5.0 from 60 votes
Burnt Ends
This recipe for burnt ends is tender cubes of brisket coated in BBQ sauce, then cooked until caramelized. The most delicious way to enjoy brisket, burnt ends are the perfect main course or appetizer option!
Prep Time
10 hrs
Cook Time
13 hrs
Total Time
23 hrs
Servings: 12
Calories: 445 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb brisket use a point cut (for only burnt ends) or a packer cut (if you want to make traditional sliced brisket with the burnt ends)
- 1 cup BBQ Rub enough to completely cover the meat
- 1/2 cup BBQ sauce enough sauce to mix with drippings to coat the burnt ends
Instructions
- Trim the excess fat off the brisket. You want to remove most of the fat cap if you have a point or packer cut. Other excess fat should be removed to 1/3 or 1/4 inch until you can see the beef through the fat.
- Completely cover the brisket in BBQ rub.
- Cover the meat and refrigerate it for 10-12 hours.
- Preheat the smoker to 250 degrees F.
- Insert a meat thermometer (into the meat, not fat) and place the meat in the smoker until the internal temperature reaches 170 degrees F. This may take 4-5 hours.
- Once the meat reaches 170 degrees F, remove the meat and wrap it in foil or peach butcher paper. Place the meat back in the smoker until it reaches 190 degrees F. This make take up to 8 hours.
- Remove the meat from the smoker, take the meat out of the wrapping and let it rest for 15 minutes.
- Cut up the meat into 1/2 inch cubes.
- Coat the cubes of meat with a mixture of 1/2 cup BBQ sauce and all of the pan drippings. It should be enough to completely coat the burnt ends. Use more BBQ sauce if needed.
- Place the cubes uncovered into the smoker and cook for 45 minutes. Leave the temperature at 250 degrees F or bump up the temperature to 275 degrees F for a darker coating.
- Remove the burnt ends from the smoker and serve.
Cup of Yum
Notes
- Cook the brisket in an aluminum pan to retain the drippings for the sauce.
- Use peach butcher paper to wrap the brisket.
- Use an electric smoker for easy temperature control.
- Start smoking early, the whole process for making burnt ends may take as long as 12-13 hours.
- Make sure you use a meat thermometer. It is better to have a wireless digital meat thermometer so you can monitor the temperature without opening the smoker.
Nutrition Information
Calories
445kcal
(22%)
Carbohydrates
17g
(6%)
Protein
64g
(128%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Cholesterol
187mg
(62%)
Sodium
487mg
(20%)
Potassium
1133mg
(32%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
360IU
(7%)
Vitamin C
1.6mg
(2%)
Calcium
139mg
(14%)
Iron
10.1mg
(56%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 445
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 64g | 128% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 187mg | 62% |
| Sodium | 487mg | 20% |
| Potassium | 1133mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 139mg | 14% |
| Iron | 10.1mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.