Brisket Burnt Ends
Brisket Burnt Ends! is a medium American (Texas BBQ) recipe that serves 6. 720 calories per serving. Recipe by Chuds BBQ on YouTube.
Prep: 1 hr 15 min | Cook: 23 hrs | Total: 25 hrs
Cost: $79.00 total, $13.17 per serving
Ingredients
- 3 lb Prime Brisket Point (trimmed of excess fat, separated from flat)
- 2 tbsp Lowry's Seasoned Salt (equal weight to kosher salt for rub)
- 2 tbsp Diamond Crystal Kosher Salt (fine grain, used in equal weight with Lowry's)
- 4 tbsp Black Pepper (16‑mesh, heavy pepper component)
- 1 tbsp Garlic Powder (half part of rub ratio)
- 2 tbsp Unsalted Butter (cut into small pieces for sweet batch)
- 2 tbsp Brown Sugar (for sweet glaze batch)
- 1/4 cup Texas Tang Barbecue Sauce (locally made Austin sauce, for sauced batch)
- 1 tbsp Wagyu Beef Fat (optional dollop for plain batch)
Instructions
Trim the Brisket Point
Place the whole brisket on the board, remove the thick fat cap on the back, then follow the fat seam to separate the point from the flat. Trim excess fat from the point, leaving about a quarter‑inch cap for flavor.
Time: PT15M
Make the Dry Rub
Weigh equal amounts of Lowry's Seasoned Salt and Diamond Crystal Kosher Salt (approximately 2 tbsp each). Combine with 4 tbsp 16‑mesh black pepper and 1 tbsp garlic powder. Mix thoroughly.
Time: PT10M
Apply the Rub
Pat the trimmed point dry, then coat all sides with the dry rub. No binder (mustard) is used.
Time: PT5M
Smoke the Brisket
Preheat the smoker to 250°F. Place the point fatty‑side up, thick side toward the fire. Smoke until the internal temperature reaches 180°F (about 9 hours).
Time: PT9H
Temperature: 250°F
Wrap and Rest Overnight
Wrap the smoked point tightly in butcher paper. Return to the smoker set to 155°F and let it sit for an overnight rest (approximately 12 hours).
Time: PT12H
Temperature: 155°F
Rest Before Cutting
Remove the wrapped meat from the heat and let it rest uncovered for 20 minutes before cutting.
Time: PT20M
Cube the Burnt Ends
Using a sharp knife, cut the rested point into 1‑inch cubes.
Time: PT10M
Divide Cubes for Three Finishes
Separate the cubes into three equal piles: (a) plain, (b) butter‑brown‑sugar, (c) BBQ‑sauce.
Time: PT5M
Add Finishing Glazes
For the butter‑brown‑sugar batch, toss cubes with 2 tbsp butter and 2 tbsp brown sugar. For the sauce batch, coat cubes with 1/4 cup Texas Tang BBQ sauce. The plain batch can receive a small dollop of wagyu beef fat if desired.
Time: PT5M
Final Cook to Set Glaze
Arrange all cubes on a baking sheet in a single layer. Place in the smoker (or oven) at 300°F for 2 hours, stirring once halfway through, until the glaze is sticky and the meat is hot throughout.
Time: PT2H
Temperature: 300°F
Final Rest and Serve
Remove the burnt ends, let them rest 10 minutes, then serve hot. Offer the three flavor variations side‑by‑side.
Time: PT10M
Nutrition Facts
- Calories
- 720
- Protein
- 45 g
- Carbohydrates
- 12 g
- Fat
- 55 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Keto‑Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Prime Brisket Point: Beef point roast
- Instead of Lowry's Seasoned Salt: Morton Seasoned Salt
- Instead of Diamond Crystal Kosher Salt: Celtic Sea Salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Unsalted Butter: Margarine
- Instead of Brown Sugar: Turbinado sugar
- Instead of Texas Tang Barbecue Sauce: Kansas City style BBQ sauce
- Instead of Wagyu Beef Fat: Rendered beef tallow
Equipment Needed
- Sharp Boning Knife
- Cutting Board
- Meat Thermometer
- Smoker or Charcoal Pit
- Butcher Paper or Heavy‑Duty Aluminum Foil
- Baking Sheet or Aluminum Pan
- Tongs
- Mixing Bowl (optional)
- Aluminum Foil Tray (for final glaze) (optional)
Critical Steps — Do Not Skip
- Trimming the point from the flat and removing excess fat
- Smoking to an internal temperature of 180°F
- Wrapping and low‑heat overnight rest at 155°F
- Final high‑heat glaze at 300°F
Chef Tips from the Video
- Use a meat probe that stays in the meat while it cooks; this eliminates the need to open the smoker repeatedly.
