Brisket Burnt Ends RecipeTo BBQ connoisseurs Brisket Burnt Ends are a delicacy. These delicious morsels of smoked brisket are created by first smoking the point end of a brisket. For this recipe I’m starting with a whole packer brisket. If you can find just the point, it’s perfectly ok to start with it; but I find it hard to source just the point end. The first step is to separate the whole packer. Remove the thick vein of fat that joins the flat and point; carefully trim between each muscle. Once you have them separated, trim off the excess fat on the outer sides of the point. The goal here is to expose the meat; you’ll notice that it’s heavily marbled so there’s plenty of fat to keep the point juicy while it cooks. Go ahead and trim the bottom layer of fat to ¼” on the flat while you’re at it. For this recipe you won’t need the flat, so you have the option to cook it alongside the point or save it for later. I use 3 different seasonings for brisket: The first is a simple salt & pepper layer (my Killer Hogs AP Rub works great here but you can use any All Purpose seasoning); then it gets a layer of Killer Hog’s The BBQ Rub on all sides followed by light coat of coarse ground Killer Hog’s Steak Rub just on the top side. This combo creates a savory flavored brisket with really good bark. Now it’s time to fire up the smoker, I’m using my Ole Hickory Pit for this cook but as always any smoker will do the job. The smoker needs to run at 250⁰ and add a few chunks of GrilleWood Pecan wood for smoke. When the cooker is up to temp, place the point on the rack and let it smoke until it develops a mahogany color on the outside (about 4 hours). Once the bark has set and the color is right, place the brisket point in an aluminum pan and add beef broth around the point (not over it). Cover the pan with aluminum foil and return it to the smoker. It will take about 3-4 additional hours to get the point tender. It needs to go to an internal temperature of 205-210⁰. Use an instant read thermometer – I’m using a Thermapen to check the temp and once it’s there, remove the pan from the smoker and carefully transfer the point to a cutting board. The drippings or “Brisket Jus” is used to make a sauce for the burnt ends. Pour the jus into a fat separator or jar to remove the fat. It will separate and float to the top. The fat can be ladled off or if you use a separator, simply draw it out the bottom back into the aluminum pan. Mix ½ cup of The BBQ Sauce with the jus and give it a quick stir. To turn the point into burnt ends, use a sharp knife and cut the point into 1”x 1” cubes. Dredge each burnt end in the sauce mixture and line them bark-side-up in the pan. Drizzle a little more sauce over the top and return to the smoker for a quick glaze (10-15 min). At this point the burnt ends are done and ready to serve. A perfect burnt end is soft and has a savory, sticky-sweet taste with all the great flavors of a smoked brisket. When you pop one in your mouth it will effortlessly melt into a flavor explosion! Burnt Ends always disappear fast, so go ahead and enjoy a few before they’re gone! Print
Brisket Burnt Ends Recipe
- 14–16lb Whole Packer brisket
- ¼ cup Killer Hogs The BBQ Rub
- ¼ cup Killer Hogs The AP Rub
- 1 Tablespoon Killer Hogs Steak & Chop
- 1 can Beef Broth
- ½ cup Killer Hogs The BBQ Sauce
- Prepare BBQ smoker for indirect cooking running at 250⁰ with pecan wood chunks added for smoke.
- Trim Brisket: remove thick fat vein between flat and point. Separate the flat and point completely. Trim excess fat from outer sides of the point. Leave ¼” of fat on bottom side of flat.
- Season Brisket Point with AP, The BBQ Rub, and Steak Rub. (The flat gets the same seasonings or it can be cooked at a later time.)
- Place Point on the smoker and smoke for 4 hours.
- Carefully remove point from smoker and place in an aluminum pan. Pour beef broth into pan and cover with aluminum foil. Return pan to the smoker and cook until internal temperature reaches 205-210⁰.
- Remove pan from smoker and transfer point to cutting board. Separate the fat from the brisket drippings and add back to the pan along with the bbq sauce. Cut point into cubes and dredge in the sauce mixture placing each one bark side up in the pan.
- Return the burnt ends to the smoker for 10-15 to glaze then serve.
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Hi Malcom. I was wondering where or how to get that gravy separator you use in this video an you let me know please?
I bought mine on amazon. https://www.amazon.com/s?k=grease+separator+bottom+release&crid=NQ1ZW8UMBHHE&sprefix=grease+sep%2Caps%2C238&ref=nb_sb_ss_i_1_10. It works great and the peeler that comes with it is awesome.
Did you let either the point or the flat rest before you carved?
I like to let the flat rest before slicing – but no need to rest the point since they are going straight in the liquid for the burnt ends.
Love your work mate. If I wanted to rest the flat for 2hrs, is it ok to rest the point for 1.5 prior to cubing?
Hello Malcom !!
How are you doing ?
I’m getting ready to smoke a 18lb brisket. How long should i smoke the brisket for.
At 250 degrees it’ll take about 12 hours.
Going to do this for my sons Birthday on the February 19th, I plan to buy a packer and then separate the point form the flat and then smoke both together and turn the point into Burnt Ends. What is the internal temp you take the Flat to before slicing? I seen you are taking the point (Burnt Ends) to 205-210 and then putting them back in for an additional 1–15 min to set up. I was thinking 200-205 for the flat and then resting for an hour or so before slicing. Thanks for any advice you can be on this!!
