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Flavorful Smoked Brisket Burnt Ends Recipe Perfect for Sticky BBQ Lovers

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This smoked brisket burnt ends recipe delivers sticky, caramelized, smoky, and tender bites perfect for BBQ lovers. Easy to prepare with simple ingredients and ideal for gatherings or quiet evenings.

Ingredients

Scale
  • 5 pounds beef brisket point cut (well-marbled for tenderness)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder (optional)
  • Wood chips for smoking (hickory or oak recommended)
  • Aluminum foil (for wrapping)
  • Spray bottle with apple juice or water (to keep meat moist during smoking)

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4-inch for moisture. Pat the meat dry with paper towels.
  2. In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if using. Rub the seasoning all over the brisket, pressing it into the meat. Let it rest at room temperature for 30 minutes.
  3. Preheat your smoker to 225°F (107°C). Add wood chips or pellets (hickory or oak). Place a water pan inside to maintain humidity.
  4. Place the brisket fat-side up on the smoker grate. Close the lid and smoke until the internal temperature reaches about 165°F (74°C), spritzing with apple juice every hour to keep it moist. This takes around 4–5 hours.
  5. Wrap the brisket tightly in foil or butcher paper to push through the stall. Return it to the smoker and cook until the internal temperature reaches 195°F (90°C), about 2–3 more hours.
  6. Remove the brisket from the smoker and let it rest for 20 minutes. Unwrap and cut into roughly 1-inch cubes.
  7. In a bowl, whisk together barbecue sauce, honey, apple cider vinegar, melted butter, Worcestershire sauce, and chili powder.
  8. Toss the brisket cubes in the sticky BBQ glaze until well coated. Place the cubes in a foil pan or grill-safe tray and return to the smoker at 275°F (135°C) for 1–2 hours until the glaze is bubbly and caramelized. Tent with foil if glaze darkens too fast.
  9. Remove from heat and serve warm and fresh.

Notes

If you don’t have a smoker, slow roast the brisket at 250°F (121°C) in the oven until tender, then cube and glaze under the broiler to caramelize. Use a quality thermometer to avoid overcooking. Spritz with apple juice to keep meat moist. Tent with foil if glaze darkens too quickly. Rest brisket before cubing to redistribute juices.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ, barbecue, smoked meat, brisket recipe, sticky glaze, smoked brisket burnt ends

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