This Brisket Burnt Ends recipe is a two part feast. It starts with a whole Texas Smoked Brisket, then includes a delicious recipe for BBQ burnt ends. Because who doesn’t love to use every last bit of a brisket?
Trim the Brisket in Preparation for Brisket Burnt Ends
First, you need to trim the brisket. To do so, lay the cold brisket on a cutting board. Be sure that the fat cap side is face down. Next, trim off any silver skin or pockets of fat. Remove the large pocket of fat near where the flat and point meet, then square off all sides of your brisket.
Take a good look at your brisket to identify “the grain”. Cut off one of the corners of the brisket to mark the direction in which the grain is running. This makes it so much easier to find the grain after the meat is cooked. And as we all know, slicing against the grain is a super important part of achieving the juiciest brisket and the best Brisket Burnt Ends.
Next, flip the brisket over and carefully remove the fat cap. Be sure that the fat cap side is about 1/4″ thick, then remove most of the fat “flap” located at the top of the brisket.
Now, it’s trimmed!
Season and Brine the Brisket
Next, we add flavor, because we all need some extra flavor in our lives.
To season your brisket for smoking and for Brisket Burnt Ends, simply rub generously with kosher salt, black pepper, and optional garlic powder.
Place the seasoned brisket into the fridge and allow it to dry brine overnight.
Brisket for Brisket Burnt Ends Get Smoking!
Now, it’s time to cook! This recipe takes some patience but the delicious brisket and Brisket Burnt Ends are so worth the wait. Trust me.
First, preheat your smoker to a temperature of 250-265ºF. I like to add in some Post Oak wood chunks or chips because it gives the meat some extra smoky flavor.
Next, place the brisket into the smoker with fat side facing the heat. This allows it to serve as a “protection” layer against the heat. Cook for anywhere from 7-8 hours. I recommend checking it at 7 hours, then adding time as needed. You can check that it’s done with a meat thermometer. The internal temperature at the thickest part should be 165-170ºF.
Wrap it Up
Now, you’ll need some butcher paper. Butcher paper is great because it lets the meat breathe, but traps in some moisture for an extra juicy and tender texture.
So, lay out two pieces of butcher paper, each 6 feet long, so they are slightly overlapping. Warm your beef tallow up slightly, then drizzle it over the butcher paper. Remove the brisket from the smoker, set it onto the butcher paper about 2 feet from one end, then drizzle the brisket with even more beef tallow.
Pull the short end of the butcher paper over the top of the meat, then fold it underneath. Fold the sides into the brisket, then roll the meat up in the paper until it’s completely wrapped.
Lastly, place the wrapped brisket back into the smoker. Be sure that the loose end of the butcher paper is on the bottom so it stays nicely wrapped. Cook for another 7-8 hours or until the internal temperature is anywhere between 202ºF and 203ºF.
Once it’s fully cooked, pull the meat off of the smoker and let it rest for at least 2 hours. I know. We’re almost there!
For more details on exactly how I cooked my brisket, check out my Texas Smoked Brisket Recipe!
Slice the Brisket for Brisket Burnt Ends
Now, it’s finally time to slice it and prepare to make your Brisket Burnt Ends.
First, unwrap the meat from the butcher paper and set the paper aside. Don’t discard it. You’ll want those juices for your burnt ends.
Next, find the corner where you made your “against the grain” slice, then begin to slice. I recommend slicing the meat into pieces that are about the width of a pencil. We’ll enjoy this half of the brisket in these slices on their own. It’s the point of the brisket that we need for the burnt ends. Once you reach the point end of the brisket, stop slicing.
Brisket Burnt Ends
Next, the star of the show. Our Brisket Burnt Ends!
You have the point of your brisket separated from the rest of the meat. Slice that up into 2″ cubes, making sure that you are continuing to slice against the grain, whichever way that may be. Remove any excess fat that may be hanging on to the meat, then place the cubes into a large foil bin.
To the foil bin, I poured the remaining juices from the brisket (remember we saved the butcher that was holding all those juices), then add brown sugar, hot sauce, and BBQ sauce. Cover the foil bin with more foil, then place the bin, with your Brisket Burnt Ends, back into the smoker. Cook for 1-2 hours. Roughly 10 minutes before the cooking time is up, remove the foil and mix everything up to get the burnt ends well coated in the sauce.
Finally, set the Brisket Burnt Ends back into the smoker, leaving the bin uncovered.
Pull the bin out of the smoker, let the burnt ends cool for 10 minutes, then dig in!
Got leftovers? Check out my Leftover Brisket Breakfast Skillet.
Brisket Burnt Ends
Brisket Burnt Ends is the ideal recipe for the point of your Texas Smoked Brisket.
For Whole Brisket:
- 1 Whole Packer Brisket 12-15 lbs
- 2.5 tbsp Kosher Salt
- 2.5 tbsp Black Pepper
- 2 tbsp Garlic Powder optional
- 1 cup Beef Tallow warmed up
For Burnt Ends:
- 1 Cooked Brisket Point
- 1 cup Mesquite Peppercorn Lager Rub or your Favorite BBQ Sauce
- 2.5 tbsp Brown Sugar
- 1.5 tbsp Favorite BBQ Seasoning
- 1.5 tbsp Hot Sauce
Whole Brisket Instructions:
Keeping your brisket cold, place the brisket on your cutting board fat cap side down. Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet. Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later. Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket. Once completely trimmed, season thoroughly with Kosher Salt and Black Pepper (add Garlic Powder if you like). Place your brisket into the fridge to dry brine overnight..
Preheat your smoker for 250-265F with some added Post Oak wood chunks or chips for extra smoke flavor.
Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165, get ready to wrap in butcher paper.
Lay out 2x 6ft long pieces of butcher paper that slightly overlap. Drizzle your beef tallow over the butcher paper. Place your brisket on the butcher paper about 2 ft from the end, then drizzle the top of the brisket with more beef tallow. Pull the short end of butcher paper over the brisket and tuck underneath. Fold the sides into the brisket and begin to roll the meat over the butcher paper until it is completely wrapped. Any excess paper can be folded and placed underneath the wrapped brisket.
Place the brisket back onto the smoker at 250-265F so that the loose end of butcher paper is on bottom to prevent it from unraveling. Cook until the meat hits 202-203F internal (about 7-8 more hours). Once it is done, pull the meat off and let it rest at room temperature for at least 2 hour.s
When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil. When you make it a little over halfway through the slicing process, the meat will change from the flat to the point & the flat. Stop slicing at this point and prepare for the brisket burnt ends.
Brisket Burnt Ends Instructions:
Take your brisket point and rotate it 90 degrees so that you cut against the grain. Begin cubing it into 2” cubes and make sure to remove any excess fat from that large fat pocket. Get a large foil bin, and place all of your cubed brisket into the bin. If you kept the juices from the brisket wrap, drizzle some of that into the foil bin. Next, add your bbq seasoning, brown sugar, hot sauce and bbq sauce over the cubed brisket and cover with more foil.
Place the foil bin back on the smoker at 250F to cook for another 1-2 hours until the meat is very soft to the touch. About 10 minutes before the burnt ends are done, carefully mix together the meat with the sauces so they blend well. Place the burnt ends back on the smoker for the last 10 minutes uncovered.
Pull the burnt ends off and let cool for 10 minutes. Serve and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!