Brisket Burnt Ends

If you love smoky BBQ, these Brisket Burnt Ends are a must-try. Starting with a whole brisket, the point is cubed and cooked again with Bachan’s Original, brown sugar, honey, and BBQ rub. As a result, every bite is tender, smoky, sticky, and packed with flavor.

The best part is that this recipe makes the most of the entire brisket. The point becomes caramelized burnt ends, while the flat can be sliced and served alongside them or saved for another meal.

What Are Brisket Burnt Ends?

Brisket burnt ends are bite-sized pieces of smoked brisket that are cubed, sauced, and cooked a second time until the outside becomes caramelized and slightly crispy. They are often called meat candy because of their rich, smoky, sweet flavor.

Burnt ends traditionally come from the point of the brisket. This section has more marbling and a thicker fat layer than the flat. Therefore, it stays juicy during the additional cooking process while developing those crispy ends.

Once the brisket is separated, the point is cut into 1½-inch cubes and coated with sauce. Then, the brisket pieces return to the smoker so the sauce can thicken and caramelize.

Point vs. Flat: What’s the Difference?

A whole brisket contains two main muscles: the point and the flat. Although they come from the same large cut of meat, they have different amounts of fat.

The point of a brisket is the thicker, fattier section. Because it contains more marbling and connective tissue, it is ideal for burnt ends. During slow cooking, the fat renders throughout the meat, creating tender and juicy brisket cubes.

The flat cut is leaner and more uniform, making it better suited for slicing. Since it contains less fat, proper wrapping and resting are important for keeping it juicy.

Ingredients For Brisket Burnt Ends

• 1 whole brisket, 15–18 pounds
• 4 tablespoons yellow mustard, for the binder
• ¼ cup coarse black pepper
• ¼ cup coarse kosher salt
• ¼ cup Bachan’s Original Gluten Free
• 2 tablespoons BBQ rub
• ¼ cup brown sugar
• 2 tablespoons honey
• 1 tablespoon sesame seeds
• 2 tablespoons green onions, sliced
• ½ tablespoon Korean chili flakes
• Beef broth, for spritzing
• ½ cup rendered beef tallow

How to Make Brisket Burnt Ends

1. Prepare the Brisket

Start by trimming the excess fat and silver skin from the brisket. Leave a thin fat cap on the top side to help protect the meat during cooking.

Next, place the fat trimmings into a foil pan. As the brisket smokes, they will render into flavorful beef tallow.

2. Season the Brisket

Lightly coat the brisket with yellow mustard. Next, combine the coarse black pepper and kosher salt in a 50/50 mixture. Season all sides of the prepared brisket, making sure the dry rub covers the outside.

3. Smoke the Brisket

Preheat the pellet smoker to 250°F. Place the brisket on the smoker with the point end toward the hotter portion.

At the same time, place the foil pan of fat trimmings on the smoker to render.

4. Build the Bark

Smoke the brisket for approximately 6 hours. Once the bark is set, begin spritzing it periodically with beef broth.

This helps keep the outside moist while adding another layer of flavor.

5. Wrap the Brisket

When the internal temperature of the brisket reaches approximately 175°F, place it on aluminum foil.

Next, pour ½ cup of rendered beef tallow over the top. Tightly wrap the brisket and return it to the smoker for approximately 2 additional hours.

6. Separate the Point and Flat

Remove the brisket when it reaches approximately 195°F internally. Transfer it to a cutting board and use a sharp knife to separate the point from the flat.

The point becomes the burnt ends, while the flat can be wrapped and rested before slicing.

7. Cube and Sauce the Point

Remove the excess fat from the point, leaving enough rendered fat to keep the meat juicy.

Then, cut the point into approximately 1½-inch cubes.

Place the brisket cubes into a foil pan. Add Bachan’s Original, brown sugar, honey, and BBQ rub. Toss until evenly coated.

Cover the foil pan with aluminum foil and return it to the smoker for 30–45 minutes.

8. Rest and Slice the Flat

Meanwhile, wrap the brisket flat back in aluminum foil and let it rest for at least 1 hour.

After resting, place it on a cutting board and slice against the grain. Serve the brisket warm or save it for another dish.

9. Finish the Burnt Ends

Uncover the aluminum pan and baste the burnt ends with the juices in the bottom of the pan.

Then, continue cooking uncovered until the sauce thickens and coats the burnt end pieces. The edges should become sticky, caramelized, and slightly crispy.

Finally, garnish with sesame seeds, green onions, and Korean chili flakes. Serve immediately and enjoy!

Expert Tips

For the best results, don’t rush the cooking process. A whole brisket is a large cut of meat, so slow cooking gives the connective tissue time to break down.

Additionally, save the brisket fat trimmings and render them into beef tallow. It adds extra flavor when wrapping the brisket.

When checking the brisket, use temperature as a guide, but pay close attention to tenderness. Every brisket cooks differently.

Finally, allow the flat to rest before slicing. This helps keep the juices inside the meat.

Brisket Burnt Ends Variations

For spicier burnt ends, increase the Korean chili flakes or add your favorite spicy BBQ sauce. For sweeter brisket pieces, add more brown sugar or honey.

You can also use your favorite rub to create a different flavor. However, Bachan’s Original, brown sugar, honey, and BBQ rub create an incredible sweet and savory finish.

Storage

Allow leftover burnt ends to cool before placing them in an airtight container. Refrigerate for up to 4 days.

To freeze, place cooled brisket pieces in a freezer-safe bag or container and freeze for up to 3 months.

For the best way to reheat them, warm the burnt ends gently in a covered pan with a little beef broth or leftover juices.

FAQs On Brisket Burnt Ends

What part of the brisket is best for burnt ends? The point of the brisket is best because it contains more fat and marbling than the flat. This helps keep the brisket cubes tender during the second cooking process.

Can I make burnt ends without a whole brisket? Yes. A brisket point can be purchased separately from a local butcher. However, using a whole brisket gives you both sliced brisket and burnt ends from one cook.

Why are my burnt ends tough? Tough burnt ends generally need more cooking time. The point contains connective tissue that needs additional time to break down, so continue cooking until the brisket pieces are tender.

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