Brisket burnt ends are a delicious and flavorful dish that has become increasingly popular in recent years. This mouth-watering, fall-apart brisket dish originated in Kansas City and has since become a favorite among barbecue lovers all over the world.

These delicious, smoky pieces of meat candy are the perfect blend of smoky, savory, and sweet. Burnt ends are slow smoked brisket point cubed and braised in a tangy bourbon BBQ sauce for a fantastic game-day appetizer or even as a main dish.

You can serve these burnt ends with smoked chicken wings and smoked pork butt for a fantastic pairing of smoked appetizers. Or as a main dish, serve them alongside smoked macaroni and cheese and smoked corn on the cob.

What Are Burnt Ends?

Burnt ends, popularized in Kansas City were originally a Friday special served to diners at BBQ joints after they had collected the brisket ends all week, sliced them up, and braised them in BBQ sauce.

But instead of them being a special treat from time to time, they're now a favorite dish that has made it onto the regular menu of many barbecue restaurants as well as backyard BBQs all over the country.

What Cut of Meat is Burnt Ends?

Burnt ends come from the part of the point part of the brisket. Also called the deckle, it comes from the pectoral minor muscle of the cow and is usually tough.

A fatty cut of meat, this part of the brisket has a dense layer of fat along with tons of intramuscular marbling, so slow cooking is a must to break down all that connective tissue and melt the fat to moisturize the meat.

Coated with a delicious bark and caramelized BBQ sauce they are an amazing, melt-in-your-mouth tender, delicious dish that all can enjoy.

If brisket is not an option poor man's burnt ends made from chuck roast (a cheaper cut of meat) or pork belly burnt ends are excellent alternatives.

How to Cut a Brisket for Burnt Ends

While you can technically use the entire brisket, the best way to make this and result in that delicious bark coating more of the surface of the point if you separate the point from the flat of the brisket.

This recipe only utilizes the point, so you'll have to separate the full brisket into flat and point, but it's pretty easy.

Place the brisket on a cutting board with the fat cap facing down and trim the fat from the sides of the brisket.

Locate the fat line that naturally separates the flat from the point and using a sharp knife cut along that line of fat pulling the flat away from the point as you slice through, adjusting the knife if you happen to hit muscle on the way through.

Once the point and flat are separated trim the fat on the point to just ¼" on all sides.

Ingredients and Equipment for BBQ Brisket Burnt Ends

Exact measurements and full instructions can be found in the recipe card at the bottom of this post.

Smoker. We use and love our Traeger, but a pit boss or even a green egg will do the trick. You really just need something you can keep a steady, even temperature in.

Instant Read Thermometer. An essential for all smoker projects is to check the temperature of the meat quickly and accurately.

Spray Bottle. You'll use this to spritz the meat during the smoking process to keep it moist and flavorful.

Peach Butcher Paper. While you can use aluminum foil in a pinch, peach butcher paper will allow the smoke to permeate through into the meat to give it that deep, smoky flavor we're after.

Disposable aluminum pan. Caramelizing the BBQ sauce on the cubed brisket point is messy and sticky, it's best to utilize a disposable pan for this step for great results and less cleanup.

Beef Brisket. Approximately 6-8 pounds of brisket point (or deckle) separated from the flat of a whole, packer brisket. We get ours from the steer we have butchered every year, but Costco is a great place to get it if you can't find anything local.

Seasoning. A mixture of equal parts black pepper, garlic powder, and kosher salt with a touch of onion powder.

Beef Stock. Quality beef stock will help you keep the meat moist.

BBQ Sauce. Kansas City BBQ Sauce is preferred, which is a base of ketchup mixed with molasses, vinegar, and spices. If that's not your cup of tea, you can just use your favorite barbecue sauce.

Dark Brown Sugar & Honey. These combine to make that delicious sweetness that burnt ends are known for.

Bourbon. While optional, bourbon adds a touch of savoriness that pairs well with the tender, smoky, seasoned meat and sweetness of this dish.

How to Smoke Brisket Burnt Ends

Separate the brisket. Separate the point from the flat of the brisket and cut the excess fat down to just ¼" depth.

Preheat and season. Preheat the smoker to 250°F using hickory pellets, oak, or your favorite wood for beef.

Mix garlic powder, black pepper, kosher salt, and onion powder in a bowl and generously season the brisket point on all sides with the dry rub.

Smoke. Place the seasoned brisket point directly on the grill grates of the electric smoker and close the lid.

Pour beef stock into a clean spray bottle and set to the side.

Smoke the brisket 6-8 hours until it reaches an internal temperature of 165°F, spritzing with the beef stock once per hour.

Wrap. Once the meat reaches 165 degrees F, remove it from the smoker and wrap it tightly with peach butcher paper. Place back in the smoker and smoke for an additional 2-3 hours until it reaches an internal temperature of 195°F.

Cube. Drain the liquid in the butcher paper into a disposable foil pan. Cube the meat into 1 ½ inch cubes, trying to keep them as equal in size as possible.

Place the cubes of brisket into the aluminum pan with the drippings. Mix together BBQ sauce, bourbon and brown sugar and pour it over the cubed brisket.

Finish. Place the uncovered pan with the brisket and sauce back into the smoker and smoke an additional 1-2 hours, or until the meat is fall-apart tender and the sauce is caramelized.

Enjoy. For an authentic experience, serve with additional BBQ sauce and sliced white bread.

Tips for the BEST Burnt Ends

Use a meat thermometer. A digital thermometer is essential for making sure you get the meat to the right temp in each step.

Use peach butcher paper. Important to allow that smoke flavor to permeate during the second smoke step. While you can use aluminum foil, the results will be better with the butcher paper.

Spritz. While this recipe is fairly hands off, spritzing the meat once an hour during the initial smoke is important to retain moisture.

Patience. This recipe does take a while to make, yes, but practice some patience and it will be well worth the work and time put in!

Storing Leftover Burnt Ends

Have leftovers? They can be refrigerated.

To refrigerate: Store cooled meat in an airtight container in the refrigerator for up to 4 days.

To reheat: Place in an aluminum pan in an oven preheated to 325°F for 15-20 minutes or until hot.

More Smoker Recipes to Try:

• Perfectly Smoked Prime Rib | Standing Rib Roast
• Smoked Pork Ribs (the best 3-2-1 baby back ribs)
• Smoked Lobster Tails

If you try this burnt ends recipe, I’d love to hear about it in the comment section below! Also, I’d love if you could leave me a five star ⭐️⭐️⭐️⭐️⭐️ recipe review on the recipe card below. If you want more recipe inspiration, make sure to follow me on Facebook or Pinterest!