Burnt Ends Recipe
Burnt ends originated from Kansas City barbecue, which is famous for its sweet, tangy sauces and slow-smoked meats. In the early days of BBQ joints, the point end of a smoked brisket was often trimmed off and set aside because it was fattier and less uniform than the flat cut.
Equipment
- Smoker (or grill with smoking capabilities)
- Meat thermometer
- Sharp knife
- Cutting board
- Aluminum foil
- Baking dish or disposable aluminum tray
Ingredients
For the Brisket:
- 1 whole beef brisket (10-12 lbs)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
For the Sauce:
- 1 cup BBQ sauce (your favorite brand or homemade)
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the BrisketStart by trimming the brisket. Remove excess fat, but leave a thin layer to help the meat stay moist during smoking. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika to create a dry rub. Generously coat the brisket with the rub, ensuring even coverage on all sides.
- Set Up the SmokerPreheat your smoker to 225°F (107°C). Add wood chips or chunks, such as oak, hickory, or pecan, for a rich smoky flavor.
- Smoke the BrisketPlace the brisket fat side up on the smoker grates. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature. Smoke for 6-7 hours, or until the internal temperature reaches 165°F (74°C).
- Wrap the BrisketRemove the brisket from the smoker and wrap it tightly in aluminum foil. This step, known as the "Texas crutch," helps speed up the cooking process and locks in moisture. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 195°F-200°F (90°C-93°C).
- Separate the Point and Flat CutsOnce the brisket is fully cooked, remove it from the smoker and let it rest for 30 minutes. Use a sharp knife to separate the point cut (the fattier end) from the flat cut. Slice the point into 1-inch cubes.
- Prepare the Burnt EndsPlace the cubes of brisket into a baking dish. In a bowl, mix the BBQ sauce, honey, brown sugar, and apple cider vinegar. Pour the sauce over the brisket cubes, ensuring they are fully coated.
- Caramelize the Burnt EndsReturn the sauced brisket cubes to the smoker or oven (set to 250°F/121°C) and cook for 1-2 hours. Stir occasionally to allow the sauce to thicken and caramelize, creating that signature sticky, flavorful crust.
- Serve and EnjoyRemove the burnt ends from the smoker or oven and serve hot. Pair them with classic BBQ sides like coleslaw, cornbread, or baked beans for a complete meal.