- For an extra smoky flavor, add a handful of hickory wood chunks during the initial 9‑hour smoke.
- If you prefer a sweeter profile, increase brown sugar to 3 tbsp for the butter batch.
Troubleshooting
Burnt ends are too dry after the final cook.
Make sure the internal temperature never exceeds 200°F during the final 300°F stage; add a little extra butter or beef fat before the glaze.
The bark is not forming.
Increase the pepper ratio slightly and keep the smoker temperature steady at 250°F; avoid opening the lid frequently.
Cubes are falling apart when turning.
Trim the point to a uniform thickness before cubing and handle the meat gently; let the meat rest longer after the overnight wrap.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; reheat gently before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The smoked point can be prepared up to the overnight wrap a day in advance.
- Cubed burnt ends can be frozen after the final glaze; reheat at 250°F for 20‑30 minutes.
- Rubs can be mixed and stored in an airtight jar for up to 6 months.
Frequently Asked Questions
What is the cultural significance and history of Brisket Burnt Ends in Texas and Kansas City barbecue?
Burnt ends originated in Kansas City when butchers set aside the heavily barked, fatty edges of smoked brisket point for customers. Texas pitmasters later adopted the practice, using the point cut to create a larger, meat‑rich version that highlights the region’s love of deep‑smoked, heavily seasoned beef.
What are the traditional regional variations of Brisket Burnt Ends in Kansas City versus Texas barbecue?
Kansas City burnt ends are often sauced heavily with a sweet‑tomato based sauce, while Texas versions focus on a robust pepper‑forward rub and a dry bark, sometimes finished with a light glaze of butter or beef tallow.
How is Brisket Burnt Ends traditionally served in Texas barbecue culture?
In Texas, burnt ends are commonly served as a standalone appetizer on a wooden board, often with pickles, onions, and white bread. They can also be added to sandwiches or paired with beans and coleslaw for a hearty plate.
What occasions or celebrations is Brisket Burnt Ends traditionally associated with in American barbecue culture?
Burnt ends are a staple at barbecue competitions, festivals, and weekend cook‑outs. They’re also popular for holiday gatherings like Fourth of July barbecues because they showcase the smoker’s flavor.
What makes Brisket Burnt Ends special or unique in Texas barbecue cuisine?
The point cut’s heavy marbling provides a buttery texture that, when smoked low and slow then finished with a high‑heat glaze, creates a perfect balance of smoky bark, melt‑in‑your‑mouth fat, and optional sweet or tangy coatings.
What are the most common mistakes to avoid when making Brisket Burnt Ends at home?
Common errors include over‑trimming the fat cap (resulting in dry cubes), smoking at too high a temperature (which prevents a proper bark), and skipping the overnight low‑heat rest, which reduces tenderness.
Why does this Brisket Burnt Ends recipe use a low‑heat overnight wrap instead of a short high‑heat finish?
The low‑heat wrap at 155°F allows connective tissue to break down gently, rendering more internal fat and creating a tender, juicy interior before the final high‑heat glaze adds bark and caramelization.
Can I make Brisket Burnt Ends ahead of time and how should I store them?
Yes. Smoke and wrap the point, then refrigerate overnight. After cubing and glazing, you can freeze the finished burnt ends for up to two months. Reheat gently in a smoker or oven before serving.
What texture and appearance should I look for when the Brisket Burnt Ends are done?
The cubes should have a deep mahogany bark, a glossy glaze (if using butter, sugar, or sauce), and a tender interior that yields slightly when pressed. The fat should be rendered and the meat should be juicy, not dry.
What does the YouTube channel Chuds BBQ specialize in?
The YouTube channel Chuds BBQ, hosted by Bradley Robinson, specializes in Texas‑style outdoor smoking, focusing on whole‑cut meats, long‑run low‑and‑slow techniques, and creative twists on classic barbecue favorites.
How does the YouTube channel Chuds BBQ's approach to Texas barbecue differ from other barbecue channels?
Chuds BBQ emphasizes the use of point cuts for burnt ends, minimal reliance on commercial sauces, and a storytelling style that blends personal barbecue history with practical, step‑by‑step guidance, setting it apart from channels that focus on pre‑made rubs or quick grill hacks.
Last updated: September 6, 2026
