The Best Smoked Brisket Burnt Ends Recipe
By using only the point end of a brisket, along with some essential smoking techniques, we have created an easy way to enjoy smoked BBQ brisket burnt ends. There is no need to wait hours for a whole brisket to cook when you can indulge in these irresistible burnt ends in a fraction of the time.
Equipment
- 1 Kamado Joe smoker or equivalent
Ingredients
- 4 tablespoon BBQ Dry Rub
- 3 lbs Brisket point portion
- 1 cup BBQ sauce
Instructions
- Setup smoker for indirect heat at 225°F.
- Trim excess fat from brisket point. Season all sides with dry rub.
- Place directly on the grill of your smoker and cook until the internal temperature of the meat reaches 165°F, about 2-3 hours.
- Remove the meat from the smoker and wrap in aluminum foil. Return the meat to the smoker and cook until the internal temperature of the meat reaches 185°F, about an hour.
- Remove the meat from the smoker and cut into 1-inch cubes. Place the cubes in a disposable aluminum pan and cover with BBQ sauce. Cover the pan with aluminum foil and place it back in the smoker for another 1-2 hours, or until the meat is very tender. Check after an hour and add more BBQ sauce if necessary.
- Remove the meat from the smoker and let it rest for a few minutes. Serve with your favorite side dishes. These make a great BBQ sandwich.
Notes
PAID AFFILIATE LINKS
BBQ Tools & Supplies
Fireboard 2 Drive: https://www.fireboard.com/shop/fireboard-2-drive/?fba_ref=16
Nutrition
Serving: 0.75poundCalories: 626kcalCarbohydrates: 23gProtein: 71gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 211mgSodium: 785mgPotassium: 1266mgFiber: 1gSugar: 17gVitamin A: 217IUVitamin C: 1mgCalcium: 73mgIron: 8mg
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