Brisket Burnt Ends
Burnt ends are the best bite on the brisket. Separate the point, cube it into 1 inch chunks, toss in rub and sauce with a little honey, and return to 250 to 275F in a pan for 1.5 to 2 hours until they candy up and jiggle. Sticky, rich, gone fast.
- Method
- Low & slow, second cook
- Total time
- 1.5 to 2 hr after the brisket
- Target internal temp
- 200 to 205F
- Gear
- Offset smoker, foil pan, tongs
- Difficulty
- Medium
- Serves
- 6 to 8
Ingredients
- 1 cooked brisket point
- 2 tbsp BBQ rub
- 1 cup BBQ sauce
- 2 tbsp honey or brown sugar
- Post oak
The Cook
- 01
Separate the point from the flat along the fat seam once the brisket is rested.
- 02
Cube the point into 1 inch chunks. Keep them even so they candy at the same rate.
- 03
Toss the cubes in a light coat of rub.
- 04
Pile them into a foil pan, drizzle with sauce and the honey or brown sugar, and toss to coat.
- 05
Return the pan to the smoker at 250 to 275F. Stir every 30 minutes so the sugar glazes and does not scorch on one side.
- 06
Run 1.5 to 2 hours until the sauce tightens to a candy glaze and the cubes jiggle.
- 07
Pull and serve hot. They firm up as they cool.
Doneness
200 to 205F inside the cubes. The glaze should be sticky and set, and the chunks should wobble and pull apart easy.
Pro Tip
Do not skimp on the fat. Cube from the fattiest part of the point. Lean chunks never candy, they just dry into chewy nuggets.
Questions
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