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–+ servings
Close-up of finished smoked brisket burnt ends with deep dark sticky glaze in a foil pan

Smoked Brisket Burnt Ends (Hot & Fast)

Smoked brisket burnt ends made hot and fast from brisket point, smoked at 275-300°F over pecan wood, then braised in BBQ sauce and butter until probe-tender.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Brisket
  • 3-4 lbs brisket point not the flat
  • 2-3 tbsp your favorite BBQ seasoning
  • Pecan wood for smoking
Braise
  • 1 cup BBQ sauce
  • 2 sticks butter 1 cup, sliced

Equipment

  • Smoker
  • Foil Pan
  • Aluminum Foil
  • Instant-Read Thermometer
  • Tongs

Method
 

  1. Cut brisket point into 1 to 1½-inch cubes. Season all sides generously with BBQ rub.
  2. Preheat smoker to 275-300°F with pecan wood. Place cubes directly on grates. Smoke for approximately 2 hours until dark bark forms on all sides.
  3. Transfer to a foil tray. Add 1 cup BBQ sauce and 2 sticks sliced butter. Cover tightly with foil. Return to smoker and cook another 2 hours until probe-tender.
  4. Remove foil. Gently toss burnt ends in the sauce. Cook uncovered for 15-20 minutes to set the glaze.
  5. Rest 10-15 minutes. Serve hot and sticky.

Notes

Use the point, not the flat: The point has the fat and marbling needed for tender, juicy burnt ends. The flat dries out when cubed.
Don't rush the bark: Wait for deep, dark color on all six sides before moving to the braise step.
The squeeze test: Pick up a cube with tongs and squeeze gently. If it shreds apart, it's done.

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