Brisket Burnt Ends Recipe
Brisket Burnt Ends Recipe is a medium American recipe that serves 4. 693 calories per serving. Recipe by Over The Fire Cooking by Derek Wolf on YouTube.
Prep: 20 min | Cook: 1 hr 30 min | Total: 2 hrs 5 min
Cost: $32.59 total, $8.15 per serving
Ingredients
- 2 lb Smoked Brisket Point (leftover smoked brisket point, cut into 1‑inch cubes)
- 1 tbsp Mosquito Peppercorn Logger Seasoning (Spiceology Mosquito Peppercorn Logger seasoning)
- 2 tbsp Brown Sugar (light brown sugar, packed)
- 1/2 cup Barbecue Sauce (your favorite BBQ sauce, preferably a sweet‑smoky variety)
Instructions
Cube the Brisket
Place the leftover smoked brisket point on a cutting board and cut it into uniform 1‑inch cubes so they cook evenly.
Time: PT10M
Mix Seasonings
In a mixing bowl combine Mosquito Peppercorn Logger seasoning, brown sugar, and barbecue sauce. Stir until the brown sugar is mostly dissolved.
Time: PT5M
Coat the Brisket Cubes
Add the brisket cubes to the bowl and toss thoroughly so every piece is evenly coated with the seasoning mixture.
Time: PT5M
Wrap in Foil
Transfer the coated cubes to a sheet of heavy‑duty aluminum foil, spread them in a single layer, and seal the foil tightly to create a sealed packet.
Time: PT5M
Smoke the Burn Ends
Place the foil‑wrapped packet on the smoker set to 250°F. Smoke for 1 to 2 hours, or until the meat is fork‑tender and the glaze has thickened.
Time: PT1H30M
Temperature: 250°F
Rest the Burn Ends
Remove the foil packet from the smoker and let it rest, still sealed, for 10 minutes. This allows the juices to redistribute.
Time: PT10M
Finish and Serve
Open the foil, give the burn ends a quick stir to re‑coat in the glaze, then transfer to a serving platter. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 693
- Protein
- 45 g
- Carbohydrates
- 30 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: Contains meat, Not vegetarian, Gluten‑Free if using gluten‑free BBQ sauce, Low‑Carb
Allergens: Soy (in BBQ sauce), Gluten (if BBQ sauce contains wheat)
Ingredient Substitutions
- Instead of Smoked Brisket Point: Beef chuck roast, Beef short ribs
- Instead of Mosquito Peppercorn Logger Seasoning: Any peppercorn‑based BBQ rub, Homemade peppercorn rub
- Instead of Brown Sugar: White sugar, Honey
- Instead of Barbecue Sauce: Homemade BBQ sauce, Ketchup mixed with brown sugar and liquid smoke
Equipment Needed
- Smoker
- Aluminum Foil
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Tongs
- Meat Thermometer
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Cut the brisket into uniform 1‑inch cubes for even cooking.
- Seal the foil packet tightly to retain moisture.
- Smoke at a steady 250°F until the meat is fork‑tender.
Chef Tips from the Video
- Use a mix of sweet and smoky BBQ sauces for depth of flavor.
- Add a pinch of smoked paprika to the seasoning blend for extra smoke without extra time.
- If you like a caramelized crust, finish the burn ends on a hot grill for 2‑3 minutes after opening the foil.
Troubleshooting
Burn ends are dry after smoking.
Make sure the foil is sealed tightly and add a splash of beef broth or extra BBQ sauce before sealing.
Meat is not tender after 2 hours.
Continue smoking in 15‑minute increments; the low temperature will eventually break down the connective tissue.
Sauce is too watery.
After resting, open the foil and place the packet under a broiler or on a hot grill for a few minutes to reduce the glaze.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cube and season the brisket up to 24 hours ahead; keep sealed in the fridge.
- The foil packet can be assembled and refrigerated, then smoked directly when ready.
Frequently Asked Questions
What is the cultural significance and history of smoked brisket burn ends in American barbecue cuisine?
Burn ends originated in Kansas City barbecue, where the point end of a smoked brisket was trimmed, cubed, and re‑smoked to extract every bit of flavor. They have become a beloved side and appetizer across the United States, celebrated for their caramelized crust and smoky tenderness.
What are the traditional regional variations of brisket burn ends in American barbecue?
In Kansas City, burn ends are often coated with a sweet tomato‑based sauce. Texas versions may use a dry rub and less sauce, while Memphis styles add a vinegar‑forward glaze. Each region tweaks the sauce and rub to match local taste preferences.
How is smoked brisket burn ends traditionally served in Kansas City barbecue restaurants?
They are typically served hot in a small bowl or on a plate, sometimes with a drizzle of extra barbecue sauce and a sprinkle of chopped onions. They are enjoyed as a side dish or a shareable appetizer alongside ribs, pulled pork, and coleslaw.
What occasions or celebrations is smoked brisket burn ends traditionally associated with in American barbecue culture?
Burn ends are a staple at backyard cookouts, barbecue competitions, and holiday gatherings such as Fourth of July and Thanksgiving, where they showcase the smoker’s ability to extract maximum flavor from a brisket point.
What makes smoked brisket burn ends special or unique in American barbecue cuisine?
They concentrate the rich, fatty flavor of the brisket point into bite‑size pieces, and the second smoke adds a caramelized, smoky crust that is impossible to achieve with a single smoke cycle. This texture‑flavor contrast is what makes them a favorite among pitmasters.
What are the most common mistakes to avoid when making smoked brisket burn ends?
Common errors include cutting the cubes too large, which prevents tenderness; sealing the foil loosely, which lets steam escape and dries the meat; and smoking at too high a temperature, which can burn the glaze before the meat becomes tender.
Why does this smoked brisket burn ends recipe use a foil packet instead of an open smoker pan?
The foil packet traps moisture and steam, allowing the meat to braise in its own juices while still absorbing smoke. An open pan would dry the cubes out before they become fork‑tender.
Can I make smoked brisket burn ends ahead of time and how should I store them?
Yes. After cooking, let them cool, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in a smoker or oven at 250°F until warmed through.
What texture and appearance should I look for when my smoked brisket burn ends are done?
The cubes should be fork‑tender with a glossy, caramelized glaze coating. The exterior should have a dark, slightly crisp crust while the interior remains juicy and pink‑red from the smoked point.
What does the YouTube channel Over The Fire Cooking by Derek Wolf specialize in?
The YouTube channel Over The Fire Cooking by Derek Wolf focuses on outdoor cooking techniques, especially smoking, grilling, and wood‑fire recipes. Derek emphasizes practical, step‑by‑step tutorials for home pitmasters.
How does the YouTube channel Over The Fire Cooking by Derek Wolf's approach to American barbecue differ from other barbecue channels?
Derek Wolf’s approach combines straightforward seasoning blends with minimal equipment, often using foil packets to simplify the process. He prioritizes flavor development through low‑and‑slow smoking while keeping the recipes accessible for backyard cooks, unlike some channels that rely on complex rubs or high‑tech smokers.
Last updated: August 29, 2026
