Brisket Burnt Ends
Brisket Burnt Ends is a medium American recipe that serves 12. 620 calories per serving. Recipe by HowToBBQRight on YouTube.
Prep: 45 min | Cook: 8 hrs | Total: 9 hrs 15 min
Cost: $190.28 total, $15.86 per serving
Ingredients
- 18 lb Whole Packer Brisket (18‑pound packer brisket, includes flat and point)
- 3 tbsp Kosher Salt (for AP rub and seasoning)
- 2 tbsp Coarse Black Pepper (freshly cracked, for AP rub and steak rub)
- 1/4 cup All‑Purpose Rub (AP Rub) (store‑bought or homemade blend of salt, pepper, garlic powder, onion powder)
- 2 tbsp D Barbecue Rub (your favorite BBQ dry rub)
- 1 tbsp Steak Rub (Coarse Salt & Pepper) (extra coarse ground pepper and salt for a final crust)
- 1 cup Beef Broth (canned beef broth, low sodium preferred)
- 1/4 cup Barbecue Sauce (sweet or smoky, your favorite brand)
- 2 pieces Pecan Wood Chunks (for smoke flavor)
- 30 lb Charcoal (lump charcoal for the smoker)
- 1 roll Butcher Paper (pink butcher paper for wrapping the flat)
- 1 sheet Aluminum Foil (to cover the pan during braising)
- 1/4 cup Pickled Red Onions (optional) (for serving)
- 2 tbsp Jalapeño Slices (optional) (for a spicy kick)
Instructions
Trim and Separate the Brisket
Place the 18‑lb packer brisket on a cutting board. Remove excess exterior fat, leaving about a quarter‑inch on the flat. Cut along the thick fat seam to separate the flat from the point. Trim any silver skin and connective tissue from the point, saving trimmings for ground beef.
Time: PT30M
Season the Brisket
Generously apply the AP rub (salt, pepper, garlic/onion powder) to both sides of the flat and point. Follow with the D barbecue rub on both sides. Sprinkle the steak rub (coarse salt & pepper) on top of the point only. Pat the rubs into the meat.
Time: PT15M
Prepare the Smoker
Fill the chimney starter with lump charcoal and light with starter cubes. When coals are glowing (about 20 minutes), dump them into the smoker firebox. Add a few pecan wood chunks for smoke. Close the lid and bring the smoker temperature to 250°F (121°C).
Time: PT30M
Temperature: 250°F
Smoke the Brisket
Place the point directly on the grill grate, fat side up. Place the flat beside it, also fat side up. Close the smoker and maintain 250°F, adding pecan chunks every hour to keep smoke steady.
Time: PT7H30M
Temperature: 250°F
Braise the Point with Beef Broth
After about 7.5 hours, remove the point and place it in a half‑size roasting pan. Pour 1 cup of beef broth into the pan’s bottom, cover loosely with aluminum foil, and return the pan to the smoker for another 15‑20 minutes.
Time: PT20M
Temperature: 250°F
Separate Fat from the Pan Drippings
Using heat‑resistant gloves, pour the pan liquid into a fat separator. Let it sit a few minutes; the fat will rise to the top. Drain the lean drippings into a small bowl.
Time: PT10M
Cube the Point into Burnt Ends
With a sharp knife, cut the point into 1‑inch cubes. Keep the pieces together; they are still very tender.
Time: PT10M
Mix with Barbecue Sauce
Place the cubed burnt ends back into the pan. Add ¼ cup barbecue sauce and 2‑3 tbsp of the reserved lean drippings. Toss gently to coat each cube.
Time: PT5M
Final Smoke and Glaze
Return the pan with coated cubes to the smoker. Smoke for an additional 15 minutes, then brush a thin layer of extra barbecue sauce on the top of the cubes for a glossy finish.
Time: PT15M
Temperature: 250°F
Rest and Slice the Flat
Remove the flat from the smoker, unwrap the butcher paper, and let it rest 10 minutes. Slice the flat against the grain into ¼‑inch slices.
Time: PT10M
Serve
Arrange sliced flat and smoky burnt ends on a platter. Garnish with pickled red onions and jalapeño slices if desired. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 45g
- Carbohydrates
- 10g
- Fat
- 35g
- Fiber
- 0g
Dietary info: Contains meat, High protein, Gluten‑free if using gluten‑free BBQ sauce
Allergens: Soy (if BBQ sauce contains soy), Potential gluten (if BBQ sauce contains wheat)
Ingredient Substitutions
- Instead of Whole Packer Brisket: 2 smaller briskets (10‑lb each)
- Instead of Kosher Salt: Sea salt
- Instead of Coarse Black Pepper: White pepper
- Instead of All‑Purpose Rub (AP Rub): Simple salt & pepper mix
- Instead of D Barbecue Rub: Kansas City style rub
- Instead of Steak Rub (Coarse Salt & Pepper): Smoked paprika
- Instead of Beef Broth: Chicken broth, Water with bouillon
- Instead of Barbecue Sauce: Homemade BBQ sauce
- Instead of Pecan Wood Chunks: Hickory chunks
- Instead of Charcoal: Charcoal briquettes
- Instead of Butcher Paper: Aluminum foil
- Instead of Aluminum Foil: Butcher paper
- Instead of Pickled Red Onions (optional): Fresh red onion slices
- Instead of Jalapeño Slices (optional): Pickled jalapeños
Equipment Needed
- Old Hickory Smoker
- Charcoal Chimney Starter
- Meat Thermometer (ThermaPen)
- Sharp Boning/Butcher Knife
- Cutting Board
- Half‑Size Roasting Pan
- Fat Separator (optional)
- Basting Brush (optional)
- Heat‑Resistant Gloves
- Aluminum Foil (optional)
- Butcher Paper (optional)
Critical Steps — Do Not Skip
- Trimming and separating the flat from the point
- Applying the rubs evenly
- Maintaining a steady 250°F smoker temperature
- Checking tenderness of the point (no resistance)
- Separating fat from the pan drippings
- Cubing the point and coating with sauce before final glaze
Chef Tips from the Video
- Save the trimmed fat and meat for homemade ground beef or sausage.
