If you’re planning to smoke BBQ brisket burnt ends, this guide will walk you through everything you need to know to get tender, caramelized, flavorful bites every time.
In this article you’ll find:
- How to smoke burnt ends step by step
- A brief history of burnt ends
- How to choose and trim a brisket for burnt ends
- An easy, reliable burnt ends recipe
- Timing and serving tips
Follow the steps below and you’ll turn brisket point into mouthwatering “meat candy” that’s perfectly charred, juicy, and packed with BBQ flavor.
How To Smoke BBQ Brisket Burnt Ends
- Prepare the smoker
- Trim and season the brisket
- Smoke the brisket until tender
- Cube, sauce, and finish the burnt ends
- Rest and serve
Detailed instructions and cooking tips appear below. Expect a multi-hour process, but the results are worth the wait.
BBQ Brisket Burnt Ends History
Burnt ends originated in Kansas City in the 1970s. While trimming brisket for sandwiches, pitmasters removed the fatty, irregularly shaped point to make even slices for the flat. Rather than discard those well-smoked, crispy pieces, they offered them to customers as a tasty appetizer. The pieces proved so popular they became a staple on BBQ menus—now celebrated as burnt ends.
What Are Burnt Ends?
Burnt ends are made from the brisket point. After smoking the whole brisket or point until tender, the point is cut into cubes, tossed with seasoning and sauce, then returned to the smoker to caramelize and develop a sticky, flavorful crust. The final result is tender inside, charred outside, and intensely savory-sweet.
Smoking a brisket is a long process—typically 8–12 hours depending on size—followed by an extra hour or two to finish the burnt ends after cubing. The reward is tender, juicy, and richly flavored bites with a sticky glaze.
- Tender and pull-apart inside
- Deeply charred bark on the outside
- Sticky, flavorful sauce glaze
How to Select a Brisket for Burnt Ends
When making burnt ends, start with quality meat. Look for a brisket point with good marbling; prime grade is ideal if available. If whole briskets are out of your budget, chuck roast can be used for “poor man’s burnt ends” with a slightly different texture and flavor.
What Part of the Brisket is Used for Burnt Ends?
Burnt ends come exclusively from the brisket point—the thicker, fattier muscle that yields the best texture for cubed, caramelized bites. If you buy a whole brisket, separate the point from the flat after cooking and use the point for burnt ends.
How to Trim Brisket for Burnt Ends
If you’ve purchased only the point, minimal trimming is needed. For a full brisket, trim on a cutting board with the fat cap down. Remove thick, hard fat that won’t render, but leave a thin layer to keep the meat moist. Separate the flat from the point once the brisket is cooked, and trim excess fat from the point before cubing.
Lift the fat away with your hand and slice with a sharp knife to remove unwanted sections. Apply your preferred dry rub to all surfaces before smoking.
The Best BBQ Brisket Burnt Ends Recipe
Below is a straightforward recipe and method to make classic brisket burnt ends at home.
Ingredients for Brisket Burnt Ends:
- 8–10 lb brisket point (or whole point)
- 1/4 cup BBQ dry rub
- 1/2 cup BBQ sauce
- 4 tbsp butter
- 1 tsp Worcestershire sauce
- 3 oz Dr. Pepper (or similar soda)
- 1/4 cup dark brown sugar
- 1 tbsp salt
- 1 tbsp black pepper
How To Make Burnt Ends
Follow these step-by-step instructions for best results.
Step 1: Prepare the Smoker
Preheat the smoker to 225°F. Oak is a great wood choice for brisket, but other hardwoods like hickory or post oak also work well. Maintain a steady temperature throughout the cook.
Step 2: Trim the Brisket
Place the brisket on a cutting board fat-side down. Trim excess hard fat, leaving a thin fat cap. Season generously with salt, pepper, garlic powder, or your favorite BBQ rub. Make sure the rub reaches all crevices between the flat and point.
Step 3: Smoke the Point
Place the brisket in the preheated smoker. When the internal temperature stalls around 160°F, crutch the brisket by wrapping it in butcher paper or foil to speed through the stall and help form a good bark. Continue smoking until the internal temperature reaches about 195–210°F and the meat is tender.
If you smoked a whole brisket, separate the point from the flat now—only the point is needed for burnt ends.
Step 4: Finishing Up
Cut the brisket point into 1-inch cubes and place them in an aluminum pan. Toss with additional dry rub and a sauce mixture made from BBQ sauce, Worcestershire sauce, melted butter, brown sugar, and a splash of Dr. Pepper. The soda helps tenderize and sweeten the glaze.
Return the pan to the smoker at 225°F for 1–2 hours, stirring once or twice, until the sauce thickens and becomes sticky.
Step 5: Dig In
Remove the pan from the smoker and let the burnt ends rest for 10–15 minutes to allow flavors to settle and excess sauce to be absorbed. Serve warm—burnt ends are excellent as an appetizer, on sandwiches, or alongside classic BBQ sides.
How Long to Smoke Burnt Ends
Plan on at least 10 hours from start to finish for properly smoked burnt ends. Exact timing depends on the size of your point and smoker conditions. Smoke until the internal temperature of the brisket reaches approximately 210°F before cubing and saucing, then add another hour or two for the finished burnt ends to caramelize.
More Brisket Resources:
- How Long to Smoke Brisket at 250 Degrees
- How Long to Smoke Brisket per Pound
- BBQ Brisket Burnt Ends Recipe (this page)
- Brisket Tacos Recipe
- How to Reheat Brisket Properly
- How to Slice Brisket
- Hot and Fast Brisket
- Texas Style Smoked Brisket
BBQ Brisket Burnt Ends
Tender, caramelized burnt ends made from brisket point—rich bark, sticky sauce, and melt-in-your-mouth texture.
Ingredients
- 1 whole brisket point (8–10 pounds)
- 1/4 cup BBQ dry rub
- 1/2 cup BBQ sauce
- 4 tbsp butter
- 1 tsp Worcestershire sauce
- 3 oz Dr Pepper
- 1/4 cup dark brown sugar
- 1 tbsp salt
- 1 tbsp black pepper
Method
- Preheat smoker to 225°F. Use oak or another hardwood for smoke flavor.
- Trim excess hard fat from the brisket, leaving a thin fat cap. Season generously with salt, pepper, garlic powder or your preferred BBQ rub.
- Smoke the brisket until it hits the stall around 160°F, then wrap in butcher paper or foil. Continue smoking until internal temperature is between 195–210°F and the meat is tender.
- Separate the point (if you smoked a whole brisket), cut into 1-inch cubes, place in an aluminum pan, and add additional rub.
- Mix BBQ sauce, Worcestershire sauce, melted butter, brown sugar, and Dr Pepper. Toss the cubes in the sauce, return the pan to the smoker at 225°F, and cook 1–2 hours until the sauce is thick and sticky.
- Remove from smoker, rest 10–15 minutes, then serve warm.