Smoked Brisket Point Burnt Ends Recipe
- Kara From ScaleAndTailor
- 9 hours ago
- 2 min read
Smoked brisket point burnt ends recipe YOU need in your life. Fool proof method of making tender, juice, smoked brisket point burnt ends recipe. If you’ve ever been lucky enough to taste perfectly caramelized, smoky, melt-in-your-mouth brisket burnt ends, you already know: they’re BBQ gold. Often dubbed “meat candy,” these bite-sized treasures come from the point end of the brisket, where fat, smoke, and flavor come together in one glorious mouthful.
Whether you’re a backyard pitmaster or just fired up your first smoker, this guide will walk you through everything you need to know.
🔥WHAT ARE BURNT ENDS
Originally born in Kansas City BBQ joints, burnt ends were once considered scraps — the trimmings from sliced brisket. But pitmasters soon realized the rich, fatty point cut, when double-smoked and sauced, became something far greater. Today, burnt ends are the main event — slow-smoked cubes of brisket point that are returned to the smoker after slicing, glazed with a sticky sweet sauce, and smoked again until caramelized.
SMOKED BRISKET POINT BURNT ENDS RECIPE
Brisket Point
Mayo (3 Tbsp)
Beef Rub (Black Alberta Gold by Pit Boss Grills: 3 Tbsp)
BBQ Sauce (1/2 cup)
Butter (1/4 cup divided)
Extras
Aluminum Pan
Aluminum Foil
Butcher Paper
INSTRUCTIONS
Preheat your Pit Boss Grills Champion Barrel to 250 degrees. Prepare your brisket point by using a mayo binder to coat the outside of the brisket evenly. Next use your beef rub to layer a thin coat all over the brisket point. Place directly on your grill grates. During this smoke period, you are going to grill until an internal temperature of 165-175 degrees. Remove and wrap tightly in butcher paper and a dollop of butter. Place back onto your grill until an internal temperature of 200 degrees. Wrap in a towel or meat swadl for 1-2 hours.
When you're ready to make brisket burnt ends, cut your brisket point into 2" cubes. Give them another coat of your barbecue rub and place on a grated aluminum pan. Smoke at 250 degrees for 45 minutes and then drop them down into the pan. Smother in BBQ sauce and the rest of the butter. Cover with aluminum foil and place back onto the BBQ for another 30 minutes for the sauce to caramelize the brisket burnt ends. Serve and enjoy!
SERVING TIPS
Serve your burnt ends right out of the pan with toothpicks, pile them on sandwiches, or add them to mac and cheese for a next-level BBQ bowl. Just be ready — they’ll disappear fast.
FINAL THOUGHTS
Making authentic smoked brisket burnt ends recipe takes time and patience, but the payoff is well worth the effort. Every step, from trimming to the final sticky glaze, builds a depth of flavor that’s pure BBQ magic.
So fire up that smoker, crack open a cold one, and enjoy the process. Your taste buds (and your guests) will thank you.
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