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!
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.
- Brisket point
- Kosher salt
- Fresh ground pepper
- Mustard powder
- Chili powder
- Garlic powder
- Onion powder
- Dried minced garlic
- Sweet onion
- 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
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 upon the thickness of your meat.
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.
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?
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
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.
Don’t you just want to reach out and grab that inviting little morsel of yumminess!!
Pin it HERE!!
Pin it HERE!!
- 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
- 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!
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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
Amount Per Serving: Calories: 824Total Fat: 49gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 280mgSodium: 475mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 77g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.