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Smoking

Beef Brisket Burnt Ends

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These beef brisket Burnt Ends are delightfully tasty little treasures you created in your smoker. The recipe is not very complicated, but it does take some time to produce them. As they say, anything this stunningly delectable takes time to cook!

We have some other amazing smoker recipes for you to try too! Check out these marvelous Smoked Chicken Thighs. How about something a little different? This Smoked Bourbon Pumpkin Bread Pudding is a phenomenal dessert idea!

Foil pan of smoked burnt ends

HELPFUL ITEMS FOR THIS RECIPE

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.

Aluminum Pans 9×13

John Boos Block Cutting Board

Pink Butcher Paper Roll

What kind of meat is burnt ends?

Beef Brisket is used to make burnt ends. Brisket is part of the chest of the cow and is generally called a packer brisket. The whole brisket is usually cut into two parts, the brisket point and the brisket flat. Burnt ends are made from the brisket point cut.

You can create burnt ends using pork. You can use pork belly, and using the same process, make pork burnt ends. Beef brisket is used to make brunt ends, traditionally.

Raw brisket and all ingredients for the rub to make burnt ends.

Ingredients

  • Brisket point
  • Kosher salt
  • Fresh ground pepper
  • Paprika
  • Mustard powder
  • Chili powder
  • Garlic powder
  • Onion powder
  • Sugar
  • Allspice
  • Dried minced garlic
  • Sweet onion
  • Rosemary
  • Brown sugar
  • BBQ sauce
  • Butcher paper
  • Large disposable aluminum pan

Basically, you have all your rub ingredients, the brisket itself, and the ingredients to finish the burnt ends off. Pretty simple, really!

How to prepare Beef BRisket burnt ends

Beef Brisket Burnt Ends rub ingredients in a glass bowl
Briskt point covered with rub on a smoker grill
Partly smoked beef brisket topped with onion slices and rosemary sprigs
Beef Brisket wrapped in butcher paper

You want to start with the point of the brisket with a small amount of the fat cap intact. You will want about a 1/4 inch of fat on your brisket. Ask your butcher to do this for you if you like.

In a small bowl, combine the Kosher salt, fresh ground pepper, paprika, mustard powder, chili powder, garlic powder, onion powder, sugar, allspice, and dried minced garlic. Stir to combine.

Generously season all sides of the brisket. Gently rub the seasoning into the meat. It is best to let it rest for 45 minutes. This allows the meat to come up to room temperature before you put it on the smoker grill.

Preheat your smoker to 225 degrees F. Place the brisket directly on the grates and begin the smoking process. You will want to smoke the meat until you reach an internal temperature of 165 degrees F. This may take between 6 and 11 hours, depending on the thickness of your meat.

THERMAPEN

I use my trusty Thermoworks Thermapen instant-read meat thermometer. It is quick, easy to use, and gives me an exact temperature in a second every time!

This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.

And now it’s time to wrap the brisket. Lay the brisket on top of a good-sized piece of butcher’s paper. Cut the onions into 1-inch thick slices. Place the sliced onion and rosemary sprigs on top of the brisket. Tightly wrap with the butcher’s paper and return the wrapped brisket to the smoker.

Beef brisket wrapped in butcher paper on the smoker grill
cubed beef brisket in a foil pan

Continue to smoke the wrapped brisket until the internal temperature reaches 195 degrees F. This next step may take 2-4 hours. Remove the wrapped brisket from the smoker and increase the temperature to 250 degrees F.

Unwrap the meat from the paper and discard the onions and rosemary. Drain the liquid into a large foil pan. Place the brisket on a cutting board and slice it into cubes about 1/2 – 1 inch in size. Put the pieces of meat into the foil pan and add the barbeque sauce and brown sugar, and gently toss or stir to coat all the smoked brisket pieces.

Take the foil pan and return it to the smoker and continue to smoke for another 1 1/2 hours. I usually stir them once or twice during this last part of the cooking process.

Why are burnt ends so good?

Smoked brisket burnt ends served in a paper tray on a wooden board.

What makes burnt ends so good? Honestly, they are so fantastic because they are cooked low and slow. It’s the time and care that is taken to create these delectable little bite-sized morals that make them so great!

HOw to serve Burnt Ends

Smoked burnt ends ready to be eaten!

I know I can never resist not eating them right out of the pan once they are done, and really, that is one of the best ways to serve them up. But timing these to serve at a specific time can be difficult.

You can make them the day before and refrigerate them until you are ready to serve them. All you need to do is simply reheat them in the microwave for a minute or two, and they are just as good as they are hot out of the smoker.

Hand holding a beef brisket burnt end bite.

Don’t you just want to reach out and grab that inviting little morsel of yumminess!!

Pin it HERE!!

These brunt ends are so tender, juicy and flavorful! You, your family, and friends are simply going to love them

Pin it HERE!!

