Smoked Brisket Burnt Ends
Jump to recipeIngredients
- 1 whole beef brisket point (6-8 lbs), trimmed
- 3 tbsp coarse black pepper
- 2 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 cup brown sugar, divided
- 1 cup barbecue sauce
- 4 tbsp unsalted butter, cubed
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1/4 cup beef broth
- Oak or hickory wood chunks for smoking
Instructions
- 1
Combine black pepper, kosher salt, garlic powder, onion powder, cayenne pepper, and 2 tablespoons of brown sugar in a bowl to create the rub. Apply generously to all sides of the brisket point, pressing to adhere. Let rest at room temperature for 30 minutes while preparing the smoker.
- 2
Preheat smoker to 250°F using oak or hickory wood. Place the brisket point fat-side up on the grate and smoke for 6 hours, or until the internal temperature reaches 165°F and a dark bark has formed. Spritz with apple cider vinegar every 90 minutes after the first 3 hours.
- 3
Remove the brisket from the smoker and cut into 1.5-inch cubes, trimming away any hard fat. Place the cubes in a disposable aluminum pan.
- 4
In a bowl, whisk together the remaining brown sugar, barbecue sauce, honey, and beef broth. Pour the mixture over the cubed brisket and toss to coat evenly. Scatter the butter cubes on top.
- 5
Return the pan to the smoker uncovered and cook for an additional 2-3 hours at 275°F, stirring every 45 minutes. The burnt ends are done when the sauce has thickened into a sticky glaze, the edges are caramelized, and the meat is probe-tender with an internal temperature of 200-205°F.
- 6
Remove from the smoker and let rest for 10 minutes. Toss gently once more in the glaze before serving.