Smoked Brisket Burnt Ends

By Todd Martin June 2, 2025 10 mins read 92 Views

These smoked brisket burnt ends are made from scratch, starting with a smoked brisket point that is cubed and coated in BBQ sauce. They are then placed back in the smoker until they reach caramelized perfection. This delicious “meat candy” makes a great appetizer or main course for any occasion.

For this recipe, we start from scratch with a raw brisket point rather than using a point from a pre-cooked brisket. Unlike other recipes that carve the pieces and then smoke them individually, we prefer the traditional method of keeping the point intact.

What are brisket burnt ends?

Brisket burnt ends are made with a beef brisket point. The point (known as the deckle) is separated from a smoked whole packer brisket, cubed, and coated in a sweet, tangy sauce, then cooked for an additional 30 minutes to an hour. This allows the sauce to dry down and caramelize on the surface of the meat. Some folks use chuck roast to make poor man’s burnt ends for a cheaper alternative to brisket. It produces the same beefy, smoky flavor with smaller portions and a smaller overall price tag.

Brisket Anatomy

Brisket is located in the cow’s breast area and is one of the nine primal cuts of beef. It contains the superficial and deep pectoralis muscles and serves primarily as stabilizer muscles for the animal. That means it is in constant use. It also means that the meat is tough and requires long, low-temperature cooking. To achieve this, we recommend cooking a brisket in a smoker or slowly braising in a Dutch oven. These two methods help break down the connective tissue, resulting in tender meat.

point-vs-flat diagram on a beef brisket — Image by: Oklahoma Joe’s

Whole brisket: A whole or full packer brisket consists of two parts, the point and the flat, typically weighing 10-16 pounds. While both parts are delicious, the point is often used to make burnt ends.
Point: The point, also known as the deckle, features a fat cap and intramuscular fat (marbling). Due to its high fat-to-meat ratio, this portion of the brisket is quite flavorful. Points can weigh anywhere between 5 and 7 pounds.
Flat: The flat is meatier and leaner than the point, roughly 1 1/2-2 “thick, and weighs roughly 6-10 pounds. It has little marbling and connective tissue and is larger than the point.

Flavoring brisket burnt ends

BBQ Rub and Binder: The beauty of smoked burnt ends is that you can use simple seasonings, such as a Texas-style SPG or a more complex Kansas City-style BBQ rub, for brisket. We recommend applying a binder, such as Worcestershire sauce or mustard, to the meat before seasoning.
The Brisket Injection Marinade (optional): This is purely an optional step for burnt ends. While we recommend using a brisket injection marinade for whole briskets, it is not required for this burnt-ends recipe. However, if you go this route, we recommend halving the injection marinade recipe and using it the night before. Inject the brisket point, wrap it in plastic, and refrigerate it overnight.
BBQ Spritz: Another flavor component is the BBQ spritz, which helps moisten the point once the bark has been set up. Use a simple liquid, such as room-temperature apple juice, beef broth, or pickle juice. Pour it into a clean, food-safe squirt bottle and mist the brisket point after the first 2 hours of smoke cooking.
Wood for smoking: We can all agree that the right wood (hardwood, chips, or pellets) is essential for achieving delicious burnt ends. We recommend using pecan, cherry, maple, or hickory wood for this recipe. These woods will produce a moderate to robust smoke flavor.

Equipment, time, and temperature

Equipment and fuel: This recipe was tested using a Big Green Egg XL; however, we have also used a pellet grill and a Weber Kettle. Regardless of the grill you’re using, be sure you have enough fuel for 6-8 hours of cooking.
A reliable instant-read thermometer or temperature monitoring device
Pink butcher paper
Heat-resistant gloves
9″x 9″ disposable aluminum foil pan
A clean food-safe spray bottle.
Meat injector if you plan to inject the meat with marinade.

Time and Temperature

Brisket burnt ends can take anywhere from 6-8 hours or 45–60 minutes per pound at 225°F. Keep in mind that there will always be one brisket point that cooks quickly or takes forever. Aim for an internal temp of 200-205°F.

