Burnt ends are, hands down, the crown jewel of a brisket — those caramelized, bark-heavy, sauce-glazed cubes of beef that disappear off the cutting board before anything else. The only problem is that a single brisket point gives you just a handful, and everyone always wants more. So we did the obvious thing: we took an entire packer brisket and turned the whole thing into burnt ends, so every person at the table gets to indulge instead of fighting over scraps.
This recipe comes straight out of our Boss of Burnt Ends box. The box pairs everything you need to pull it off — Kinder's Hickory Brown Sugar BBQ Sauce for that sweet, smoky glaze and Lane's Brisket Rub to build a deep, flavorful crust — so you're not hunting down ingredients before you fire up the smoker. It's a low-and-slow project cook, but the payoff is a full pan of "meat candy" that'll make you the boss of any backyard cookout.
Plan for a long day (or an overnight smoke) and don't rush the rest — that patience is exactly what turns good brisket into unforgettable burnt ends.
Brisket Burnt Ends with Lane's Brisket Rub + Kinder's
Turn a whole brisket into a pan of smoky, caramelized burnt ends with Kinder's Hickory Brown Sugar BBQ Sauce and Lane's Brisket Rub. As featured in our "Boss of Burnt Ends" box.
Preheat the smoker to 250°F. We like to use post oak or mesquite for smoking brisket.
Prepare the brisket. Remove any hard fat from the exterior and all sides of the brisket using a jet or boning knife. Round the edges of the fat (at the thinner portion) and remove any silver skin. Save all of the fat — add it to a foil pan or cast iron and smoke it alongside the brisket to create beef tallow (AKA "liquid gold") for the burnt ends.
Season. Apply yellow mustard as an optional binder. Season the brisket with Lane's Brisket Rub and 2-3 Tbsp coarse ground black pepper (the black pepper is what helps develop a beautiful, dark bark). Pat the seasoning into the brisket.
Smoke. Place the brisket fat side up in the center of the smoker. Smoke for 9 hours (overnight). If you're not smoking overnight, spritz every hour with a 50/50 mixture of water and apple cider vinegar using your Grill Masters Club Spray Bottle to help develop the bark and keep the brisket moist. Place a foil pan with the fat trimmings under the brisket. By 9 hours, your brisket should read 160–170°F internal in the point (the thicker part) and the bark should be set. If it isn't, keep smoking until the brisket reaches at least 160°F internal.
Raise the heat. Increase smoker temperature to 325°F.
Add the tallow. Take a large foil pan and place the brisket fat side down. Pour the liquid tallow from the fat trimmings on top of the brisket. Place back on the smoker for 1 hour.
Rest. Remove the brisket when the point reaches 196–200°F internal. Rest for at least 30 minutes on the counter, or up to 4 hours in a turned-off oven or cooler with a towel (or grab The Meat Swadl Resting Blanket from our Pitmaster Shop!).
Don't skip the rest. The resting stage is one of the most important parts.
Cube and sauce. Once rested, slice the brisket against the grain into 1.5–2 inch thick slices. Cut those slices down into cubes. Add 1/4 cup Kinder's Hickory Brown Sugar BBQ Sauce.
Finish. Place back on the smoker for 30 minutes. Remove and let cool. Enjoy!
Recipe Note
Pro Tip: If you don't want to invest in a full packer brisket for this recipe, or don't have the time, you can substitute a chuck roast! Just follow the instructions above as far as hitting your internal temperatures, and be mindful that your cook time will be faster.
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