0 from 6 votes
Brisket Burnt Ends
Brisket burnt ends are Kansas City-style cubes of tender, deliciously caramelized beef smoked low and slow with your favorite BBQ dry rub.
Prep Time
20 mins
Cook Time
12 hrs
Total Time
12 hrs 20 mins
Servings: 8
Calories: 632 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 6-8 pound brisket point/deckle (See Note 1)
- 1/4 cup favorite BBQ Dry Rub (See Note 2)
- 1 cup beef stock
- 1/4 cup butter
- 1/4 cup brown sugar
- 3 tbs honey
- 3 tsp Tabasco or hot sauce of choice
Instructions
- Preheat your smoker to 225°F using oak and or maple, cherry wood.
- Trim the brisket point by removing any remaining hard fat and also trimming the top fat cap down to 1/4 inch thickness (See Note 1).
- Season the brisket point on all sides with your favorite Dry Rub (See Note 2). Insert a meat thermometer in the thickest part of the brisket point.
- Place the dry rubbed brisket point in your smoker, close lid, and smoke until the internal temperature reaches 165°F (typically 6-8 hours, depending on the size and thickness of your meat). Spritz with the beef stock every hour during this initial smoke phase.
- When brisket reaches 165°F, wrap tightly in butcher paper and return to the smoker (leaving meat thermometer in still). Smoke until the internal temperature reaches 195°F (typically about 3 hours).
- Place the butter, brown sugar, honey, and Tabasco in a saucepan. Cook for several minutes and the mixture is bubbling.
- Remove brisket point from smoker and butcher paper. Cut into 1-inch cubes. Transfer the cubes to an aluminum pan and pour the brown sugar mixture on top, tossing to coat.
- Place the uncovered pan back in the smoker and close the lid. Continue smoking at 225°F for 1.5-2 hours. The burnt ends will be coated with the sauce and exterior should be caramelized on all sides.
- Serve as is or with traditional white bread and other BBQ sides.
Cup of Yum
Notes
- If starting with a whole brisket, separate the point from the flat by running a sharp knife through the vein of hard white fat between the two muscles. Use the flat brisket for my Corned Beef recipe and the point/deckle for these burnt ends.
- I like to use my All Purpose BBQ Dry Rub, Kansas City Style Dry Rub or you favorite dry rub.
- For SMALLER brisket point/deckle:2.5-3 lb point/deckle dry rubbed = about 3.5 hours to reach 165°FWrapped and back in until 195°F about 2 hoursSauced in foil pan back in smoker for one hour and serve.
Nutrition Information
Calories
632kcal
(32%)
Carbohydrates
14g
(5%)
Protein
71g
(142%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
226mg
(75%)
Sodium
416mg
(17%)
Potassium
1195mg
(34%)
Fiber
0.02g
(0%)
Sugar
13g
(26%)
Vitamin A
180IU
(4%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 632
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 14g | 5% |
| Protein | 71g | 142% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 226mg | 75% |
| Sodium | 416mg | 17% |
| Potassium | 1195mg | 25% |
| Fiber | 0.02g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.