If you’re a fan of BBQ, then you’ve probably heard of burnt ends. These delicious, crispy, and flavorful cubes of brisket are a must-try for any barbecue enthusiast. Whether you’re smoking your own brisket or looking for ways to elevate your BBQ experience, this burnt ends recipe will give you the perfect balance of tenderness and smoky flavor.

Burnt ends are the crispy, flavorful bits from the point of a brisket. After a long and low smoking session, the point becomes tender and juicy, making it perfect for cutting into cubes, seasoning, and smoking again to create those irresistible burnt ends. In this comprehensive guide, you’ll learn everything you need to know about making burnt ends, from ingredients and step-by-step instructions to tips, nutrition facts, and much more!

Why You’ll Love This Burnt Ends Recipe

Burnt ends are often referred to as “meat candy,” and once you try them, you’ll understand why. The combination of tender brisket, smoky flavor, and a sweet, spicy glaze creates a bite that’s hard to resist. Whether you’re making them as a treat for a party or as a side dish to your main brisket, these burnt ends are sure to be the star of the show.

The secret to perfect burnt ends lies in using high-quality meat, seasoning it properly, and taking the time to cook it low and slow. This method ensures the best texture and flavor, which is exactly what you’ll get with this burnt ends recipe.

Ingredients for Burnt Ends

To make these tender and flavorful burnt ends, you’ll need the following ingredients:

For the Brisket:

• Whole Brisket (about 10-12 lbs)
• Beef Tallow (for seasoning)
• Spicy Dry Rub (or your preferred BBQ rub)
• Apple Cider Vinegar (for spritzing during smoking)

For the Burnt Ends Glaze:

• BBQ Sauce (your favorite brand)
• Honey (local honey works best)
• Chipotle Puree (for that smoky, spicy kick)
• Cherry Chipotle Ale Rub (or any BBQ rub with a sweet, spicy flavor)

Step-by-Step Instructions for the Best Burnt Ends

Creating perfect burnt ends is all about patience, the right ingredients, and following a step-by-step process. Here’s how to make them:

Step 1: Prep the Brisket

Before you begin smoking, you need to prepare the brisket:

• Trim the Brisket: Start by placing the brisket fat-side down on a cutting board. Trim any excess fat, leaving about a ¼ inch fat cap. Cut a corner off the brisket point so you know how to cut against the grain later.
• Season the Brisket: Rub the brisket generously with beef tallow, then apply your preferred dry rub. Make sure it’s evenly coated on all sides.
• Dry Brine: Refrigerate the brisket for at least 4 hours (12 hours is ideal) to allow the seasoning to soak in.

Step 2: Smoke the Brisket

Smoking the brisket is key to getting the perfect flavor and texture:

• Prepare the Smoker: Set your smoker to 225°F and add wood chips for a smoky flavor. Place a foil pan with boiling water in the smoker to help keep moisture levels up.
• Smoke the Brisket: Place the brisket fat-side down in the smoker and smoke it for 7-8 hours until it reaches an internal temperature of 165-170°F.
• Wrap the Brisket: After the brisket reaches the right temperature, lay out two long pieces of butcher paper, spritz with apple cider vinegar, and wrap the brisket tightly. Return the brisket to the smoker and increase the temperature to 250-265°F. Smoke until the internal temperature reaches 195-200°F (approximately 5-6 hours).
• Rest the Brisket: Let the brisket rest in a cooler, still wrapped, for about 2 hours.

Step 3: Prepare the Burnt Ends

Once the brisket is rested, you can start on the burnt ends:

• Cut the Point: Remove the point from the brisket. Cut it into 2-inch cubes.
• Season the Burnt Ends: Place the cubed brisket point into a foil pan. Drizzle in the reserved brisket juices from the butcher paper, add the BBQ sauce, honey, chipotle puree, and Cherry Chipotle Ale Rub. Mix everything together until the burnt ends are evenly coated.

Step 4: Smoke the Burnt Ends

Now it’s time to finish cooking the burnt ends:

• Place the Pan in the Smoker: Place the pan with the seasoned brisket cubes back into the smoker. Set the smoker to 250°F and let the burnt ends cook for 1-2 hours.
• Check for Tenderness: After 1-2 hours, check the burnt ends. They should be tender and slightly caramelized on the outside. Once they reach the perfect texture, remove them from the smoker.

Step 5: Serve and Enjoy

Let the burnt ends cool for 10 minutes before serving. You can serve them alongside the rest of your brisket slices for a complete BBQ meal.

Nutrition Facts for BBQ Burnt Ends

Here’s an estimated breakdown of the nutritional values per serving (assuming a 3 oz serving size):

Keep in mind, nutritional values can vary depending on the specific ingredients and portion sizes used.

What to Serve with Burnt Ends

Burnt ends are best served with classic BBQ sides. Here are some of the best options to complement your burnt ends:

• Mac and Cheese: A rich, creamy side dish that pairs perfectly with the smoky brisket flavor.
• Cornbread: A slightly sweet and crumbly bread that soaks up the BBQ sauce wonderfully.
• Baked Beans: Smoky, sweet, and savory beans balance the rich meatiness of the burnt ends.
• Collard Greens: A southern classic, offering a slightly bitter contrast to the rich, sweet flavor of the burnt ends.
• Pickles: The acidity of pickles cuts through the richness of the burnt ends, making each bite refreshing.

Common FAQs About Burnt Ends

Why are burnt ends so tender?

Burnt ends come from the point of the brisket, which is a fattier cut. When smoked low and slow, the fat breaks down, turning into collagen and gelatin, making the meat incredibly tender and juicy.

What makes burnt ends different from regular brisket?

While regular brisket is sliced across the grain, burnt ends are made from the point of the brisket, which is cubed, seasoned, and smoked again. This process gives burnt ends a crispy exterior and a tender, juicy inside.

Can I make burnt ends with other cuts of meat?

Yes! You can use other cuts of beef, such as chuck roast, to make Poor Man’s Burnt Ends. This is a budget-friendly alternative to traditional brisket burnt ends.

How long should I smoke the brisket?

For the perfect brisket, smoke it for about 12-14 hours at 225°F, depending on the size of the brisket and how much fat you leave on. The goal is to reach an internal temperature of 195-200°F for maximum tenderness.

Can I make burnt ends in an oven?

While the smoker is ideal for producing that rich smoky flavor, you can make burnt ends in the oven if you don’t have a smoker. Use a low temperature (around 250°F) and bake for 1-2 hours after cubing and seasoning.

Tips for Perfect Burnt Ends

• Patience is Key: Low and slow is the way to go when smoking brisket and burnt ends. Rushing the process will result in tough, dry meat.
• Use the Right Rub: A good dry rub will enhance the flavor of the brisket and burnt ends. Don’t be afraid to experiment with different rubs to find your perfect blend.
• Resting Is Crucial: Don’t skip the resting phase. Letting the brisket rest in a cooler for 2 hours after smoking helps the meat reabsorb its juices, keeping it tender.
• Check for Tenderness: When making burnt ends, be sure to check the meat’s tenderness by using a fork. If it pulls apart easily, it’s ready.

Conclusion:

If you love smoky, tender meat that’s bursting with flavor, then this burnt ends recipe is for you. It’s a bit of a labor of love, but the end result is worth every minute spent smoking and seasoning. Whether you’re making burnt ends for a special occasion or as part of your BBQ feast, these little cubes of brisket are guaranteed to impress.