Introduction
These Beef Burnt Ends are smoky, tender, caramelized cubes of beef brisket coated in a rich, sticky BBQ glaze. They’re slow-cooked until the edges become beautifully crispy while the inside stays juicy and tender.
Ingredients
3–4 lb beef brisket point
2 tbsp yellow mustard
3 tbsp BBQ dry rub
1 cup BBQ sauce
2 tbsp brown sugar
2 tbsp honey
2 tbsp butter
1/4 cup beef broth
Instructions
- Prepare the brisket
Trim any thick excess fat from the brisket point, leaving a thin layer of fat for flavor. Pat the meat dry and lightly coat it with yellow mustard. - Season
Generously cover all sides with your favorite BBQ dry rub. - Smoke the beef
Smoke the brisket at 250°F (120°C) until the internal temperature reaches about 165°F (74°C) and a dark, flavorful bark has formed. - Wrap and cook
Wrap the brisket tightly in butcher paper or foil and continue cooking until it becomes very tender, around 195–205°F (90–96°C) internal temperature. - Cut into cubes
Let the brisket rest for about 30 minutes. Cut the meat into bite-sized cubes. - Make the glaze
Place the beef cubes in a disposable foil pan. Add BBQ sauce, brown sugar, honey, butter, and beef broth. Toss everything together until the cubes are completely coated. - Caramelize the burnt ends
Return the pan to the smoker at 250°F (120°C) for about 1–2 hours, stirring occasionally, until the sauce becomes thick, sticky, and caramelized. - Serve
Serve the burnt ends hot while the glaze is still glossy and sticky. They’re perfect with coleslaw, baked beans, cornbread, or crispy fries.
🔥 Tender inside, smoky on the outside, and covered in a sweet, sticky BBQ glaze