Brisket Burnt Ends

These are the crown jewels of barbecue, a delectable treat born from the magic of slow-smoked beef. These bite-sized, melt-in-your-mouth morsels boast an irresistible combination of smoky, savory, and sweet flavors encased in a caramelized bark that's nothing short of perfection.

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Course: Appetizer, Dinner

Cuisine: American

Keyword: beef, Brisket, pellet grill, smoked

Prep Time: 20

Cook Time: 12

Resting Time: 20

Total Time: 12 40

Servings:

Calories: 358kcal

Author: imma

Ingredients

2 tablespoons paprika
1½ tablespoons black pepper, freshly ground
1½ tablespoons garlic powder
1½ tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons dried oregano
1 teaspoon cumin
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
2 tablespoons brown sugar (optional)
1 12-14-pound brisket

Burnt End Sauce

1 cup BBQ sauce
1-2 tablespoons brisket rub
2-3 tablespoons honey
1-2 tablespoons Worcestershire sauce
hot sauce, (to taste)

Instructions

The Brisket

Place your brisket, fat-cap side up, on a large cutting board. Brisket has a fat layer covering the meaty part, and the fat layer can vary in thickness. If trimming the brisket, make sure to leave a narrow layer of fat (about ¼-inch thick) on the outside of the brisket to protect the beef from drying out.
Most of it is a hard fat that doesn't render, preventing the meat from absorbing the smoke flavor. There's a fairly thick vein of fat between the point and flat. Don't trim this part, as it keeps the brisket moist. You can remove this part as you slice the brisket.
In a small bowl, stir the brown sugar, salt, paprika, ground pepper, mustard, oregano, cumin, garlic powder, and onion powder.
Rub the brisket with yellow mustard and Worcestershire sauce or water. This makes the spices stick to the brisket, but don't worry because you won't taste the mustard.
Season the brisket with dry spice mix evenly over all sides of the brisket. Reserve the rest for the burnt ends.
Preheat your pellet grill to 225-250°F (107-121℃). Follow the manufacturer's instructions for your specific grill, and use your choice of wood pellets (I used a blend for this recipe).
Place the brisket in the pellet grill, fat-side up, and smoke for approximately 6 hours, or until the internal temperature of the brisket is between 165-170℉ (74-77℃) and your brisket has developed a good bark (flavorful crust that forms on the brisket's surface).
Take the brisket from the smoker and tightly wrap it with butcher paper or foil. (Foil cooks it faster and tenderer but may ruin the bark, while butcher paper can preserve its texture but may take longer to cook.)
Place the wrapped brisket back in the pellet grill and continue smoking until the internal temperature is between 203-205°F (95℃).
Place the wrapped brisket in a cooler or a warm, dry place and let it rest for at least 30 minutes.

Brisket Burnt Ends

Separate the point and flat when done, and slice the point into 1-1½ inch cubes. Place the cubes in an aluminum foil pan or a heat-resistant container.
Add 1-2 tablespoons of the brisket dry rub, followed by BBQ sauce, brown sugar, Worcestershire sauce, honey, and hot sauce to taste. (I usually add some liquid or juice from the brisket for additional moisture and to balance the flavors.) Toss to thoroughly combine, and adjust liquid to preference.
Place the aluminum foil pan back in the smoker for an additional 1-2 hours or until desired texture and caramelization have been achieved.
Remove and let it cool slightly. Serve with desired sides and accompaniments.

Notes

Have fun experimenting with different barbecue flavors to find the one that works well with the smoky brisket.
Trim the fat cap on the brisket. Most of it is a hard fat that doesn't render. Also, the fat prevents the meat from absorbing more smoke - hence, it has less smokey flavor. Leaving a thin layer about a quarter of an inch thick on top will give the meat more than enough flavor.
A fairly thick fat vein is sandwiched between the point and flat. Don't try to trim this part when preparing the meat because it keeps the brisket moist. You can remove this part when you slice the cooked brisket instead.
When you reach the second phase, keep in mind that foil cooks the meat faster, but it might ruin the bark. While butcher paper preserves the texture of the bark but might take the meat longer to cook.
While the burnt ends caramelize in the pan, consider basting them occasionally with the sauce or glaze. This adds extra layers of flavor and helps to keep the cubes moist.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition