Print

Savory Smoked Brisket Burnt Ends Recipe with Sweet BBQ Glaze Easy and Perfect

smoked brisket burnt ends - featured image
Print Recipe

This recipe transforms a humble brisket point into melt-in-your-mouth burnt ends with a smoky bark and a sticky sweet BBQ glaze, perfect for BBQ lovers and gatherings.

Ingredients

Scale
  • 3–4 pounds brisket point or flat cut, well-trimmed
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Wood chips for smoking (hickory or oak)
  • Aluminum foil or butcher paper
  • Cooking spray or oil

Instructions

  1. Trim the brisket point, leaving about 1/4 inch fat cap, remove silver skin and hard pieces, then cut into 1.5-inch cubes. (15 minutes)
  2. Mix paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Toss brisket cubes in the rub until well-coated. Set aside. (10 minutes)
  3. Preheat smoker to 225°F (107°C). Add wood chips (hickory or oak). Ensure smoke is thin and blue. (15 minutes)
  4. Arrange rubbed brisket cubes on a wire rack or smoker-safe tray spaced evenly. Smoke for about 2 hours until dark bark forms.
  5. Wrap cubes tightly in aluminum foil or butcher paper. Return to smoker and cook until internal temperature reaches 195°F (90°C) and cubes are tender, about 1.5 to 2 hours.
  6. While brisket finishes, whisk together ketchup, molasses, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, and garlic powder to make the sweet BBQ glaze. (10 minutes)
  7. Place tender burnt ends in a foil pan, pour glaze over, and toss gently to coat. Return to smoker or 275°F (135°C) oven and cook uncovered for 30–45 minutes to caramelize glaze.
  8. Let burnt ends rest for 10 minutes before serving to redistribute juices.

Notes

Keep smoker temperature steady at 225°F. Use a reliable meat thermometer. Spritz burnt ends with apple juice or water during smoking for moisture. Wrap again or move to cooler smoker area if bark darkens too fast. Glaze only when meat is tender to avoid burning sugars. Rest burnt ends before serving. For gluten-free, use tamari instead of Worcestershire sauce and check ketchup brand. Oven method: bake covered at 275°F for 3 hours, then glaze and broil.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ glaze, smoked meat, brisket recipe, sweet BBQ sauce, smoked brisket burnt ends

Find it online: https://bitematrix.com/savory-smoked-brisket-burnt-ends-recipe-with-sweet-bbq-glaze-easy-and-perfect/