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Ultimate Crispy Smoked Brisket Burnt Ends

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A quick and easy recipe for smoky, sweet, and crispy burnt ends made from brisket point cut, finished in the oven for a perfect caramelized crust.

Ingredients

Scale
  • 3 to 4 pounds brisket point cut, trimmed of excess fat but leaving some marbling
  • 2 tbsp smoked paprika
  • 1 tbsp coarse kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp packed brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional)
  • ½ cup barbecue sauce (smoky, slightly sweet, e.g., Stubb’s)
  • ¼ cup honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp melted unsalted butter
  • Hickory or oak wood chips, soaked in water for 30 minutes
  • Optional: splash of liquid smoke

Instructions

  1. Trim the brisket point of any thick fat caps, leaving some marbling for moisture. Cut into roughly 1.5-inch cubes.
  2. In a bowl, combine smoked paprika, kosher salt, black pepper, brown sugar, garlic powder, onion powder, and cayenne pepper. Mix well.
  3. Toss the brisket cubes in the spice rub until well-coated. Let sit at room temperature for 30 minutes or refrigerate up to 4 hours.
  4. Preheat smoker or grill to 225°F. Add soaked wood chips for smoke, keeping smoke thin and blue.
  5. Place brisket cubes on smoker grate spaced out. Smoke for 2.5 to 3 hours until internal temperature reaches 165°F and bark forms.
  6. Whisk together barbecue sauce, honey, apple cider vinegar, Worcestershire sauce, and melted butter to make glaze.
  7. Transfer smoked brisket cubes to foil pan. Pour glaze over and toss gently to coat. Cover tightly with foil.
  8. Place foil pan in preheated oven at 275°F for 1.5 to 2 hours to soften meat and caramelize glaze.
  9. Remove foil and spread cubes out. Increase oven to 400°F and roast uncovered for 20 to 30 minutes, tossing every 10 minutes to form crispy crust.
  10. Let burnt ends rest for 10 minutes before serving.

Notes

Keep smoker temperature steady at 225°F to avoid drying out meat. Use thin blue smoke to prevent bitterness. Finish burnt ends in the oven for a crispy crust. Rest meat 10 minutes before serving. Spritz with apple juice or beef broth every 45 minutes during smoking if needed to keep moist.

Nutrition

Keywords: burnt ends, smoked brisket, BBQ, crispy burnt ends, smoked meat, brisket recipe, barbecue, homemade burnt ends

Find it online: https://tastypierecipes.com/ultimate-crispy-smoked-brisket-burnt-ends-recipe-easy-homemade-guide/