That is a solid plan.
Made this recipe as well as your rib recipe for the in-laws a while back. Total hit! Bro-in-law said, “This is the best BBQ I’ve ever had.” Thanks!!
Can you make these Burnt Ends on a regular grill? Or do I need a smoker?
You need indirect heat – if you can set your grill up to hold around 250 degrees steady for several hours you can do it
Man these look insane, can’t wait to make them!
Just wondering how I should handle the flat since it will be quite a bit thinner than usual. Just pull at 190 and rest? In the video it shows you pulling the flat after the point, so just a bit confused how long to cook it for.
I have my flat separated and I take it to 198-205 internal. Then let it rest a while before slicing.
If I can get a hold of just point, do you have a recommendation for how to get the brisket jus for the burnt ends?
You can always make your own with beef broth
I can buy just the points on briskets from my butcher without the flats. Would you suggest I only do 2 or 3 points and forget the flats to feed 9 people with sides? I’ve never smoked either but your video will make me do this over and over for sure. Thanks Mike
Sure – you could just make burnt ends without the flat.
Hey Malcom, I’m sitting at about 160 internal temp and I don’t have any beef broth. Is there any alternatives you would recommend like beer or apple juice? Love your show and your recipes!
You could really use anything – wine, beer, seasoned water
Hey Malcom, in this recipe are you putting the fat side up or down with the flat?
if my heat is coming from bottom – it’s fat side down. If it’s coming from the top I go fat side up
Hey Malcom, in this recipe would it be beneficial to have a water / liquid tray in a Kamado style smoker?
you could – but I really don’t like to use a water pan unless I’m cooking in a water cooker
Hi Malcom. Love watching your posts!! If the flat and the burnt ends are for another day, what would you recommend as the best way to reheat both?
Check out how I reheat brisket here: https://howtobbqright.com/2017/02/16/reheat-brisket/
Hi Malcom, I’m gonna give this one a try! Can I put the rub on the day before and keep it in the fridge for 12 hours before smoking?
You can – but I don’t like to let my rub sit overnight. It can change the texture. I like to take it out of the fridge and apply my rub. Then let it sit while it’s coming up to room temp and the smoker is getting hot.
I have a 3 or 4 lb. brisket . How would you prepare for that size . I like to learn .
I’ve never smoked a brisket that size – I would expect it to get done really quickly.
If I’m smoking a whole packer brisket (flat and point connected) when do I cut my burnt end cubes?
Option A – Immediately after removing the whole brisket from the smoker (when it’s at 200° internal temp).
Option B – After the whole brisket has sat in a cooler for 2 hours after being removed from the smoker?
If Option A, will cutting the point into burnt end cubes affect the other brisket meat that still has to sit for 2 hours?
I usually separate it after it’s rested whole for about an hour. Then I’ll decide if the burnt ends need to go back on and cook more (after they have been cubed and placed in the liquid).
Ok to do this on a water cooker?
yeah – no problem
So both the flat and the point took around 8 hours at 250? I hear stories of smoking the flat for 14 -16 hours.
they were separated so they cooked faster. Cooking time all depends on the size of the cut, the temp you are cooking, your pit, etc.
Hey Malcom, made this recipe twice already and came out amazing! I’m making them again soon for a work function and wanted to smoke these the day before. When it comes to the burnt ends what would be the best way to store and then reheat them without drying them out? Thanks for all that you do!
Best way would be to vacuum seal if you have access to one. For reheating I drop it in a pot of almost boiling water and let it warm up sealed in the bag. (for this I recommend a double seal just to be safe)
Love your recipes sauces and rubs….. I have made burnt ends successfully from plate short ribs…. have you ever done this cubing the beef before smoking like your pork belly burnt ends (which are also great)?
I’ve cooked them off the bone but never cubed like a burnt end. I know it would be good though!
Do you remember is that was USDA prime or Choice?
You have a couple brisket “flat” recipes. In one you wrap the flat with foil after about 4 hours and in the other you wrap with butcher paper. Please explain the reasoning for the different wrap maerial.
I did my first burnt ends last weekend and it turned out great following your burnt ends recipe.
I like to use the butcher paper because it preserves the bark.
I just got my first smoker this year, a Pit Boss pellet smoker. I’ve already used a few of your techniques/recipes and had great success. Thanks so much for sharing your knowledge with everyone.
I tried this burnt end recipe yesterday and they turned out sort of chewy. My point was only 3lbs, but I tried to follow your instructions exactly. I monitored temperatures with a probe for the entire cook. After the initial 4 hours I was at 145 degrees. I put the point in the aluminum pan and it took another 3 hours to get up to 208 degrees. I could tell that the meat wasn’t as tender as it should be but I didn’t want to continue and risk ruining it completely.
I want to try this again soon. Any thoughts on where I may have gone wrong?
You said smoke for 4 hours and then wrap and smoke till 205-210. How long does it typically take to go from getting wrapped to 205-210 range?
Huge fan and use all your products. I am doing two packet briskets and doing points as burnt ends. I will be using my pellet smoker like I have before in your pellet brisket video at 195 over night. My concern is when to do the burnt ends so they time out with the flat. Can I let the points rest with the flats in the cooler for two hours then put them in a pan cubed up or should I separate the point from the flat before resting and get them cubed up? Thank you for all your help and your great products/videos.