How To Make Beef Brisket Burnt Ends

Brisket burnt ends are the ultimate bite-sized BBQ treat, combining rich, smoky flavor with a caramelized, sticky finish that's hard to resist. These tender cubes of beef, made from the marbled point end of a brisket, are double-smoked to bring out deep flavors and a perfect bark.

Whether you're experienced in BBQ or just getting started, making burnt ends is a rewarding process that's well worth the time and effort.

Where did Brisket Burnt Ends Originate?

Burnt ends have a storied history rooted in Kansas City barbecue culture, where they were once an unexpected delicacy rather than a planned dish. Traditionally, burnt ends were the well-cooked, flavorful trimmings from smoked brisket, often left at the end of the brisket slicing process.

Pit masters would set aside these extra-charred pieces with their deep, smoky bark and tender interior, giving them away to customers or keeping them as a snack for themselves.

Are Brisket Burnt Ends popular?

The popularity of burnt ends quickly grew as people fell in love with their intense flavor and melt-in-your-mouth texture. Eventually, they became a signature dish in Kansas City BBQ, leading pitmasters to create burnt ends intentionally by smoking the point cut of the brisket a second time with sauce, butter and seasonings for extra caramelization.

Today, burnt ends are no longer just trimmings-they are celebrated as a must-have barbecue item, enjoyed by BBQ lovers everywhere for their rich taste and unique texture.

What makes Brisket Burnt Ends so good?

Brisket burnt ends are tender, flavor-packed cubes of smoked beef traditionally made from the point end of a whole brisket.

Known for their rich marbling, BBQ joints would slice off the well-cooked, caramelized edges of the brisket and serve them as a smoky, indulgent treat.

The high fat content in the point end of the brisket allows burnt ends to become incredibly juicy and tender, while the outside forms a sticky, flavorful bark after being smoked, sauced, and caramelized.

This double-cook process creates a bite-sized BBQ delicacy that combines smoky, savory and slightly sweet flavors into each irresistible piece.

Ingredients for the Perfect Burnt Ends

Getting the best burnt ends starts with selecting quality ingredients. From the brisket to the sauce, each ingredient adds layers of flavor, texture and smoky depth to these prized BBQ bites.

By choosing high-quality ingredients and balancing flavors, you're setting the stage for perfectly smoked, mouthwatering burnt ends that everyone will be reaching for. Now that you've got your ingredients ready, let's move on to preparing the brisket for its journey to BBQ perfection!

Preparing Your Brisket for Burnt Ends

To achieve the best burnt ends, it's essential to start with a well-prepared brisket. This process includes trimming the brisket, applying a flavorful rub, and giving the meat time to absorb those seasonings before smoking.

Trim the brisket

To prepare your brisket for burnt ends, start with a bit of trimming. This step helps the meat cook more evenly, and ensures a nice bark can form on the surface.

Lay your brisket on a large cutting board, and using a sharp knife, trim any thick layers of excess fat and silver skin from the top and sides of the brisket, leaving just a thin layer of about ¼ inch on the fat side.

This thin layer keeps the meat juicy while letting the seasoning and smoke work their magic. Don't forget you can use the trimmings to make beef tallow!

Pay close attention to the point end, where your burnt ends will come from, keeping just enough fat for flavor without overwhelming the meat. Check out our smoking brisket article here and see how we trim a brisket.

Season the brisket

Once trimmed, it's time to season. A simple SPG rub (salt, pepper, garlic) is perfect for burnt ends, as it complements the natural flavors of the beef without overpowering them. If you have a favorite rub for beef, feel free to use it instead. 

Coat the trimmed brisket generously on all sides, pressing the rub into the meat to make sure it adheres. If you have time, let the brisket rest for at least an hour in the fridge; even better, season it the night before and let it rest overnight to let those flavors really sink in. 

Smoke the brisket

Now you're ready to set up the smoker. Preheat it to a low-and-slow 225°F, and choose a wood that pairs well with beef, like hickory, oak or pecan. These wood choices will lend a deep, smokey flavor that works wonderfully with burnt ends.

Keep an eye on the temperature as you go. A steady 225°F throughout the cooking process will help your brisket heat evenly and develop a beautiful bark.

Once your brisket is trimmed, seasoned, and the smoker is set, it's time to start the smoking process. Place the brisket on the smoker with the point end facing the heat source and with the layer of fat facing down. The point of a brisket has more fat and can handle the direct heat.

Close the lid and let the magic happen as the brisket cooks low and slow at 225°F. This initial smoke is all about building flavor and creating that delicious bark. Keep an eye on your smoker's temperature, adjusting as needed to maintain a steady 225°F, and avoid opening the lid too often, as it can cause temperature fluctuations.

Separating the brisket point from the flat.

Continue smoking until it the internal temperature of the brisket 175°F, which should take several hours depending on the size of the meat. When it reaches this temperature, it's time to separate the point from the flat.

Carefully remove the brisket from the smoker, place it on a cutting board, and cut between the two muscles. There is a seam of fat separating the two, so try to run your knife right along that fat line. 

The flat part of the brisket can go back on the smoker to finish cooking, while the point is ready for its transformation into burnt ends. 

Saucing and finishing up.

After smoking the brisket and separating the point from the flat, it's time to prepare the burnt ends. Begin by cubing the point into bite-sized pieces - 1-inch cubes to 1½ inches each.

These brisket cubes will soon turn into caramelized bites, packed with smoke flavor.

Place the cubed brisket in a large foil pan, ensuring the pieces have a bit of space between them to cook evenly.

Next, sprinkle on more bbq rub, and add a generous coat of BBQ sauce to each piece-this sauce will caramelize beautifully in the smoker, giving the burnt ends their signature sticky finish.

Then add a few pats of butter and a light sprinkle of brown sugar and honey over the top. These ingredients add a deep sweetness and help the sauce cling to each cube, creating that classic "meat candy" effect.

Once prepared, place the uncovered aluminum foil pan in the smoker at 225°F. Smoke until the internal temperature of the burnt ends reaches 205°F, letting them absorb more smokey flavor while the sauce thickens and glazes.

Give the pan a stir halfway through to ensure every cube is evenly coated. When the burnt ends are perfectly tender and sticky, they're ready to come off the smoker and serve as the ultimate BBQ treat!

The whole process should take roughly 10 - 12 hours depending, on the size of the whole packer brisket.

Conclusion.

With their rich, smoky flavor, caramelized bark and melt-in-your-mouth tenderness, burnt ends capture the very essence of slow-smoked BBQ magic.

Traditionally crafted from the fattier point of the brisket, these little cubes are smoked to perfection, then coated in sauce and caramelized to a delicious finish!

Love burnt ends? Try these recipes!

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