binder—it won’t flavor the meat noticeably but helps the rub adhere and contributes to crust formation. ### Watch bark formation Smoke until a dark, tacky bark forms around 160–165°F before wrapping; if you wrap too early you’ll lose that essential texture and smoky flavor. ### Wrap with warm broth Heat the beef broth before adding it to the wrap so you don’t drop the meat’s temperature and so moisture distributes evenly while the collagen breaks down. ### Glaze at the end Apply the tallow-barbecue glaze in thin coats and return to the smoker briefly to set a glossy finish—too much glaze will pool and prevent good caramelization. ## Variations and Substitutions ### Maple-Hickory Twist Replace half the brown sugar with maple syrup in the rub and add a tablespoon of maple to the glaze for a sweeter, woodsy profile that pairs well with hickory smoke. ### Spicy Gochujang Glaze Swap some barbecue sauce for gochujang mixed with a little honey and tallow for a Korean-inspired sweet-heat glaze that brightens the beefy notes. ### Beer-Soaked Wrap Use a malty amber beer or beef stock in the wrap instead of plain broth to layer in caramel and toasty notes; it plays nicely with hickory smoke. ### Dry Texas Burnt Ends Skip the saucing stage and double-smoke until ultra-crisp; finish by tossing cubes lightly in melted tallow and extra rub for an unapologetically savory, less sweet bite. ## Notes These burnt ends shine at backyard parties or game-day spreads — the tallow glaze gives a restaurant-level finish that keeps the cubes succulent and intensely beefy. Aim for a deep bark and patient smoking; the glaze is the final flourish. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days; keep the glaze separate if possible to preserve texture. For longer storage, freeze in a single layer on a tray then transfer to a freezer bag for up to 3 months. Reheat gently in a low 250°F oven or in a smoker, brushing with a little extra melted tallow or reserved sauce to refresh juiciness. ### Serving Suggestions Serve burnt ends on warm toasted brioche or slider buns with quick pickled red onions and a crisp vinegar slaw to cut the richness; baked beans or charred corn are classic hearty sides. For drinks, pair with a hoppy IPA or a jammy Zinfandel to match the smoke and caramel notes, and garnish with chopped parsley or microgreens for a fresh contrast on the plate. ## Frequently Asked Questions ### Can I use a whole brisket instead of just the point? Yes—if you have a whole packer brisket cook the point as directed for burnt ends and reserve the flat for sliced brisket; they require different handling because the point has more marbling and becomes tender more reliably for burnt ends. ### Why wrap the brisket at 165°F? Wrapping at roughly 160–165°F lets you develop a deep bark first, then traps moisture and accelerates the collagen breakdown so the point can reach 200–205°F without drying out. ### My cook stalled at 165°F—what should I do? A stall is normal as surface evaporation cools the meat; maintain steady smoker temps, resist opening the smoker often, and be patient—wrapping often helps push through the stall faster. ### Can I substitute tallow with another fat? For best beefy flavor use tallow; if unavailable, clarified beef marrow or a neutral high-heat oil mixed with a small amount of beef stock will approximate the gloss, but the unique beef richness will be reduced. ### How should I reheat leftovers without drying them out? Warm them slowly at 250°F in an oven or smoker with a splash of beef broth and a light brush of melted tallow, covered loosely with foil, until just warmed through to preserve moisture and glaze shine. ## Related Recipes and Guides - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Smoked BBQ Beef Meatballs with Cherry Chipotle Glaze](https://www.topshelf.recipes/recipes/smoked-bbq-beef-meatballs-cherry-chipotle-glaze) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)