Traeger Burnt Ends from Brisket Tips with Molasses Glaze

How to Make Traeger Burnt Ends from Brisket Tips with Molasses Glaze

1. 1

   Step 1: Trim, cube and season the brisket tips

   Trim excess silverskin and large deposits of fat from the brisket tips and cut into roughly 1- to 1.5-inch cubes for even cooking. In a bowl, mix the brown sugar, kosher salt, black pepper and smoked paprika and toss the cubes until evenly coated. Allow the seasoned cubes to rest in the fridge for 15–30 minutes while you preheat the grill; this helps the rub adhere and forms a better bark.

   For this step

   • 2 1/2 lbBrisket tips (trimmed)
   • 1/4 cupDark brown sugar (packed)
   • 1 tbspKosher salt
   • 1 tbspCoarse black pepper
   • 1 tbspSmoked paprika
   
2. 2

   Step 2: Preheat pellet grill and smoke the cubes

   Preheat your Traeger or pellet grill to 225°F (107°C) with a medium fruit or oak pellet for balanced smoke. Arrange the cubed tips in a single layer on the grill grates or in a shallow foil pan and smoke until a deep mahogany bark forms and pieces reach about 195°F (90°C) and feel probe-tender, roughly 90–120 minutes. You're looking for a firm exterior with a tender interior—don’t rush this stage, as the bark is crucial for flavor and texture.
3. 3

   Step 3: Make the molasses glaze

   While the meat smokes, combine molasses, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Bring to a gentle simmer and cook 3–5 minutes until the mixture slightly thickens and the butter is fully incorporated. Remove from heat and set aside; reserve about half the glaze for finishing and keep the rest for basting.

   For this step

   • 1/2 cupBlackstrap molasses
   • 4 tbspUnsalted butter
   • 2 tbspWorcestershire sauce
   • 1 tbspApple cider vinegar
   
4. 4

   Step 4: Toss smoked cubes with glaze and return to the grill

   When the cubes are probe-tender, transfer them to a clean foil pan and pour in half the glaze, tossing gently to coat each piece. Increase grill temperature to 300°F (150°C) and return the pan to the grill. Roast for 30–45 minutes, stirring or shaking the pan every 10–15 minutes so the glaze caramelizes evenly and the edges begin to char.
   
5. 5

   Step 5: Baste and caramelize to finish

   Use the reserved glaze to baste the cubes during the last two turns so you get glossy, sticky burnt ends with lacquered edges. If you want extra char, increase the grill to 350°F (175°C) for the final 5–10 minutes while watching closely to prevent burning. The finished burnt ends should be sticky, deeply caramelized and crisp at the edges while remaining tender inside.
   
6. 6

   Step 6: Rest briefly and serve

   Remove the pan from the grill and let the burnt ends rest 5–10 minutes to firm up the glaze slightly and let juices redistribute. Serve hot as an appetizer, sandwich filling, or main—these are best eaten the day they’re made for maximum crust-to-tender contrast.

1. Trim excess silverskin and large deposits of fat from the brisket tips and cut into roughly 1- to 1.5-inch cubes for even cooking. In a bowl, mix the brown sugar, kosher salt, black pepper and smoked paprika and toss the cubes until evenly coated. Allow the seasoned cubes to rest in the fridge for 15–30 minutes while you preheat the grill; this helps the rub adhere and forms a better bark.
2. Preheat your Traeger or pellet grill to 225°F (107°C) with a medium fruit or oak pellet for balanced smoke. Arrange the cubed tips in a single layer on the grill grates or in a shallow foil pan and smoke until a deep mahogany bark forms and pieces reach about 195°F (90°C) and feel probe-tender, roughly 90–120 minutes. You're looking for a firm exterior with a tender interior—don’t rush this stage, as the bark is crucial for flavor and texture.
3. While the meat smokes, combine molasses, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Bring to a gentle simmer and cook 3–5 minutes until the mixture slightly thickens and the butter is fully incorporated. Remove from heat and set aside; reserve about half the glaze for finishing and keep the rest for basting.
4. When the cubes are probe-tender, transfer them to a clean foil pan and pour in half the glaze, tossing gently to coat each piece. Increase grill temperature to 300°F (150°C) and return the pan to the grill. Roast for 30–45 minutes, stirring or shaking the pan every 10–15 minutes so the glaze caramelizes evenly and the edges begin to char.
5. Use the reserved glaze to baste the cubes during the last two turns so you get glossy, sticky burnt ends with lacquered edges. If you want extra char, increase the grill to 350°F (175°C) for the final 5–10 minutes while watching closely to prevent burning. The finished burnt ends should be sticky, deeply caramelized and crisp at the edges while remaining tender inside.
6. Remove the pan from the grill and let the burnt ends rest 5–10 minutes to firm up the glaze slightly and let juices redistribute. Serve hot as an appetizer, sandwich filling, or main—these are best eaten the day they’re made for maximum crust-to-tender contrast.