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Smoked Brisket Burnt Ends Recipe Easy BBQ Sauce for Perfect Flavor

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These flavorful smoked brisket burnt ends feature a crispy, caramelized crust with tender, juicy meat inside, enhanced by a tangy homemade BBQ sauce. Perfect for BBQ gatherings, this recipe balances smoky, sweet, and savory flavors with simple ingredients and mostly hands-off smoking.

Ingredients

Scale
  • 4 to 5 pounds beef brisket point (fatty, flavorful part)
  • 2 tbsp paprika (smoked paprika optional)
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Hickory or oak wood chips or chunks
  • Optional glaze: 1-2 tbsp honey or molasses

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch for flavor and moisture. Cut into roughly 1.5-inch cubes, keeping some fat cap intact on a few pieces.
  2. Mix paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne in a bowl. Coat brisket cubes evenly with the rub and let rest at room temperature for at least 30 minutes.
  3. Preheat smoker to 225°F (107°C). Add wood chips or chunks to generate smoke and maintain consistent temperature.
  4. Place brisket cubes on smoker racks or in a foil tray with space between pieces. Smoke for about 3 hours until bark forms and internal temperature reaches 165°F (74°C).
  5. While smoking, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper to make BBQ sauce. Adjust to taste.
  6. Remove brisket cubes from smoker and place in a disposable pan. Pour half the BBQ sauce over cubes and gently toss to coat evenly.
  7. Return pan to smoker for another 1.5 to 2 hours at 225°F (107°C) to allow sauce to thicken and caramelize. Optionally add honey or molasses during the last 30 minutes for extra glaze.
  8. Check for tenderness; burnt ends are done when tender and sauce is sticky and caramelized, internal temperature around 195°F (90°C). Avoid overcooking.
  9. Let burnt ends rest for about 10 minutes before serving to lock in juices and allow sauce to set.

Notes

Keep smoke thin to avoid bitterness. Maintain steady temperature and avoid opening smoker too often. Let rubbed meat rest before smoking. Apply sauce late to prevent soggy bark. Rest burnt ends before serving to lock in juices. For oven method, bake at 275°F (135°C) on wire rack and finish under broiler with sauce for caramelization.

Nutrition

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