Print

Flavorful Smoked Brisket Burnt Ends with Sticky BBQ Glaze

smoked brisket burnt ends - featured image
Print Recipe

These smoked brisket burnt ends feature a caramelized, sticky crust with a juicy, tender inside, coated in a tangy and sweet homemade BBQ glaze. Perfect for gatherings and slow-cooked to smoky perfection.

Ingredients

Scale
  • 4–5 pounds brisket point cut (deckle)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup barbecue sauce (thick, smoky variety like Sweet Baby Ray’s)
  • ¼ cup honey
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • Splash of hot sauce (optional)
  • Wood chips or chunks for smoking (hickory or oak)
  • Aluminum foil or disposable pan

Instructions

  1. Trim excess silver skin and large fat chunks from the brisket point, leaving about ¼ inch of fat for flavor and moisture (about 10 minutes).
  2. Mix the BBQ rub ingredients (smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and optional cayenne pepper) in a bowl.
  3. Generously coat all sides of the brisket point with the rub, pressing it in so it sticks well. Let it rest for 30 minutes at room temperature.
  4. Preheat your smoker or grill to 225°F (107°C). Add hickory or oak wood chips for smoke.
  5. Place the brisket point fat side up on the smoker rack. Smoke for about 4-5 hours until internal temperature reaches 165°F (74°C).
  6. Transfer the brisket to a cutting board and cut into roughly 1.5-inch cubes.
  7. Mix the sticky BBQ glaze ingredients (barbecue sauce, honey, melted butter, apple cider vinegar, and optional hot sauce).
  8. Toss the brisket cubes in the glaze until well coated, then place them in a disposable aluminum pan or wrap tightly in foil.
  9. Return the wrapped brisket cubes to the smoker and smoke for another 1.5 to 2 hours until edges are caramelized and sticky and internal temp hits about 200°F (93°C).
  10. Let the burnt ends rest briefly to let juices redistribute. Serve warm.

Notes

If burnt ends dry out before caramelizing, spritz with apple juice or water every 30 minutes during the second smoke. Wrap tightly during glazing phase to lock in moisture, then unwrap for last 15 minutes to caramelize glaze. Use a reliable meat thermometer to avoid over or undercooking. For dairy-free glaze, substitute butter with olive oil or vegan butter. For gluten-free, ensure BBQ sauce is certified gluten-free.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ glaze, smoked meat, barbecue, brisket recipe, sticky BBQ, smoked brisket burnt ends

Find it online: https://fuzzyforker.com/flavorful-smoked-brisket-burnt-ends-recipe-easy-sticky-bbq-glaze/