Barbecue Brisket Burnt Ends
Barbecue Brisket Burnt Ends! Smoking and barbecue meats are my most favorite food! Barbecue Brisket Burnt Ends are the best above the rest!
Matt and I bought a Yoder Smoker, and we absolutely love it! I had never had burnt ends and I wanted to try and make they myself. I had done a lot of research and this is what we came up with! Give this recipe a try!
- 6 to 8 pound brisket point
- 1 tablespoon Kosher salt
- 1 teaspoon pepper
- 2 tablespoons Sweet Rub o’ Mine
- 3/4 cup brown sugar
- 6 tablespoons butter
- 1/2 cup honey
- 1 cup Favorite BBQ sauce
- Preheat your smoker to 225 degrees F using your favorite pellet blend. We used the camp chef blend.
- Trim up your brisket point by removing any remaining hard fat and trimming the top fat cap down to at least 1/4 inch thickness.
- Rub the brisket with the salt, pepper and sweet rub o’ mine. Be sure to cover the entire point.
- Place the brisket on the smoker, close the lid and smoke until the internal temperature reaches 165 degrees F. This takes about 6 to 8 hours, depending on the thickness of your brisket.
- Once the brisket reaches 165 degrees F, wrap tightly in tinfoil. Smoke until the temperature gets to 195 degrees and then remove to a cutting board. This takes another 3 hours.
- Unwrap from the tinfoil, draining any liquid from tin foil into a aluminum pan. Cut the brisket point into cubes, about 1 1/2 inch thick.
- Place the cubes into the pan, toss in the BBQ sauce, brown sugar, honey and butter.
- Put the uncovered pan of burnt ends back on the smoker and close the lid. Continue smoking at 225 degrees for 1 to 2 more hours, or until the burnt ends have started to caramelize on all sides and are very tender.
- Remove and serve warm!