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There’s nothing quite like a tray of smoked brisket burnt ends fresh off the smoker. These little cubes of BBQ bliss are the perfect combination of bark, smoke, and sweet heat. Starting with a full packer brisket and layering in course salt, black pepper, and mustard, we slowly build flavor during a 12-hour smoke before finishing with a caramelized glaze of your favorite BBQ sauce. Whether you’re prepping for a backyard bash, a Father’s Day, or just hungry for the best bite in barbecue, this recipe is a game changer for your BBQ lineup.

A close-up shot of juicy, saucy brisket burnt ends in an aluminum tray—some already eaten. The edges are caramelized and crispy, with the dark brown meat covered in a sticky sauce.

The Chemistry of Brisket Burnt Ends

Burnt ends start with the point of the brisket- a fattier, more marbled section that holds up beautifully to a long cook. Smoking at a low temperature, typically 225 degrees F, allows the connective tissue to break down slowly. The initial smoke phase builds bark, and wrapping in peach butcher paper locks in moisture while pushing through the stall. Finishing uncovered in a foil pan with barbecue sauce and an extra hit of heat helps the sugars caramelize and cling to each cube. Resting time is essential; letting the wrapped brisket sit for 1-2 hours makes slicing and cubing easier, while keeping the juicy brisket texture intact.

A white plate loaded with BBQ beef, mac and cheese, salad, and juicy brisket burnt ends is sitting by a foil pan packed with more barbecue on a white table. There’s a blue napkin and a fork next to it—total feast vibes.

Recipe Troubleshooting

Many home smokers find that their brisket turns out dry or chewy when overcooked or if there is not enough fat layer in the meat. To prevent this, use a leave-in thermometer, and when trimming the fat, leave about half.

Not trimming the excess fat can lead to greasy bites, while skipping the rest phase makes the brisket difficult to slice cleanly.

Others struggle to get that signature bark and caramelized crust, especially if the smoker temperature fluctuates. Be sure to monitor the smoker temperature, keeping it around 225 degrees. Also, don’t wrap the brisket too early.

Should I wrap the brisket? Yes, in peach butcher paper for the best bark and moisture balance.

If you don’t differentiate between the point and the flat, it’s easy to overcook the leaner parts.

The burnt ends might lack depth if the seasoned brisket isn’t layered well with rub and smoke.

Can I use the oven or slow cooker instead of a smoker? Technically, yes, but you’ll miss the smoke flavor.

No smoky flavor – possibly due to using light wood chips or skipping the first smoke phase.

What temperature should I smoke the meat to? Until the internal temperature of the meat reaches 200°F and is probe tender.

How do I reheat without drying it out? Use an airtight container and warm slowly with a splash of beef tallow or broth.

The texture was mushy. Over-braising or cooking in too much sauce.

Sauce over-powered the meat. Choose a tangy BBQ sauce and go light.

The brisket didn’t render enough fat. Opt for a whole packet of brisket from a local butcher. Ensuring the quality of meat is high. Plus, follow the temperature and time guidelines accurately.

Took too long. It’s a labor of love, but the best burnt ends are worth it.

A white plate loaded up with brisket burnt ends, creamy mac and cheese, and a fresh green salad with cherry tomatoes and nuts on top.

Serving Suggestions

This recipe fits right in with summer grilling recipes, Memorial Day BBQ ideas, or Father’s Day smoker recipes. Also trending for game day food, backyard barbecue favorites, or even holiday briskets.

Serve with white bread, pickles, and red onion on a wooden board for the true BBQ joint look. Pair with creamy coleslaw, baked beans or smoked mac and cheese. Want to go handheld? Toss into a slider bun or over nachos. Finish with a drizzle of tangy BBQ sauce and a sprinkle of green onions for a pop of color. Best drinks? Iced sweet tea, bourbon or sparkling lemonade. Garnish with fresh parsley or serve beside cornbread and honey butter and potato salad.

