Print

Smoked Brisket Burnt Ends Recipe Easy Sweet BBQ Sauce Step-by-Step

smoked brisket burnt ends - featured image
Print Recipe

Flavorful smoked brisket burnt ends with a sweet BBQ sauce that creates a sticky, smoky crust and tender meat. This recipe is approachable for weekend cooks and perfect for gatherings.

Ingredients

Scale
  • 4 to 5 pounds beef brisket point (1.8 to 2.3 kg)
  • 2 tablespoons yellow mustard
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups hickory or oak wood chips, soaked in water for at least 30 minutes

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch (6 mm) fat cap.
  2. Rub the brisket all over with yellow mustard to help the dry rub stick.
  3. Mix dry rub ingredients (paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cayenne pepper) and coat the brisket evenly.
  4. Let the brisket sit at room temperature for 30 minutes while prepping the smoker.
  5. Preheat smoker to 225°F (107°C) and add soaked hickory wood chips.
  6. Place brisket fat side up on smoker grate and smoke until internal temperature reaches 165°F (74°C), about 4-5 hours.
  7. Wrap brisket tightly in aluminum foil or butcher paper and return to smoker until internal temperature reaches 195°F (90°C) to 205°F (96°C), about 2-3 hours.
  8. Let brisket rest wrapped for at least 30 minutes.
  9. Cut the brisket point into 1 to 1.5-inch (2.5 to 4 cm) cubes (burnt ends).
  10. Toss cubes with 1 to 1.5 cups of sweet BBQ sauce and place in a disposable pan.
  11. Return pan to smoker unwrapped and smoke for 1 more hour to caramelize the sauce.
  12. Serve burnt ends warm with extra BBQ sauce on the side.

Notes

Use an instant-read thermometer to avoid overcooking. Resting the brisket after smoking allows juices to redistribute. For extra smokiness, add wood chips halfway through the second smoking phase. Avoid saucing too early to keep the bark crispy. Hickory and oak wood chips provide traditional smoke flavor; fruit woods like apple add subtle sweetness. Leftovers store well refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ sauce, smoked meat, barbecue, sweet BBQ sauce, smoked brisket burnt ends, easy BBQ recipe

Find it online: https://realityeats.com/smoked-brisket-burnt-ends-recipe-easy-sweet-bbq-sauce-step-by-step/