Bone Marrow Brisket Burnt Ends just leveled up the BBQ game!
These are a delicious twist on one of the most classic bites of BBQ. Each piece is coated in BBQ flavoring and smoked bone marrow.
What does bone marrow taste like?
Bone marrow has a buttery umami flavor profile to it. When you add it to a steak or these burnt ends a bold beefy flavor really comes through.
Properly Preparing Bone Marrow
The trick to good tasting bone marrow, or meat in general, is to first make sure that it is sourced from a high quality cow. A higher quality animal is always going to have better flavor and higher nutritional value.
Another crucial factor to taste is preparing it correctly. Make sure that you soak the bones overnight in salt water which will help draw out any impurities and blood that may be in the bones. When you have clean, pure bone marrow, it will be a delicious experience!
Ingredients you will need
Meat: Brisket point
Bone Marrow: Bone marrow bones from your local butcher
Burnt Ends: BBQ sauce and a BBQ rub
How to make Bone Marrow Brisket Burnt Ends
Preparing the brisket
Place the brisket in the freezer for about 1 hour prior to trimming it. This will help make clean cuts and make for a much easier trim job. I like to trim all of the excess fat off of the point of the brisket and then leave the fat cap 1/4 inch thick on the flat side.
I like to make beef tallow out of my brisket trimming by putting them in a pan and smoking them with the brisket. Typically, I wrap my brisket with some smoked beef tallow which adds a ton of flavor to the brisket.
Use yellow mustard as a binder to help the seasoning stick, then season the brisket with SPG salt, coarse black pepper and garlic powder on both sides.
Smoking the brisket for the burnt ends
Place the brisket on the smoker at 250°F for 6 hours overnight. I like to smoke my briskets with the fat cap up using oak or hickory wood for bold smoke flavor.
Preparing and smoking the bone marrow
Soak your bone marrow overnight in 3 cups of water and ¼ cup kosher salt. This will help clean the bone marrow by drawing out any blood helping it taste better.
Remove the bones from the water, then pat them dry and season the outsides with salt and pepper.
Place the bone marrow bones in a cast iron skillet to capture any drippings then place them on the smoker for 1 hour.
Turning the brisket into bone marrow burnt ends
Once the brisket’s bark is set and it reaches an internal temp of 190° F, remove it from the smoker.
With a sharp knife, separate the point from the flat by slowly cutting between the two muscles until they separate.
Cut the point into 1×1 inch cubes. Place the cubes in a pan then add 1/2 cup of BBQ sauce, 2 tbsp of your favorite BBQ rub and 1/4 cup of the smoked bone marrow. Mix thoroughly then place back on the smoker for 30 minutes.
Remove the bone marrow brisket burnt ends from the smoker once the BBQ sauce caramelizes. Serve them hot and enjoy!
Looking for other smoked recipes?
Be sure to check out some of my other favorite recipes below!
Smoked Cuban Sandwich: Smoked pulled pork loaded in a sandwich with ham, salami, Swiss cheese and pickles. This is one of the most classic sandwiches of all time for a reason!
Smoked Hot Honey Bacon Ribs: Pork ribs smoked low and slow topped with hot honey and bacon for the perfect sweet heat bite. These are a fun, delicious way to make ribs.
Smoked Beef Birria Tacos: If you’ve never had birria tacos, you’re missing out on life! These tacos are smoked then braised to fall apart tender. All held together in a tortilla with gooey Oaxaca Cheese. Do yourself a flavor and make these!
Smoked Street Corn Queso Dip: This is one of my most popular recipes for a good reason! It’s perfect for game day or any gather. This one is super easy to make, but it packs a ton of delicious flavor.Print
- 3 pounds of brisket point
- 1/2 cup BBQ sauce
- 2 tbsp of BBQ rub
- 6 bones of bone marrow
- Trim your brisket and season with salt, pepper, garlic on both sides.
- Smoke the brisket and brisket fat trimming at 250° F for 6 hours overnight using oak wood
- Soak your bone marrow overnight in 3 cups of water and ¼ cup kosher salt. This will help clean the bone marrow making it taste better.
- Pat your bone marrow dry, then season it up with salt and pepper and smoke it for 1 hour in a cast iron skillet to capture any drippings.
- Once the brisket reaches an internal temp of 190° F, separate the point from the flat.
- Cut the point into 1×1 inch cubes, add ½ cup BBQ sauce, 2 tbsp of your favorite BBQ rub and 4 bones of the smoked bone marrow.
- Mix and place back in the smoker for 30 minutes until the BBQ sauce caramelizes