Description
Smoked beef brisket burnt ends are tender, smoky cubes of brisket point coated in a sticky, sweet BBQ glaze. With crispy edges and melt-in-your-mouth centers, these Kansas City-style bites are the ultimate backyard barbecue treat.
Ingredients
Scale
- 6 to 8 pounds brisket point
- 3 teaspoons kosher salt
- 3 teaspoons coarse black pepper
- 3 teaspoons garlic powder
- 1 cup beef stock
- 1 cup Kansas City BBQ sauce
- 1/2 cup dark brown sugar
- 1/4 cup honey
Instructions
- Trim brisket point leaving about 1/4-inch fat cap.
- Preheat smoker to 225°F to 250°F.
- Mix salt, pepper, and garlic powder and rub over brisket.
- Smoke for 6 to 8 hours until internal temperature reaches 165°F, spritzing with beef stock.
- Wrap brisket and continue smoking until it reaches 195°F.
- Unwrap and cut into 1 1/2-inch cubes.
- Place cubes in a pan with BBQ sauce, brown sugar, honey, and juices, then toss.
- Return uncovered to smoker for 1 to 2 hours until caramelized and tender.
- Serve hot.
Notes
Use a thermometer for accuracy and cook until tender rather than relying only on time. Oak or hickory wood gives best flavor. Let burnt ends rest briefly before serving so glaze sets properly.
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Category: Main Course
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg