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Tray of Brisket Burnt Ends

Brisket Burnt Ends Recipe

Recipe for the best tender and flavorful Beef Brisket Burnt Ends made with Americal Wagyu beef. The ultimate BBQ meat candy!
Course Appetizer, Entree
Cuisine American, barbecue
Keyword Brisket Burnt Ends, burnt ends, how to make burnt ends, how to smoke a brisket, Smoked Brisket
Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings 8 people
Calories 281kcal
Cost $120.00


  • 1 12 to 14 pound packer brisket, (We use Snake River Farms)
  • cup extra virgin olive oil
  • cup kosher salt
  • cup coarse ground pepper
  • cup granulated garlic
  • 1 cup KC barbecue sauce (We used our KC Style sauce)
  • 4 tablespoons unsalted butter
  • ¼ cup honey


  • Prep Brisket: The day prior to smoking the brisket, trim it. Using a sharp knife, remove excess layers of fat and silver skin.
  • Season Brisket: Coat the brisket with olive oil and then combine the dry rub ingredients in a bowl. Reserve ⅓ of a cup of the rub for the burnt ends later in the cooking process. Liberally season the brisket with the dry rub. Don't be shy. Wrap in foil and place in fridge over night, until ready to cook.
  • Preheat Smoker: to 250 degrees F using apple or cherry wood. Remove the brisket from the fridge at this point. When smoker is at temp, insert your meat thermometer into the flat and place in smoker. We place ours fat cap side down, as the bottom of our smoker is hotter than the top.
  • Smoke Brisket: Smoke until the brisket reaches an internal temperature of 165 degrees F. Remove from smoker and then, using a sharp knife, remove the point from the flat. Trim some of the excess fat off point and the flat.

For the Brisket Flat

  • Wrap the flat in peach butcher paper, and then re-insert the meat thermometer. Place back in smoker and continue to cook until the internal temperature of the brisket flat reaches 190 degrees. Begin temping the flat in various places, and remove from smoker when the temperature probe inserts easily into the flat like butter. This can take 3 to 5 additional hours depending on size of brisket.
  • Place wrapped brisket flat in a cooler with no ice and let rest for an hour. Remove and then slice against the grain.

For the Burnt Ends

  • After placing the flat back into the smoker, cut the point into 1 ½-inch cubes. Place them into a smoker safe tray. Season with the reserved ⅓ cup of dry rub, and then add barbecue sauce, butter and honey, and toss together. Place uncovered in the smoker and stir once the butter and honey have melted.
  • Smoke in the tray uncovered for 2 hours. Stir midway to incorporate the sauce and move the cubes around. After 2 hours cover with foil and place back into the smoker. Remove when the internal temperature ranges from 190 to 205, or when the meat thermometer inserts into the cube like butter (expect an additional 1 or 2 hours). 
  • Serve immediately.


For the barbecue sauce we recommend our KC Style BBQ Sauce.


Calories: 281kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 5092mg | Potassium: 340mg | Fiber: 4g | Sugar: 21g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg