BBQ Brisket Burnt Ends

5 from 5 votes

If you think it can't get any better than smoked brisket, hold my beer. These succulent BBQ Burnt Ends sauced up with honey, chipotles, and my favorite Cherry Chipotle Ale Rub for some sweet heat.

Prep Time12

Cook Time2

Total Time14

Course: Dinner, Lunch, Snack

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

For Burnt Ends:

1 Cooked Brisket Point
1 cup Favorite BBQ Sauce
2.5 tbsp Local Honey
2.5 tbsp Chipotle Puree
1.5 tbsp Cherry Chipotle Ale Rub

Instructions

After 2 hours of resting, 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.
Into a large foil bin, place all of your cubed brisket.
Combine the juices from the brisket wrap with the Cherry Chipotle Ale Rub, chipotle puree, honey, and BBQ sauce. Mix everything together.
Place the foil bin on the smoker at 250 degrees F to cook for another 1-2 hours until the meat is very soft to the touch.
Pull the burnt ends off and let cool for 10 minutes. Serve and enjoy!

Video

Notes

How to Make BBQ Brisket Burnt Ends

The best BBQ brisket burnt ends start with the most flavorful beef brisket, smoked overnight. As a recap, here are the steps:

At about 8 am, place the top side of the brisket on the cutting board, trim excess fat, and carve a corner off the point so you'll know how to cut against the grain. Flip, trim the fat cap to ¼ inch, and remove the fat flap. Season the brisket with tallow and your preferred rub. Refrigerate for at least 4 hours, ideally 12, for a dry brine.
At 10 pm, set the smoker to 225° degrees F, add wood chips for extra smoky flavor, and insert a foil pan with boiling water for moisture. Smoke the brisket, fat side down, until it reaches 165-170° degrees F (about 7-8 hours).
Next lay out 2 long pieces of overlapping butcher paper, spritz with apple cider vinegar, and place the brisket inside, about 2 feet from the end. Drizzle on the beef tallow before folding and tucking in the sides of the paper. Return the wrapped brisket to the smoker at 250-265° degrees F until the beef reaches 195-200° degrees F (5-6 hours).
While still in the butcher paper burrito, let the beef brisket rest in a cooler at room temperature for about 2 hours, the best way to ensure maximum tenderness. Unwrap and slice, reserving the peach butcher paper juices for the burnt ends.
While you're making the burnt ends, rewrap the rest of the brisket and put it back in the cooler.

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