Smoked Brisket Burnt Ends
Caramelized, candy-like cubes of brisket point with intense flavor.
Jump to RecipeBurnt ends are the crown jewels of BBQ, and these brisket point burnt ends are absolutely divine. There's a reason they call them "meat candy" - the combination of smoky, caramelized exterior and buttery, melt-in-your-mouth interior is utterly addictive. Once you've had proper burnt ends, you'll understand the obsession.
I make burnt ends for special BBQ gatherings where I really want to impress. They're perfect for tailgate parties, championship game watch parties, or as the star appetizer at a summer cookout. Fair warning: make more than you think you need, because these disappear fast.
Serve burnt ends on their own with toothpicks as an appetizer, or pile them onto a sandwich with pickles and onions. They're incredible over creamy mac and cheese or loaded onto baked potatoes. For a fun twist, use them as a pizza topping with caramelized onions and smoked gouda.
Experiment with different glazes for variety. A spicy honey glaze with cayenne creates heat lovers' burnt ends. Try an Asian-inspired version with hoisin and sesame, or go sweet with a maple-bourbon glaze. You can even make them with a Carolina mustard sauce for a tangy twist.
The key is cutting the point into uniform cubes so they cook evenly during the second smoke phase. Don't be shy with the sauce during the final stage - that's what creates the caramelized, candy-like coating. Toss them gently in sauce every 15 minutes for the best glazed finish.
Ingredients
Instructions
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1
Season brisket point generously with rub. Try Meat Church Holy Cow Rub for extra flavor.
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2
Smoke at 250°F for 6 hours until bark is set.
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3
Wrap in pink butcher paper and continue to 195°F internal.
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4
Cut into 1-inch cubes.
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5
Toss cubes with butter, honey, and brown sugar.
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6
Place in aluminum pan.
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7
Return to smoker uncovered for 1-2 hours.
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8
Add BBQ sauce and toss.
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9
Smoke until cubes are caramelized and jiggly.
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10
Internal temp should reach 205°F and cubes should be probe tender. Use an instant-read thermometer for accuracy.