Burnt Ends
This recipe for burnt ends features succulent brisket pieces coated in barbecue sauce and caramelized to perfection. Whether served as an appetizer or a main course, this dish is a quintessential treat for barbecue lovers.
Ingredients
- 1 brisket 8-13 lbs: Use a point cut for burnt ends exclusively or a packer cut for both sliced brisket and burnt ends.
- 1 cup barbecue rub: Sufficient to thoroughly coat the meat.
- 1/2 cup barbecue sauce: Combined with drippings to glaze the burnt ends effectively.
Instructions
- Trim excess fat from the brisket. Remove most of the fat cap if using a point or packer cut, ensuring other fat layers are reduced to approximately 1/3 to 1/4 inch thickness until the beef is visible.
- Generously coat the brisket with the barbecue rub, ensuring complete and even coverage.
- Wrap the seasoned brisket and refrigerate for 10-12 hours to allow the flavors to develop.
- Preheat a smoker to 250°F. Insert a meat thermometer into the brisket (avoiding fat) and smoke until the internal temperature reaches 170°F. This process typically requires 4-5 hours.
- Remove the brisket and wrap it tightly in foil or peach butcher paper. Return it to the smoker and continue cooking until the internal temperature reaches 190°F, which may take up to 8 hours.
- Allow the brisket to rest for 15 minutes after removing it from the smoker. Unwrap and cut into 1/2-inch cubes.
- Mix the barbecue sauce with the collected drippings and coat the brisket cubes thoroughly. Add more sauce if needed to ensure complete coverage.
- Arrange the cubes in a single layer and place them uncovered back into the smoker. Cook at 250°F (or increase to 275°F for a darker crust) for 45 minutes.
- Remove the burnt ends from the smoker and serve immediately.
Notes
Cooking the brisket in an aluminum pan will capture the drippings, which are essential for enhancing the sauce.
Peach butcher paper is ideal for wrapping the brisket during smoking.
An electric smoker is recommended for precise temperature control.
Start the smoking process early, as the preparation and cooking may take up to 12-13 hours.
Utilize a wireless digital meat thermometer to monitor the internal temperature without opening the smoker.
Peach butcher paper is ideal for wrapping the brisket during smoking.
An electric smoker is recommended for precise temperature control.
Start the smoking process early, as the preparation and cooking may take up to 12-13 hours.
Utilize a wireless digital meat thermometer to monitor the internal temperature without opening the smoker.