Smoked Brisket Burnt Ends

Few things capture the essence of slow-smoked barbecue like Smoked Brisket Burnt Ends. These tender, flavorful cubes of beef are the crown jewel of any summer cookout or cozy weekend feast. With a luscious caramelized crust and a smoky, spicy kick, they’re downright addictive. Today, I’ll guide you through every step of creating these mouthwatering bites from a simple 3-pound brisket, using a blend of spices and a touch of barbecue sauce to bring out the best in this classic cut. Whether you’re a seasoned pitmaster or a curious home cook, this recipe will have you smoking up a storm in no time.

Why This Recipe is a Keeper

What makes this Smoked Brisket Burnt Ends recipe stand out? First, it’s the balance of flavors — sweet, smoky, and savory all rolled into one. The brown sugar caramelizes beautifully during the second phase of cooking, creating that signature “burnt” crust that brisket lovers crave. The seasoning blend is simple yet impactful, allowing the natural beef flavor to shine without overpowering it. Plus, the optional turkey bacon bits add a delightful crunch and extra smoky dimension, turning these burnt ends into a next-level appetizer or main dish.

Another reason I adore this recipe? It’s practical and forgiving. Thanks to the step-by-step smoking process, you can monitor and adjust the heat, ensuring perfectly cooked brisket cubes every time. Whether you’re using a traditional smoker or a backyard grill set up for smoking, you’ll impress family and friends with minimal fuss.

Ingredient Breakdown

• 3 pounds beef brisket, trimmed and cut into cubes: The star of the show. Choosing a well-marbled brisket ensures juicy, tender burnt ends.
• 2 tablespoons olive oil: Helps the seasonings adhere and keeps the meat moist during the initial smoke.
• 2 tablespoons brown sugar: Adds sweetness and aids in creating the caramelized bark.
• 1 tablespoon chili powder: Provides a warm, smoky depth with a mild heat.
• 1 tablespoon smoked paprika: Enhances smokiness without overpowering.
• 1 tablespoon garlic powder: For a subtle savory note.
• 1 tablespoon onion powder: Adds a rounded, aromatic flavor.
• 1 teaspoon black pepper: Gives a slight bite and balances the sweetness.
• 1 teaspoon salt: Essential to bring out the brisket’s natural flavors.
• 1 cup beef broth: Keeps the burnt ends moist during the final cooking stage.
• 1/2 cup barbecue sauce: A glaze that seals in flavor and creates that sticky, delicious finish.
• 1/4 cup turkey bacon bits (optional): Adds crunch and extra smoky notes for a fun twist.

Cook’s Kit

• Smoker or grill with lid: For low-and-slow cooking, essential to develop smoke flavor.
• Meat thermometer: To monitor internal temperature for perfect doneness.
• Sharp knife and cutting board: For trimming and cubing the brisket.
• Mixing bowls: For tossing the brisket cubes with oil and seasonings.
• Aluminum foil or a disposable pan: To hold the brisket cubes during the final cook with broth and sauce.
• Basting brush: Optional, but helpful for applying barbecue sauce evenly.

Mastering Smoked Brisket Burnt Ends: How-To

Step 1: Prepare the Brisket

Begin by trimming any excess fat from your brisket, leaving a thin layer to maintain moisture. Cut the brisket into uniform 1.5-inch cubes to ensure even cooking. Place the cubes in a large mixing bowl.

Step 2: Season the Meat

Drizzle the olive oil over the brisket cubes and toss gently to coat. In a small bowl, combine brown sugar, chili powder, smoked paprika, garlic powder, onion powder, black pepper, and salt. Sprinkle the seasoning mix evenly over the meat cubes, then toss again to ensure every piece is well-coated.

Step 3: Preheat Your Smoker

Set your smoker or grill to maintain a consistent temperature of 250°F. Use hardwood chips or chunks like hickory or oak for a deep, smoky flavor. If you’re using a grill, set it up for indirect cooking with a drip pan underneath.

Step 4: Smoke the Brisket Cubes

Spread the seasoned brisket cubes in a single layer on the smoker rack or over the drip pan if using indirect heat. Smoke for about 2 to 3 hours, or until the cubes develop a rich mahogany bark and an internal temperature of around 165°F.

Step 5: Braise with Broth and Sauce

Transfer the smoked brisket cubes into a disposable pan or wrap them loosely in foil. Pour the beef broth and barbecue sauce over the meat, stirring gently to coat. If you’re adding turkey bacon bits, sprinkle them on top now. Seal the pan with foil to trap moisture.

Step 6: Finish Cooking

Return the pan to the smoker and cook for an additional 1 to 1.5 hours at 250°F. This step tenderizes the burnt ends further and allows the sauce to thicken into a sticky glaze. The brisket should be fork-tender and juicy.

Step 7: Rest and Serve

Remove the burnt ends from the smoker and let them rest for 10-15 minutes before serving. This helps the juices redistribute for ultimate tenderness. Serve these smoky, sweet morsels as an appetizer, sandwich filling, or alongside your favorite barbecue sides like the Good Ole Mac And Cheese Recipe.

Vegan & Vegetarian Swaps

• Smoked tofu cubes: Marinate in smoky spices and barbecue sauce, then smoke or grill similarly for a plant-based burnt end experience.
• Jackfruit: Use young green jackfruit to mimic the texture of shredded meat; season and bake with barbecue sauce.
• Mushroom chunks: Portobello or king oyster mushrooms provide a meaty bite and absorb smoky flavors well.
• Smoked tempeh: Marinate and grill as a protein-packed alternative that soaks up spices.

Frequent Missteps to Avoid

• Not trimming the brisket adequately: Excess fat can cause flare-ups and uneven cooking.
• Inconsistent smoker temperature: Fluctuations can dry out the meat or prevent proper bark formation.
• Skipping the braising step: This is crucial for tenderizing the burnt ends and creating that irresistible glaze.
• Using too much sauce too early: Add barbecue sauce at the end to avoid burning the sugars during smoking.
• Cutting the cubes unevenly: Uneven pieces cook at different rates, leading to some underdone and others dry.

Prep Ahead & Store

You can trim and cube the brisket up to 24 hours in advance, storing it wrapped tightly in the refrigerator. Mix your seasoning blend ahead of time and keep it in an airtight container. Once cooked, Smoked Brisket Burnt Ends can be refrigerated for up to 4 days in a sealed container. Reheat gently in the oven or microwave, adding a splash of beef broth or barbecue sauce to keep them moist. For longer storage, freeze the burnt ends for up to 3 months. Thaw overnight in the refrigerator before reheating.

Handy Q&A

Can I use a regular grill instead of a smoker?

Absolutely! Set up your grill for indirect heat and add wood chips in a smoker box or foil pouch to generate smoke. Maintain a temperature around 250°F, and you’ll get great results.

What’s the best type of wood for smoking brisket burnt ends?

Hickory, oak, or mesquite are popular choices for their robust, smoky flavors that complement beef beautifully. Fruitwoods like apple or cherry add a milder, slightly sweet smoke if you prefer something gentler.

Is it okay to skip the turkey bacon bits?

Definitely! The bacon bits add a nice crunch and smoky punch, but the burnt ends are delicious on their own without them.

How do I know when the burnt ends are done?

They should reach an internal temperature of about 195-205°F and be tender enough to pierce easily with a fork. The edges will be caramelized and slightly crispy.

More from the Kitchen

• Love chicken on the grill? Try these Baked Bbq Chicken Thighs for a juicy, flavorful meal.
• Looking for a creamy, comforting side? Check out the Good Ole Mac And Cheese Recipe for an unbeatable pairing.

Next Steps

Ready to impress your friends and family? Fire up your smoker or grill and get those brisket cubes seasoned and cooking low and slow. Don’t forget to prepare your favorite sides and sauces to complement the smoky richness of your burnt ends. Experiment with different wood chips or spice blends to find your signature flavor. With practice, you’ll be the star of every barbecue gathering, serving up Smoked Brisket Burnt Ends that disappear in minutes.

Savor the process, enjoy the incredible aromas, and most importantly, dig in and relish every bite!

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