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BBQ Smoked Brisket Burnt Ends

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Introduction

Get ready to experience the pinnacle of BBQ bliss with these BBQ Smoked Brisket Burnt Ends. Known as the “meat candy” of barbecue, burnt ends are the ultimate combination of smoky flavor and caramelized goodness. These tender, melt-in-your-mouth bites are made from the flavorful point of a brisket and finished with a sticky, sweet BBQ glaze. Whether you’re hosting a backyard cookout or indulging in comfort food, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Perfect for BBQ Enthusiasts

Burnt ends deliver bold, smoky flavors with a caramelized finish that BBQ lovers can’t resist.

Low and Slow Cooking

The smoking process ensures tender, juicy brisket every time.

Versatile and Crowd-Pleasing

Serve as an appetizer, main dish, or side for gatherings, game days, or casual feasts.

Ingredients

For the Brisket

  • 4–5 lb beef brisket point
  • 2 tbsp olive oil
  • ¼ cup BBQ dry rub (store-bought or homemade)

Homemade Dry Rub Ingredients:

  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp black pepper
  • 1 tbsp brown sugar

For the BBQ Glaze

  • 1 cup BBQ sauce
  • ¼ cup honey
  • 2 tbsp brown sugar
  • 2 tbsp melted butter

Step-by-Step Instructions

Step 1: Prepare the Brisket

  1. Preheat the smoker: Set your smoker to 250°F (120°C) and ensure it’s ready for indirect heat.
  2. Trim the brisket: Remove excess fat, leaving about ¼-inch for flavor and moisture.
  3. Season the brisket: Rub the brisket point with olive oil and generously coat it with BBQ dry rub. Let it rest for 20–30 minutes at room temperature to absorb the seasoning.

Step 2: Smoke the Brisket

  1. Place on the smoker: Lay the brisket point on the smoker, fat side up, for optimal moisture retention.
  2. Smoke low and slow: Smoke for 4–5 hours, maintaining a steady temperature of 250°F (120°C). The internal temperature of the brisket should reach 170°F (77°C). Use a meat thermometer for precision.
  3. Rest the brisket: Remove the brisket from the smoker and let it rest for 10 minutes to redistribute juices.

Step 3: Cut into Burnt Ends

  1. Slice the smoked brisket into 1-inch cubes.
  2. Transfer the cubes to a large foil pan, spreading them out for even glazing.

Step 4: Add the BBQ Glaze

  1. In a bowl, mix together:
    • 1 cup BBQ sauce
    • ¼ cup honey
    • 2 tbsp brown sugar
    • 2 tbsp melted butter
  2. Pour the glaze over the brisket cubes and toss until each piece is thoroughly coated.

Step 5: Caramelize the Burnt Ends

  1. Cover the foil pan with foil and return it to the smoker.
  2. Increase the smoker temperature to 275°F (135°C).
  3. Smoke for an additional 1–2 hours until the burnt ends are tender and the glaze is sticky and caramelized.

Step 6: Serve

  1. Remove the foil pan from the smoker and let the burnt ends rest for 10 minutes.
  2. Serve hot as an appetizer, main dish, or alongside your favorite BBQ sides.

Serving Suggestions

Pair these BBQ Smoked Brisket Burnt Ends with:

  • Cornbread: The sweetness complements the smoky flavors.
  • Coleslaw: A refreshing crunch balances the richness of the burnt ends.
  • Baked Beans: A classic BBQ side that amplifies the smoky vibe.

Helpful Tips

Choose the Right Brisket

The point cut is ideal for burnt ends because of its marbling, which ensures tenderness and flavor.

Maintain Consistent Heat

Use a reliable smoker thermometer to keep the temperature steady throughout the cooking process.

Make It Ahead

Prepare the BBQ glaze ahead of time for convenience on cooking day.

FAQs

Can I make this without a smoker?

Yes, you can replicate the process in an oven. Use liquid smoke in the seasoning and cook at the same temperatures, but the flavor won’t be as authentic.

What’s the difference between the brisket point and flat?

The point is fattier and more flavorful, making it ideal for burnt ends, while the flat is leaner and better for slicing.

How do I store leftovers?

Store burnt ends in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on a grill to retain their texture.

What wood chips work best?

Hickory, oak, or mesquite are great options for smoking brisket, offering bold, complementary flavors.

Can I use a different cut of beef?

Yes, chuck roast is a good alternative for burnt ends, though the texture may differ slightly.

Why This Recipe Stands Out

These BBQ Smoked Brisket Burnt Ends capture the heart of classic barbecue with their smoky, tender meat and caramelized glaze. Perfectly balanced with a touch of sweetness and spice, this recipe is a go-to for impressing guests or satisfying your BBQ cravings.

Conclusion

Dive into smoky BBQ heaven with these BBQ Smoked Brisket Burnt Ends. Juicy, flavorful, and irresistibly caramelized, they’re a must-try for any barbecue enthusiast. Serve them hot and watch them disappear—these bites are guaranteed to be the star of any cookout or gathering.

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