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Brisket Burnt Ends
Prep Time
1 hr
Cook Time
14 hrs
Total Time
15 hrs

Brisket Burnt Ends is the ideal recipe for the point of your Texas Smoked Brisket.

Course: Main Course
Cuisine: American
Keyword: Brisket Burnt Ends
Servings: 8 people
Calories: 1034 kcal
Author: Derek Wolf
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:
  1. 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..
  2. Preheat your smoker for 250-265F with some added Post Oak wood chunks or chips for extra smoke flavor.
  3. 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.
  4. 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.
  5. 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
  6. 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:
  1. 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.
  2. 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.
  3. Pull the burnt ends off and let cool for 10 minutes. Serve and enjoy!

Recipe Video

Nutrition Facts
Brisket Burnt Ends
Amount Per Serving
Calories 1034 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 34g213%
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Cholesterol 281mg94%
Sodium 2974mg129%
Potassium 1656mg47%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 16g18%
Protein 95g190%
Vitamin A 167IU3%
Vitamin C 2mg2%
Calcium 77mg8%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.