- A thin layer of beef broth in the pan prevents the burnt ends from drying out during the final glaze.
- Let the flat rest longer (15‑20 min) if you prefer juicier slices.
Troubleshooting
Burnt ends are dry and tough.
Make sure the point reaches an internal temp of 210‑215°F and is very soft before cubing. Add extra broth or wrap tighter with foil during the braise.
Bark is not forming.
Increase the amount of coarse salt/pepper in the steak rub and keep the smoker temperature steady at 250°F without opening the lid frequently.
Excess fat makes the sauce greasy.
Use the fat separator to remove as much rendered fat as possible before mixing the sauce with the drippings.
Storage
Refrigerator: Store burnt ends in an airtight container for up to 4 days.
Freezer: Freeze in a zip‑top bag or container for up to 3 months; reheat gently in a smoker or oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Trim and season the brisket up to 24 hours ahead; keep wrapped in the refrigerator.
- You can smoke the point fully, cube, and freeze the burnt ends; reheat in the smoker with a light brush of sauce.
- Prepare the beef broth mixture and sauce ahead; store separately.
Frequently Asked Questions
What is the cultural significance and history of brisket burnt ends in American barbecue cuisine?
Burnt ends originated in Kansas City barbecue, where the point end of a packer brisket was over‑cooked and caramelized into flavorful cubes. Over time they became a prized side dish and a showcase of low‑and‑slow smoking technique.
What are the traditional regional variations of brisket burnt ends in Texas versus Kansas City barbecue?
Kansas City burnt ends are typically sweet‑spicy with a thick, caramelized bark, while Texas versions often emphasize a simple salt‑and‑pepper crust and a milder smoke flavor. Some Texas cooks add a light mop sauce instead of a heavy glaze.
How are burnt ends traditionally served in barbecue festivals and gatherings in the United States?
They are usually served hot on a platter, sometimes topped with a drizzle of extra barbecue sauce and accompanied by pickled onions, jalapeños, or coleslaw. Guests often eat them with a fork or pull them apart with their hands.
What occasions or celebrations feature brisket burnt ends as a centerpiece in American barbecue culture?
Burnt ends are popular at Labor Day cookouts, Fourth of July picnics, and barbecue competitions. They are also a favorite for family reunions where a large brisket can feed a crowd.
What authentic ingredients are essential for classic Kansas City style brisket burnt ends?
The core ingredients are a whole packer brisket, a generous amount of salt and coarse black pepper, a Kansas City style dry rub (often containing paprika, brown sugar, and garlic powder), pecan or hickory wood for smoke, and a sweet‑tangy barbecue sauce for the final glaze.
What other barbecue dishes pair well with brisket burnt ends in a traditional American BBQ feast?
Classic pairings include smoked ribs, pulled pork, baked beans, coleslaw, cornbread, and a crisp potato salad. A cold beer or sweet tea rounds out the meal.
What are the most common mistakes to avoid when making brisket burnt ends at home?
Common errors include trimming too much fat off the point, smoking at an inconsistent temperature, cutting the point before it is fully tender, and using too much sauce which can make the ends soggy instead of sticky.
Why does this recipe use a low 250°F smoke instead of a higher temperature for the brisket point?
A low 250°F temperature allows the connective tissue in the point to break down slowly, rendering the internal fat and creating the melt‑in‑your‑mouth texture that defines great burnt ends.
Can I make brisket burnt ends ahead of time and how should I store them before serving?
Yes. After the final glaze, let the burnt ends cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in a smoker or oven at 225°F with a light brush of sauce.
What does the YouTube channel HowToBBQRight specialize in?
The YouTube channel HowToBBQRight, hosted by Malcolm Reed, specializes in practical, step‑by‑step barbecue tutorials focusing on smoking techniques, meat trimming, rub formulation, and equipment tips for home pitmasters.
How does the YouTube channel HowToBBQRight's approach to Texas‑style barbecue differ from other barbecue channels?
HowToBBQRight emphasizes precise temperature control, detailed trimming methods, and the use of simple, repeatable rubs, whereas many other channels rely on pre‑made rubs or higher‑heat cooking. Malcolm often explains the science behind fat rendering and bark formation.
Last updated: August 29, 2026