How much burnt ends do I need to feed 6 adults?

We recommend serving 1/3 to 1/2 pounds of burnt ends per adult. Brisket points are rich in fat, so people tend to eat fewer burnt ends than they would if the brisket were sliced or chopped whole. If there are numerous sides and extra meat, you can get away with serving 1/4 pound per person. You’ll need roughly 2 1/2 to 3 pounds of cooked, smoked, burnt ends to feed 6 adults.

Brisket burnt ends recipe — derrickriches.com

Ingredients

1 brisket point, 5-6 pounds
Worcestershire sauce
Burnt Ends Rub or your favorite bottled rub (use 1 tablespoon per pound of meat)
Burnt Ends Sauce or your favorite bottled barbecue sauce
Apple juice, beef broth, or pickle juice for spritzing

Making smoked brisket burnt ends

Brisket point on cutting board — Raw brisket point

Applying binder to meat — Raw brisket point

Unpack and trim: Remove brisket point from packaging and trim away any excess fat or straggling pieces of meat. Trim fat cap to 1/2″ thickness. Some stores sell the point pre-trimmed.
Apply binder: Next, coat the meat with Worcestershire sauce. Use a small amount on the fat cap, reserving the rest for the meat side.
Apply the rub evenly to both sides and edges of the meat. Let the meat stand at room temperature for 30-45 minutes while you prepare your smoker.

The cooking process

The cooking process includes three phases. Phase 1 extends from placing the raw seasoned brisket point on the grill to when it reaches an internal temperature of 165°F. Phase 2 begins after wrapping and when the internal temp reaches 200-205°F. Finally, Phase 3 starts once the cubed brisket point in coated in sauce, and returned to the grill to caramelize. See the instructions below for detailed steps.

brisket burnt ends-on the grill — Beginning stage of cooking

Bark development on brisket point — Beginning stage of cooking

Preheat grill: Prepare your pellet grill or smoker for 225°F. Add the wood a few minutes before adding the meat.
Phase 1 cooking: Next, add the brisket point fat side up on the grill. Close the lid, and let it go for 2 hours. Check on the cooking temperature and adjust accordingly. If using an electric smoker, add more wood every 45 minutes. Otherwise, follow the manufacturer’s recommendations for your cooking equipment.
Bark formation: After 2 hours, you’ll start to notice a dark, rich bark on the surface of the meat. You might also notice some dry patches. This means it’s time to spritz the meat.
Spritz it: Fill a clean spray bottle with room-temperature apple juice, beef broth, or pickle juice. Mist the surface of the meat, close the lid and let the brisket point cook until it reaches 165°F.

Wrapping the brisket point

Check internal temp: Once the internal temperature of the meat reaches 165°F, it’s time to wrap it.
Wrap the brisket: Tear off a large sheet of pink butcher paper. Using heat-resistant gloves, carefully remove the brisket point from the grill, and place it onto the top 1/3 of the paper. Fold the sides and carefully roll to wrap (the process is similar to how a butcher wraps meats in butcher paper).
Phase 2 cooking: Place the wrapped meat back on the grill, seam side down. Close the lid and cook until the point reaches 195°F.

Back in the smoker

cubed brisket for burnt ends — cubed brisket burnt ends

Brisket burnt end on the smoker — cubed brisket burnt ends

Remove and unwrap: Remove the brisket from the smoker, and unwrap it over a pan to capture the drippings. Set pan aside. Place the meat on a cutting board.
Make the sauce: Combine the drippings with 3/4 cup of bottled or homemade BBQ sauce.
Cube it: Cut the brisket point into 1 1/2″ bite-sized cubes with a sharp knife.
Toss the cubed meat with the BBQ sauce, and place them into a disposable aluminum pan.
Phase 3 cooking: Place the pan in the smoker, close the lid, and cook for 30-40 minutes. Once the sauce has caramelized and the brisket burned ends are tender; they are done.
Remove, rest, and serve: Remove Your BBQ brisket burnt ends from your grill, let them stand for 10 minutes, and serve.

