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Smoked Brisket Burnt Ends

5 from 87 votes
Published on 01/29/2024 by Umamiology
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What are Smoked Brisket Burnt Ends? Imagine slow smoked brisket cubes, braised in a sweet and tangy barbecue sauce, resulting in a tender, candied, melt-in-your mouth experience. That’s what you’ll get with this Brisket Burnt Ends recipe.

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These Smoked Brisket Burnt Ends are the perfect balance of smoky, caramelized goodness with tender, mouthwatering morsels of rich and flavorful beef.

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These sweet and sticky barbecue gems, are guaranteed to be a huge hit at your next cook out, or Super Bowl party.

What Are Burnt Ends?

Simply put, burnt ends are cubed pieces of brisket meat (typically the point muscle of the brisket) that are smoked and braised in a sweet barbecue sauce with some brown sugar and spices.

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They become deliciously tender and flavorful nuggets of brisket beef that are hard to resist.

The Ingredients for Smoked Brisket Burnt Ends

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The Equipment Needed

Trimmings From Texas-Style Brisket

This burnt ends recipe takes the trimmings you get from making 12 Hour Hold Texas-Style Smoked Brisket and turns them into sweet, candied morsels of brisket. Start with the 12 Hour Hold Texas-Style Smoked Brisket recipe first, and then come back to this page when you have the trimmings from the whole brisket.

How To Make Brisket Burnt Ends

First, follow my instructions on How To Trim A Texas-Style Brisket.

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Afterwards, cube up the trimmed brisket meat and place them in your aluminum baking pan. Then, give them a good dusting of Salt Lick Dry Rub.

Pro Tip: Try to space out the cubed brisket meat in your pan as much as possible. This will help you maximize the surface area of the brisket to be smoked.

Smoke Your Brisket Trimmings

If you are doing this recipe alongside the 12 Hour Hold Texas-Style Smoked Brisket recipe – you can simply put your aluminum pan of brisket trimmings into the smoker next to your whole brisket (Smoker set to 200°F.).

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If you are doing this recipe as a stand-alone, then fire up your smoker to 200°F and place your pan in the middle of your smoker.

Smoke for about 3 hours, or until your brisket cubes reach 165°F of internal temp.

Pro Tip: Spritz your brisket cubes with apple juice every 30 minutes to keep them from drying out.

Crafting Your Sauce

When your brisket cubes reach 165°F internal temp, pull out from the smoker.

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Then, add in your Woodinville Barrel-Aged Maple Syrup, Lillie’s Q – Carolina Barbeque Sauce, pads of butter, garlic powder and brown sugar and give everything a good stir.

Following that, place your aluminum pan back on the smoker and let the brisket meat braise for an additional 2 hours, or until the burnt ends sauce caramelizes into a thick and sticky sauce (color will darken as well).

Pro Tip: Give your brisket cubes a good stir every hour, during this braising step.

Serving Your Smoked Brisket Burnt Ends

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Lastly, remove from the smoker and serve alongside your 12 Hour Hold Texas-Style Smoked Brisket, or with other barbecue sides like Rudy’s Creamed Corn or Texas Twinkies!

Chuck Roast: For a more economic, yet equally delicious version of this recipe, try these Chuck Roast Burnt Ends! This is a good option, instead of using beef brisket.

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Smoked Brisket Burnt Ends

5 from 87 votes
What are Smoked Brisket Burnt Ends? Imagine slow smoked brisket cubes, braised in a sweet and tangy barbecue sauce, resulting in a tender, candied, melt-in-your mouth experience. That's what you'll get with this Brisket Burnt Ends recipe.
Author: Umamiology
Servings: 6
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
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Equipment

Ingredients 

Instructions 

How To Make Brisket Burnt Ends

  • First, follow my instructions on How To Trim A Texas-Style Brisket.
  • Afterwards, cube up the trimmed brisket meat and place them in your aluminum baking pan. Then, give them a good dusting of Salt Lick Dry Rub.
  • Pro Tip: Try to space out the cubed brisket meat in your pan as much as possible. This will help you maximize the surface area of the brisket to be smoked.

Smoke Your Brisket Trimmings

  • If you are doing this recipe alongside the 12 Hour Hold Texas-Style Smoked Brisket recipe – you can simply put your aluminum pan of brisket trimmings into the smoker next to your whole brisket (Smoker set to 200°F.).
  • If you are doing this recipe as a stand-alone, then fire up your smoker to 200°F and place your pan in the middle of your smoker.
  • Smoke for about 3 hours, or until your brisket cubes reach 165°F of internal temp.
  • Pro Tip: Spritz your brisket cubes with apple juice every 30 minutes to keep them from drying out.

Crafting Your Sauce

  • When your brisket cubes reach 165°F internal temp, pull out from the smoker.
  • Then, add in your Woodinville Barrel-Aged Maple Syrup, Lillie's Q – Carolina Barbeque Sauce, pads of butter, garlic powder and brown sugar and give everything a good stir.
  • Following that, place your aluminum pan back on the smoker and let the brisket meat braise for an additional 2 hours, or until the burnt ends sauce caramelizes into a thick and sticky sauce (color will darken as well).
  • Pro Tip: Give your brisket cubes a good stir every hour, during this braising step.

Serving Your Smoked Brisket Burnt Ends

Nutrition

Calories: 599kcalCarbohydrates: 33gProtein: 63gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 187mgSodium: 490mgPotassium: 1097mgFiber: 0.3gSugar: 30gVitamin A: 71IUVitamin C: 0.2mgCalcium: 52mgIron: 6mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

Can you make burnt ends in the oven?

Yes – you’ll not have the smokey flavor that a smoker contributes to this recipe, but aside from that, it should come out just as delicious.

What are poor man’s burnt ends?

It’s a more economic, yet equally delicious version of this recipe made with chuck roast. Try out this recipe for Chuck Roast Burnt Ends!

What is the best barbecue sauce for burnt ends?

My favorite barbecue sauces to use are Lillie’s Q – Carolina Barbeque Sauce or Kinder’s Hickory Brown Sugar BBQ Sauce.

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