A close-up shot of brisket burnt ends in a foil pan, with a plate behind it loaded with more burnt ends, mac and cheese, and some greens—all spread out on a white surface with a blue cloth.

Storage Tips

Store leftover burnt ends in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or in a skillet with a little beef tallow to restore moisture.

Freezer– Wrap cooled burnt ends in plastic wrap, then in aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight and reheat with sauce.

Make Ahead– Smoke the brisket and cube the burnt ends a day ahead. Store in the fridge, then glaze and return to the smoker for the final hour just before serving.

Theres a plate with brisket burnt ends, salad, and rice right next to a foil tray packed with saucy, tender burnt ends—all laid out on a white surface.

Recommended Products

Traeger Smoked Burnt Ends

Whether you’re making them for the second time or diving into your first brisket, these smoked burnt ends are the definition of meat candy. Rich, juicy, packed with extra flavor, and kissed with smoke flavor, they’re guaranteed to be the best part of your next BBQ. Serve them hot, sticky, and straight from the smoker- you’ll have everyone asking for your brisket burnt end recipe. Enjoy every bite!

A close-up of caramelized brisket burnt ends in a foil tray, with the text: Brisket Burnt Ends Recipe—perfect if youre craving super tender, flavor-packed bites!.

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A close-up shot of juicy, saucy brisket burnt ends in an aluminum tray—some already eaten. The edges are caramelized and crispy, with the dark brown meat covered in a sticky sauce.

Texas-Style Burnt Ends that Melt in Your Mouth

5 from 1 vote
Author: Madison Reid
Total Time: 15 hours
Prep Time: 1 hour
Cook Time: 12 hours
Resting Time: 2 hours
Servings: 24
Print Recipe Pin Recipe
Get perfectly caramelized brisket burnt ends with smoky flavor and a sticky-sweet BBQ glaze. This will be a favorite at the family BBQ!

Ingredients 

  • 1 full brisket
  • 1/2 cup mustard
  • 1/4 cup course salt
  • 1/4 cup course pepper
  • 1 cup BBQ sauce

Instructions

  • Trim off excess fat from the brisket. Some fat will melt down while it bakes, but not the majority, so I like trimming it. There is a river of fat between the flat and the tip, trim most of the fat out, leaving it still connected by just an inch of meat.
  • Cover the entire brisket in mustard and then sprinkle the salt and pepper all over.
  • Place the brisket on a cookie sheet, cover with foil and place in the fridge until you are ready to smoke.
  • Turn your smoker on, let it smoke, then turn the temperature to 225.
  • Take the foil off the brisket, and place the meat on the smoker grill grates, fat side down.
  • Smoke for 6 hours.
  • Turn the heat up on the smoker to 250 and smoke another hour.
  • After 7 hours, remove the brisket and wrap it tightly in butcher paper, and place in a disposable pan. Place back on the smoker.
  • Turn the temperature back down to 225 and smoke another 5 hours.
  • Remove the brisket, keep the smoker on, go inside, carefully unwrap it, and slice the tip off of the flat by cutting that last inch of meat you left to keep it intact.
  • Wrap the flat back up, place it back in the pan, and cover the whole thing with aluminum foil to rest.
  • Chop the brisket tip into 1-inch cubes, place in a 9×13 disposable pan, and cover in your favorite BBQ sauce.
  • Place the uncovered pan full of brisket cubes back onto the smoker and smoke for an additional 60 minutes.
  • Remove and cover the burnt ends to keep warm while you slice the brisket flat that has been resting. Serve the burnt ends on the side of the brisket slices.

Nutrition

Calories: 147kcal Carbohydrates: 7g Protein: 16g Fat: 6g Saturated Fat: 2g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 3g Trans Fat: 0.001g Cholesterol: 47mg Sodium: 1419mg Potassium: 318mg Fiber: 1g Sugar: 4g Vitamin A: 44IU Vitamin C: 0.1mg Calcium: 23mg Iron: 2mg
Course: Main Course

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