Are Burnt Ends Always Made from Brisket?

Nope! While brisket is the most common choice for burnt end BBQ , you’ve got options. Poor man’s burnt ends use chuck roast for a budget-friendly alternative, and pork belly burnt ends are a sweet, crispy crowd-pleaser. Lamb and chicken are also gaining popularity for their unique twists on this classic.

How Long Does It Take to Make Burnt Ends?

Patience is key with burnt ends. Smoking a brisket alone can take 10–12 hours, and that’s just the first step. After cubing and saucing, you’ll need another hour or two to caramelize the pieces. In total, you’re looking at 12–14 hours for homemade burnt ends. It’s a labor of love, but trust us—it’s worth every second.

Can Burnt Ends Be Made Without a Smoker?

Absolutely! While a smoker delivers that authentic flavor, you can use an oven or grill to make tasty burnt ends. Cook the meat low and slow in your oven at 225°F or set up a two-zone fire on your grill for indirect heat. Add a bit of liquid smoke to your BBQ sauce for that smoky taste.

Burnt End BBQ: 2 The Ultimate Guide to Smoky Perfection

Description

Burnt End BBQ is a smoky, tender, and caramelized barbecue delicacy. These bite-sized brisket cubes, coated in a rich sauce, are perfect for impressing guests or satisfying your BBQ cravings.

Ingredients

Scale

4 lbs beef brisket point
1/4 cup yellow mustard
1/4 cup BBQ dry rub
1 cup BBQ sauce
2 tbsp honey
2 tbsp brown sugar
1/4 cup melted butter

Instructions

Prepare the Brisket: Trim excess fat from the brisket point. Rub it with mustard to help the seasoning stick, then coat evenly with BBQ dry rub.
Smoke the Brisket: Preheat your smoker to 250°F (120°C). Place the brisket point on the smoker and cook for 6-8 hours, or until the internal temperature reaches 190°F (88°C).
Cube the Brisket: Remove the brisket from the smoker and let it rest for 30 minutes. Cut it into bite-sized cubes.
Sauce the Burnt Ends: In a bowl, mix BBQ sauce, honey, brown sugar, and melted butter. Toss the brisket cubes in the sauce mixture until evenly coated.
Finish Cooking: Place the sauced cubes in a foil pan and return to the smoker. Cook at 250°F (120°C) for another 1-2 hours, stirring occasionally, until the edges are caramelized and crispy.
Serve: Enjoy as-is, or serve over bread or with sides like coleslaw or baked beans.

Notes

Choosing Brisket: Use the brisket point for the best burnt ends, as it has more marbling for flavor.
Smoker Tips: Use hickory or oak wood for a traditional BBQ flavor, or cherry wood for a hint of sweetness.
Custom Sauce: Adjust the BBQ sauce mix to your liking by adding hot sauce, vinegar, or garlic powder.
Resting is Key: Always let the brisket rest after smoking to lock in the juices.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 250°F (120°C) with extra BBQ sauce to maintain moisture.

Prep Time: 15 mins
Cook Time: 8-10 hours