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Savory Smoked Brisket Burnt Ends Recipe Easy Rich BBQ Sauce

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Tender, smoky burnt ends made from brisket cubes coated in a rich, tangy, and slightly sweet BBQ sauce. Perfect for backyard cookouts and casual gatherings.

Ingredients

Scale
  • 5 pounds beef brisket point or flat (preferably point for more marbling)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 cup ketchup
  • ½ cup packed brown sugar
  • ¼ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon honey or molasses (optional)
  • A few drops liquid smoke (optional)

Instructions

  1. Trim the brisket, removing excess fat but leaving about ¼ inch for moisture and flavor. Remove silver skin if present. This takes about 15 minutes.
  2. Mix kosher salt, coarse black pepper, smoked paprika, and garlic powder in a small bowl. Rub this seasoning all over the brisket. Let it sit at room temperature for 30 minutes to 1 hour.
  3. Preheat smoker or charcoal grill with smoke box to 225°F (107°C). Use hardwoods like oak, hickory, or pecan for smoke flavor. Add soaked wood chips or chunks as needed.
  4. Place the brisket fat-side up on the smoker grate. Smoke for about 4 hours or until internal temperature reaches 190°F (88°C). Avoid opening the lid frequently.
  5. Remove brisket and let rest for 20 minutes. Cut into 1-inch cubes.
  6. While brisket rests, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, cayenne (if using), and honey or molasses (if using). Simmer gently for 5 minutes if thicker sauce is desired.
  7. Toss brisket cubes in half of the BBQ sauce. Place cubes in a disposable aluminum pan and return to smoker at 225°F (107°C) for 1 to 1.5 hours to caramelize sauce and crisp bark.
  8. After smoking, toss burnt ends with remaining BBQ sauce for a sticky glaze. Serve warm.

Notes

Maintain steady smoker temperature at 225°F (107°C) for best bark and tenderness. Avoid opening smoker lid frequently to prevent heat loss. Wrap pan loosely with foil during last 30 minutes if burnt ends start drying out. Sauce can be simmered for thicker consistency or used straight mixed. For oven version, bake cubes at 275°F (135°C) for 2-3 hours with wood chips nearby for smoke flavor. Adjust cayenne pepper for desired heat level.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ sauce, smoked meat, backyard BBQ, brisket recipe, smoked brisket burnt ends

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