Smoked brisket burnt ends — derrickriches.com

Storing leftovers

Store leftover burnt ends in an airtight container in the refrigerator for up to 4 days. Freeze them for up to 1 month. Reheat in a 300-degree oven with extra sauce. Thaw frozen burnt ends in your refrigerator for 6-8 hours before reheating in the oven.

What to serve with smoked brisket burnt ends

Smoked brisket burnt ends are amazingly versatile! Serve them in sandwiches, as an appetizer, or with these easy BBQ sides.

If you like this recipe, try our Bourbon Pork Belly Burnt Ends!

The Pitmaster’s Brisket Handbook

Smoked Brisket Burnt Ends

Delicious brisket burnt ends recipe with easy to follow, step-by-step instructions. This brisket candy makes a great appetizer or main course for any occasion.

Course Appetizer, Main Course

Cuisine American BBQ

Keyword brisket burnt ends, burnt ends, smoked brisket burnt ends

Prep Time 30

Cook Time 7

Total Time 7 30

Servings

Calories 332kcal

Ingredients

1 brisket point 5-6 pounds
2 tablespoons Worcestershire sauce
1/3 cup Burnt Ends Rub or your favorite bottled rub use 1 tablespoon per pound of meat
3/4 cup Burnt Ends Sauce or your favorite bottled sauce
1/3 cup Apple juice (beef broth, or pickle juice for spritzing)

Instructions

Remove brisket point from packaging and trim away any excess knobs of fat or straggling pieces of meat. Trim fat cap to 1/2″ thickness. Some stores sell the point pre-trimmed.
Next, coat the meat with Worcestershire sauce. Use a small amount on the fat cap, reserving the rest for the meat side.
Apply the rub evenly to both sides and edges of the meat. Let the meat stand at room temperature for 30-45 minutes while you prepare your smoker.
Prepare your pellet grill or smoker for 225 degrees F. Add the wood a few minutes before adding the meat.
Next, add the brisket point fat side up on the grill. Close the lid, and let it go for 2 hours. Check on the cooking temperature and adjust accordingly. If using an electric smoker, add more wood every 45 minutes. Otherwise, follow the manufacturer’s recommendations for your cooking equipment.
After 2 hours, you’ll start to notice a dark, rich bark on the surface of the meat. You might also notice some dry patches. This means it’s time to spritz the meat.
Fill a clean spray bottle with room-temperature apple juice, beef broth, or pickle juice. Mist the surface of the meat, close the lid, and let the brisket point cook until it reaches 165 degrees F.
Once the internal temperature of the meat reaches 165 degrees F, it’s time to wrap it.
Tear off a large sheet of pink butcher paper. Using heat-resistant gloves, carefully remove the brisket point from the grill, and place it onto the top 1/3 of the paper. Fold the sides and carefully roll to wrap (the process is similar to how a butcher wraps meats in butcher paper).
Place the wrapped meat back on the grill, seam side down.
Close the lid and cook until the point reaches 195 degrees F.
Remove the brisket from the smoker, and unwrap it over a pan to capture the juices. Set the meat on a cutting board.
Combine the juice with 3/4 cup of BBQ sauce.
Next, cut the brisket point into 1 1/2″ cubes.
Gently toss the cubed meat with the BBQ sauce, and place them into a disposable aluminum pan.
Place the pan back in your smoker, close the lid, and let it cook for 30-40 more minutes. Once the sauce has caramelized and the brisket burned ends are tender; they are done.
Remove the burnt ends from your grill, let them stand for 10 minutes, and serve.
Store leftover brisket burnt ends in an airtight container in the refrigerator for up to 4 days. Freeze them for up to 1 month. Reheat in a 350-degree oven with extra sauce. Thaw frozen burnt ends in your refrigerator for 6-8 hours before reheating in the oven.