Smoked Brisket Burnt Ends
These delicious BBQ Brisket Burnt Ends are little flavor bombs with the perfect combination of smoky, salty, and sweet! Slowly smoked and braised in a tangy BBQ sauce, they work great as an appetizer for a dinner party with the sliced flat of the brisket as the main course, or as part of your BBQ table spread.
Servings: 8 servings
Calories: 683kcal
Equipment
- Smoker
- Digital meat thermometer
- Spray bottle
- Peach butcher paper or aluminum foil
- Aluminum foil disposable pan
Ingredients
- 6-8 pounds brisket point also called the deckle from a 12-14 pound whole packer brisket
- 3 teaspoons kosher salt
- 3 teaspoons coarse black pepper
- 3 teaspoons garlic powder
- 1 cup beef stock OR ½ cup apple cider vinegar mixed with 1 cup water
- 1 cup Kansas City BBQ Sauce
- ½ cup dark brown sugar
- ¼ cup honey
Instructions
- Separate the point from the flat. Place a large brisket on a cutting board, fat cap side down. Use a sharp knife to first trim away the excess fat from the sides of the brisket. Then, cut through the fat across the brisket in a sort of sloping horizontal direction following the fat line to separate the "flat" of the brisket from the "point". You should be able to cut through fat the whole way across the brisket. You can use the flat of the brisket to make my oven-roasted BBQ beef brisket or smoke it. Trim the fat from both sides of the point cut of the brisket leaving only about ¼-inch of the fat cap.
- Preheat smoker to 225°F to 250°F with hickory or oak wood chips or whatever is your favorite wood for smoking brisket.
- Combine salt, pepper, and garlic powder in a small bowl. Season the brisket all over with the beef rub. Pour the beef stock or apple cider vinegar mixture into a clean spray bottle and set aside.
- Rub the brisket all over with the salt, pepper, and garlic powder mixture. See notes for adjustments needed if you are smoking both the point and the flat.
- Place the seasoned meat on the smoker, close the lid, and smoke for 6-8 hours until the internal temperature of the brisket reaches 165 degrees F when tested with a digital meat thermometer. Check the brisket once every hour to spritz it with the beef stock.
- Wrap the brisket in peach butcher paper or aluminum foil and place it back in the smoker for another 2-3 hours until it reaches 195 degrees F.
- Remove the brisket from the smoker and unwrap it on a large cutting board. Transfer any juices from the peach paper to a large aluminum pan. Slice the brisket into evenly sized cubes, about 1½-inches each. Add them to the foil pan with any reserved juices.
- Add BBQ sauce, brown sugar, honey, and reserved rub to the pan and toss the meat to evenly coat the pieces. Return to the smoker, close the lid, and smoke for another 1-2 hours until the sauce has caramelized and the meat is practically falling apart. The temperature should be between 190 and 205 degrees F.
- Serve with extra BBQ sauce and sliced white bread.
Notes
- Storage: Store leftovers in a Ziploc bag or an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat until piping hot in the microwave or at 325 degrees F in your oven for 15 minutes.
- Cooking the whole brisket: If you are cooking both the flat and the point, you will need ⅓ cup each of kosher salt, black pepper, and garlic powder for the rub instead of the amounts listed above.
Nutrition
Calories: 683kcal | Carbohydrates: 38g | Protein: 72g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 211mg | Sodium: 1574mg | Potassium: 1308mg | Fiber: 1g | Sugar: 34g | Vitamin A: 84IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 7mg