These brunt ends are so tender, juicy and flavorful! You, your family, and friends are simply going to love them
Smoked burnt ends in a foil pan

Beef Brisket Burnt Ends

Ken Noland
Smoky, tender, bite-size nibbles of yumminess are the only way to describe this recipe. Perfect for any occasion or just because…they are that good!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 16 hours hrs
Additional Time 45 minutes mins
Total Time 17 hours hrs 5 minutes mins
Course Smoking
Cuisine American
Servings 12 Servings
Calories 824 kcal

Ingredients
 

  • 7 lb Brisket Point sometimes call a Deckle
  • 2 tsp kosher salt
  • 2 tsp coarse black pepper
  • 2 tsp paprika
  • 2 tsp mustard powder
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp granulated sugar
  • 1 tsp allspice
  • 1 tsp dried minced garlic
  • 1 red or sweet onion
  • 4 sprigs rosemary
  • ⅓ cup dark brown sugar
  • ½ cup bbq sauce

Instructions
 

  • Ask your butcher to cut the point of the brisket for you. You will want to keep a small amount of the top fat cap, so be sure to request this. About ¼" thickness will suffice. If you are cutting the point from the flat, use the fat line between the two muscles as a guide. Cut down this fat line and trim any hard fat away. Remove all but ¼" of the hardtop fat cap.
  • In a small bowl, combine salt, pepper, paprika, mustard powder, chili powder, garlic powder, onion powder, sugar, allspice, and dried minced garlic. Stir to combine.
  • Generously season all sides of the point. Rub the seasoning into the meat and let it rest for 45 minutes to come to room temperature.
  • Prepare your smoker and preheat to 225 degrees F. I like to use oak wood for smoking burnt ends, but any wood you like is fine and will work.
  • Place the beef brisket point directly onto the grill grates of the smoker and close the lid.
  • Smoke until the internal temperature has reached 165 degrees F. Depending on the thickness of the point, this can take anywhere between 6 hours to 11 hours, so do not rely on cooking time alone. Make sure you test the internal temperature of the meat.
  • Cut the onion into 1" thick slices.
  • Remove the brisket point from the smoker. Lay out the butcher’s paper on a flat surface and place the point on top.
  • Place onion slices and rosemary on top of the brisket and tightly wrap with butcher’s paper. Return wrapped brisket to the smoker.
  • Smoke the wrapped brisket point until it reaches an internal temp of 195 degrees F., this may take up to 3 hours or more.
  • Remove the wrapped brisket from the smoker.
  • Raise the temperature of the smoker to 250 degrees F.
  • Unwrap the brisket and discard the rosemary and onions. Drain the liquid into a large foil pan. Place the brisket on a wooden cutting board and cut it into ½" – 1" cubes. Add meat to the foil pan and top with bbq sauce and brown sugar. Gently toss or stir to coat.
  • Return the brisket to the smoker. Smoke for another 1 ½ hours.
  • Serve immediately or allow to cool and refrigerate in an air-tight container. Reheat in the microwave before serving. Enjoy!

Equipment

Aluminum Pans 9x13 Disposable Foil Pans (30 Pack) - Half Size Steam Table Deep Pans - Tin Foil Pans Great for Cooking, Heating, Storing, Prepping Food
Aluminum Pans 9×13 Disposable Foil Pans (30 Pack) – Half Size Steam Table Deep Pans – Tin Foil Pans Great for Cooking, Heating, Storing, Prepping Food
John Boos Block R03 Maple Wood Edge Grain Reversible Cutting Board, 20 Inches x 15 Inches x 1.5 Inches
John Boos Block R03 Maple Wood Edge Grain Reversible Cutting Board, 20 Inches x 15 Inches x 1.5 Inches
Pink Butcher Paper Roll - 18 Inch x 175 Feet (2100 Inch) - Food Grade Peach Wrapping Paper for Smoking Meat of all Varieties - Made in USA
Pink Butcher Paper Roll – 18 Inch x 175 Feet (2100 Inch) – Food Grade Peach Wrapping Paper for Smoking Meat of all Varieties – Made in USA

Nutrition

Serving: 1Calories: 824kcalCarbohydrates: 14gProtein: 77gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 23gCholesterol: 280mgSodium: 475mgFiber: 1gSugar: 11g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!


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  1. Smoked Flank Steak - BBQing with the Nolands says:
    May 11, 2022 at 7:03 am

    […] Are you looking for a few other ideas to make in your smoker? Why not check out this beef brisket Burnt Ends or maybe try these Fred Flintstone-sized Smoked Beef […]

    Reply
5 from 2 votes (2 ratings without comment)

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Hi, I’m Ken thanks for stopping by BBQing with the Nolands! I was born and raised in Western Canada. I grew up on the great wide open farmlands that produce some of the worlds’ best livestock and grains.
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