Burnt Ends Recipe

Poor Man’s Burnt Ends are here and they’re anything but poor. These burnt ends were made with cuts from a chuck roast, instead of the typical brisket burnt ends. They cook in about half the time of brisket burnt ends and still give us that deep, rich flavor we all know and love. I fired up some Cowboy Charcoal and seasoned the burnt ends with my very own Tennessee Smoke seasoning.

Best Brisket Burnt Ends

Slow smoked brisket point is cubed and braised in a sweet and tangy BBQ sauce for the most tender, melt-in-your-mouth Burnt Ends ever.

Prep: 30min

Total: 750min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 118 kcal, Carbohydrate 28 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 3048 mg, Fiber 1 g, Sugar 25 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 6-8 pound brisket point (also called the deckle)
• 3 Tablespoons Hey Grill Hey Beef Rub (or 2 teaspoons each of kosher salt, course black pepper, and garlic powder)
• 1 cup beef stock
• 1 cup Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce)
• ½ cup dark brown sugar

Instruction:

1. Preheat. Preheat your smoker to 225 degrees F using oak wood.
2. Trim. If you are starting with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles. Trim the brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
3. Season. Season the brisket point on all sides with Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder.
4. Smoke and spritz. Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of the meat reaches 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat. Spritz with beef stock every hour during this initial smoke period.
5. Wrap. Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees F. This step typically takes 3 hours.
6. Cut into cubes. Remove the brisket to a cutting board. Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into 1 1/2-inch thick cubes.
7. Sauce. Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
8. Finish smoking. Set the uncovered pan back on the smoker and close the lid. Continue smoking at 225 degrees F for 1-2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides.
9. Enjoy. Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.

Poor Man’s Burnt Ends

Poor Man’s Burnt Ends are here and they’re anything but poor. They’re rich in flavor and cooked until they fall apart. Delicious!

Prep: 30min

Total: 300min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 574 kcal, Carbohydrate 16 g, Protein 44 g, Fat 29 g, Saturated Fat 12 g, Trans Fat 2 g, Cholesterol 155 mg, Sodium 743 mg, Fiber 1 g, Sugar 13 g, unSaturated Fat 18 g, servingSize 1 serving

Ingredients:

• 1 Chuck Roast (about 3-4 lbs)
• 2 tbsp Tennessee Smoke Seasoning (or your favorite BBQ seasoning)
• 1 tbsp Canola Oil
• ¾ cup Ketchup
• ½ cup Apple Cider Vinegar
• 4 oz Bourbon
• 1.5 tbsp Hot Sauce
• 1 tbsp Brown Sugar
• ½ tbsp Garlic Paste
• ½ tbsp Worcestershire
• Salt (to taste)

Instruction:

1. Cube your chuck roast into 1” size cubes and place in a bowl. Lather with canola oil and then season with Tennessee Smoke Seasoning or your favorite BBQ seasoning. Place the cubes onto a baking tray with about ½” separation between each cube. Place in the fridge for 1 hour to set, then let come to room temperature 15 minutes before cooking.
2. Preheat a grill or smoker using a two zone fire with Cowboy Charcoal to 275F. Add some hickory chunks or chips for added smoke flavor.
3. Place the beef onto the smoker to cook for about 1.5 hours until they begin to soften. As the beef smokes, heat up a medium high fire for the BBQ Sauce. Add a skillet with the bourbon to simmer for 30 seconds. Next, add the rest of the ingredients for the BBQ sauce and let simmer until thickened. Once warm and well incorporated, pull the BBQ sauce off the heat to cool.
4. After 1.5 hours on the smoker, pull the beef off and place into a medium size foil bin. Top the burnt ends with the BBQ sauce and mix around. Cover the bin with aluminum foil and place back on the smoker to cook for another 2.5 hours. Add more BBQ sauce if needed so that there is a decent amount of liquid in order to break down the burnt ends.
5. Once the burnt ends are tender and can easily break apart, pull them off and let cool for 10 minutes. Toss the cooled burnt ends in some of the foil bins sauce, season with a little more BBQ seasoning and enjoy!

Brisket Burnt Ends

Smoked beef brisket point sliced into cubes and bathed in BBQ sauce to make melt-in-the-mouth, super meaty burnt ends.

Prep: 720min

Total: 1150min

Serving Size: 1 serving

Nutrition Facts: calories 698 kcal, Carbohydrate 27 g, Protein 80 g, Fat 28 g, Saturated Fat 10 g, Cholesterol 234 mg, Sodium 5305 mg, Fiber 3 g, Sugar 17 g, servingSize 1 serving

Ingredients:

• 5 lbs brisket (point)
• ¼ cup kosher salt
• ¼ cup coarse black pepper
• 2 tbsp granulated garlic
• ½ cup beef stock
• ½ cup BBQ sauce
• ¼ cup brown sugar

Instruction:

1. If you have a whole brisket, separate the point from the flat end and save the flat.
2. Season the brisket point with salt, pepper and garlic, place in a foil pan, cover and refrigerate overnight or for a few hours.
3. Heat your smoker up to 250°F and smoke your brisket point until the internal temperature reaches 165 degrees.
4. After two hours, spritz brisket with water if it looks dry every 45 minutes to an hour.
5. Wrap your brisket with foil along with beef stock and place back on the smoker until it reaches an internal temperature of 195°F.
6. Remove the brisket from the smoker and uncover.
7. Cube up your brisket into 1×1 squares and mix with BBQ sauce and then back into the smoker uncovered for another hour until the internal temperature reaches 205°F.

Burnt Ends

This recipe for burnt ends is tender cubes of brisket coated in BBQ sauce, then cooked until caramelized. The most delicious way to enjoy brisket, burnt ends are the perfect main course or appetizer option!

Prep: 600min

Total: 1380min

Serving Size: 1 serving

Nutrition Facts: calories 445 kcal, Carbohydrate 17 g, Protein 64 g, Fat 23 g, Saturated Fat 8 g, Cholesterol 187 mg, Sodium 487 mg, Fiber 2 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 1 8-13 lb brisket
• 1 cup BBQ spice rub (enough to completely cover the meat)
• 1/2 cup BBQ sauce (enough sauce to mix with drippings to coat the burnt ends)

Instruction:

1. Trim the excess fat off the brisket. You want to remove most of the fat cap if you have a point or packer cut. Other excess fat should be removed to 1/3 or 1/4 inch until you can see the beef through the fat.
2. Completely cover the brisket in BBQ rub.
3. Cover the meat and refrigerate it for 10-12 hours.
4. Preheat the smoker to 250 degrees F.
5. Insert a meat thermometer (into the meat, not fat) and place the meat in the smoker until the internal temperature reaches 170 degrees F. This may take 4-5 hours.
6. Once the meat reaches 170 degrees F, remove the meat and wrap it in foil or peach butcher paper. Place the meat back in the smoker until it reaches 190 degrees F. This make take up to 8 hours.
7. Remove the meat from the smoker, take the meat out of the wrapping and let it rest for 15 minutes.
8. Cut up the meat into 1/2 inch cubes.
9. Coat the cubes of meat with a mixture of 1/2 cup BBQ sauce and all of the pan drippings. It should be enough to completely coat the burnt ends. Use more BBQ sauce if needed.
10. Place the cubes uncovered into the smoker and cook for 45 minutes. Leave the temperature at 250 degrees F or bump up the temperature to 275 degrees F for a darker coating.
11. Remove the burnt ends from the smoker and serve.

Brisket Burnt Ends | Smoked Beef Brisket and Burnt Ends on Ole Hickory

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