Brisket burnt ends are a barbecue delicacy that has become a fan favorite among BBQ enthusiasts. These bite-sized, smoky, and caramelized pieces of brisket are packed with flavor and have a crispy, tender texture that melts in your mouth. Often called “meat candy,” burnt ends are made from the point cut of a smoked brisket, seasoned, smoked again, and bathed in a sweet and tangy BBQ sauce. At Fatty Butts BBQ, we take our burnt ends seriously, and in this guide, we’ll show you how to make the perfect batch at home.
1. What Are Brisket Burnt Ends?
Brisket burnt ends are flavorful cubes of meat cut from the point of a smoked brisket. They are cooked until tender and then cubed, sauced, and returned to the smoker to achieve a crispy exterior. Originally a byproduct of smoking brisket, burnt ends have evolved into their own culinary masterpiece. While burnt ends can also be made from other cuts of meat, such as pork or pork belly, brisket burnt ends are considered the original and remain the most popular.
Fatty Butts BBQ specializes in crafting the most flavorful brisket burnt ends, and we’re excited to share our tips to help you achieve that same mouth-watering result at home.
2. The Right Cut: Choosing the Brisket
The first step to perfect burnt ends is selecting the right brisket. A whole brisket is composed of two main parts: the flat and the point.
- The Flat: This part of the brisket is leaner, and it’s often used for sliced brisket. While flavorful, it’s not ideal for making burnt ends.
- The Point: The point is the fattier part of the brisket, which makes it the perfect candidate for burnt ends. The fat renders down during the smoking process, creating juicy, flavorful bites that crisp up nicely during the second smoke.
When buying a brisket, look for one with good marbling. The point cut will typically have more intramuscular fat, which ensures your burnt ends remain moist and tender during the cooking process.
3. Preparing the Brisket for Smoking
Before you can make burnt ends, you’ll need to prepare your brisket for the smoker. Here’s a simple guide to get your brisket ready for greatness:
a. Trimming the Brisket
Begin by trimming the excess fat from the brisket. While fat is important for flavor and moisture, too much fat can prevent the meat from crisping properly. Aim to leave about ¼ inch of fat on the point.
b. Seasoning the Brisket
The next step is applying a rub. The rub is where the magic happens, as it enhances the meat’s flavor and helps develop the bark (the flavorful crust on the outside of the meat). At Fatty Butts BBQ, we recommend a simple rub that lets the smoky flavor of the meat shine through:
- Fatty Butts BBQ Burnt Ends Rub: Combine salt, black pepper, garlic powder, onion powder, paprika, and a hint of cayenne for a little heat.
- Sweet BBQ Rub Option: Add brown sugar to your rub if you prefer sweeter burnt ends.
Generously coat the brisket point with the rub, ensuring it’s well covered on all sides. Let the brisket sit at room temperature for about 30 minutes to allow the rub to adhere.
4. Smoking the Brisket
The secret to mouth-watering brisket burnt ends is the smoking process. This low-and-slow cooking method ensures the meat becomes tender and flavorful. Here’s how to do it:
a. Preheat the Smoker
Set your smoker to 225°F (107°C). For burnt ends, we recommend using hardwoods like oak, hickory, or mesquite, as they impart a strong, smoky flavor that pairs perfectly with the richness of the brisket.
b. Smoking the Brisket
Place the brisket point on the smoker with the fat side facing up. Smoke the brisket until it reaches an internal temperature of around 165°F (74°C). This process can take anywhere from 6 to 8 hours, depending on the size of the brisket. Keep the smoker temperature steady and avoid peeking too often, as this can release precious heat and smoke.
c. Wrap the Brisket
Once the brisket hits 165°F, it’s time to wrap it in butcher paper or aluminum foil to help it push through the “stall” (a temperature plateau where moisture evaporation slows down the cooking process). Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 195°F to 203°F (90°C to 95°C).
5. Creating the Burnt Ends
Now comes the fun part—turning your brisket into burnt ends! Follow these steps to achieve perfectly caramelized cubes of BBQ goodness:
a. Rest and Cut the Brisket
Once the brisket reaches its target internal temperature, remove it from the smoker and let it rest for 30 minutes to an hour. Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist.
After resting, separate the point from the flat, if you haven’t done so already. Cut the point into bite-sized cubes (about 1-2 inches).
b. Saucing the Burnt Ends
Place the cubed brisket into a foil pan. Toss the cubes in your favorite BBQ sauce. At Fatty Butts BBQ, we recommend a sweet and tangy sauce that complements the smokiness of the brisket:
- Fatty Butts BBQ Sauce: A blend of ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and a dash of hot sauce for kick.
Make sure the brisket cubes are well-coated in the sauce. You can also sprinkle a bit more of the BBQ rub over the top to enhance the flavor.
c. Second Smoke
Return the pan of sauced burnt ends to the smoker. Cook for another 1 to 2 hours at 225°F until the sauce thickens and the burnt ends develop a caramelized, crispy exterior. Stir the cubes occasionally to ensure even cooking and to prevent them from sticking to the pan.
6. Serving Brisket Burnt Ends
Your brisket burnt ends are now ready to be devoured! These delicious, smoky bites are best served immediately while they’re still hot and juicy. They pair perfectly with classic BBQ sides like coleslaw, cornbread, and baked beans.
If you’re serving a crowd, prepare extra—brisket burnt ends tend to disappear quickly!
7. Tips for Perfect Burnt Ends Every Time
- Don’t Rush the Process: Burnt ends are all about slow cooking and patience. Rushing the smoking process will result in tough, dry meat.
- Keep the Temperature Steady: Maintaining a consistent smoker temperature is key to achieving tender brisket. Avoid opening the smoker too often, as this can cause temperature fluctuations.
- Use Quality Meat: The quality of the brisket you use will greatly impact the final result. Look for a well-marbled cut from a reputable butcher for the best flavor and texture.
8. Conclusion
Brisket burnt ends are a true BBQ treat, and with a little time and the right technique, you can make your own delicious batch at home. Whether you’re an experienced pitmaster or a beginner looking to impress at your next cookout, these tips from Fatty Butts BBQ will guide you through the process of creating smoky, sweet, and savory burnt ends that are sure to be a hit.
Remember, practice makes perfect in BBQ. So fire up your smoker, get some quality brisket, and enjoy the smoky goodness of brisket burnt ends!
