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Smoked Brisket Burnt Ends

These Smoked Brisket Burnt Ends are tender, smoky, and packed with flavor. Perfect for any cookout or cozy feast, they feature a caramelized crust and a spicy kick!
Prep Time30 minutes
Cook Time4 hours 30 minutes
Total Time5 hours
Servings: 6 servings

Ingredients

  • 3 pounds beef brisket trimmed and cut into cubes
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup beef broth
  • 1/2 cup barbecue sauce
  • 1/4 cup turkey bacon bits optional

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Smoker or grill with lid
  • Meat Thermometer
  • Sharp knife and cutting board
  • Mixing bowls
  • Aluminum foil or a disposable pan
  • Basting brush

Notes

  • Trim the brisket well to avoid flare-ups and ensure even cooking.
  • Maintain a steady smoker temperature around 250°F for best bark formation.
  • Don’t skip the braising step with broth and sauce; it tenderizes and adds flavor.
  • Optional turkey bacon bits add crunch and smoky depth but can be omitted.
  • Store leftovers in a sealed container refrigerated for up to 4 days or freeze for 3 months.