Servings6
Prep Time20 mins
Cook Time12 hours
Skill Levelmedium

This is the best BBQ brisket burnt ends recipe on the planet. I recommend using the seasonings and BBQ sauce in this recipe, but feel free to use whatever you have on hand – they’re amazing either way! Try these brisket burnt ends at your next BBQ and see how many guests beg you for the recipe.

Ingredients

Brisket

  • 1 Brisket point, optional whole packer (flat & point)
  • 1 tablespoon yellow mustard, substitute mayonnaise
  • 1/4 cup Meat Church Holy Cow Rub, optional recipe in notes below

Burnt Ends

Steps

  1. Trim and season the brisket

    Remove the brisket from the fridge 1 hour prior to smoking. This will give the meat time to reach room temperature for more even cooking and allow the rub to adhere better. You'll want to trim the brisket right away while it's still cold as it makes it easier to remove the fat. If using a full packer brisket, remove the fat from the bottom of the brisket while leaving about a 1/4 inch of fat on top. You'll also want to separate the point and the flat and remove any fat in between. I like to leave them intact close to where they meet as it helps the flat cook more evenly. You can completely separate them if you want. Slather the mustard evenly over the entire surface of the brisket. If using the brisket rub recipe in the notes, mix the ingredients in a bowl and sprinkle evenly over the brisket starting on the bottom side. You'll want a heavy coating of the rub to help build a nice bark on the outside of the smoked brisket.

    Trim and season the brisket
  2. Heat up the smoker

    Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

  3. Smoke the brisket

    Place brisket on the smoker fat side up and smoke at 225°F until it hits an internal temperature of around 195°F. If using a whole packer brisket, you'll want to insert your thermometer in the middle of the flat right where it meets the point, approximately 8-10 hours depending on the size brisket. I recommend using a good leave-in meat thermometer so you don't have to constantly check the smoked brisket. You can also wrap the brisket at 180°F to help it cook faster and retain a bit more moisture. Follow my Texas Style Smoked Brisket recipe for more information on how to wrap the brisket. We're not looking for the brisket to be completely cooked and tender. The meat will continue to cook when we slice, season, and smoke the burnt ends.

    Smoke the brisket for burnt ends
    Wrap the brisket to help it cook faster
  4. Cube, season, and sauce the brisket burnt ends

    Once the smoked brisket reaches an internal temperature of 195°F, remove it from the smoker. If using a full packer brisket, separate the point from the flat. Return the flat to the smoker and continue cooking until probe tender, approximately 203°F-205°F. Slice the brisket point into 1" cubes and place in the aluminum pan. Coat the burnt ends with the Holy Gospel (or whatever BBQ rub you're using), BBQ sauce, and honey. Toss well to combine ensuring they're completely covered. Return the pan to the smoker and cook for one hour.

    Slice the brisket into burnt ends
    Season the brisket burnt ends
    Coat the brisket burnt ends in bbq sauce
    Coat the brisket burnt ends in honey
    Toss the brisket burnt ends and coat evenly
    Continue smoking the brisket burnt ends for 1 hour
  5. Serve the brisket burnt ends

    Allow the brisket burnt ends to cool for a few minutes and serve with additional BBQ sauce.

    Serve the brisket burnt ends

Comments

  1. Stephen
    February 16th, 2023
    Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star Filled

    Any advice on a budget smoker for an absolute beginner? Your recipes drive me crazy!

    1. Allan Kiezel
      February 16th, 2023
      Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star Filled

      Hey Stephen, I actually have a post on the Best Pellet Smokers & Grills if that’s what you’re looking for!

  2. Neil P.
    February 13th, 2023
    Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star Filled

    My mouth all the time be like 🌊🌊🌊

  3. Robert
    February 11th, 2023
    Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star Filled

    Triple wow, I would constantly snack on these.

Add Comment