Burnt Ends

Smoky, sticky, and irresistibly indulgent, these Burnt Ends are the ultimate barbecue treat for beef lovers. Made from tender, slow-cooked brisket, this recipe transforms the cuts into bite-sized pieces coated in a rich homemade glaze of brown sugar, apple cider vinegar, ketchup, honey, and a hint of hot sauce. Expertly seasoned with a bold dry rub and smoked to perfection over oak or hickory wood, these caramelized morsels boast a smoky crust that’s bursting with flavor. Perfect for gatherings, tailgates, or any special occasion, these Burnt Ends deliver a melt-in-your-mouth experience that’s truly unforgettable. Pair them with cornbread, coleslaw, or your favorite BBQ sides for a crowd-pleasing feast!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 10

Ingredients

• 10 pounds beef brisket
• 2 tablespoons olive oil
• 2 tablespoons coarse salt
• 2 tablespoons black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 1 cup ketchup
• 0.5 cup honey
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce

Directions

Step 1

Preheat your smoker to 225°F (107°C) using your choice of wood chips, preferably oak or hickory.

Step 2

Trim the beef brisket of any excessive fat, leaving about 1/4-inch of fat cap to maintain moisture during smoking.

Step 3

Rub the brisket with olive oil on all sides. This will help the spices adhere to the meat.

Step 4

In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and brown sugar.

Step 5

Thoroughly coat the brisket with the spice mixture, ensuring it is evenly covered.

Step 6

Place the brisket directly on the smoker rack, fat side up, and close the lid.

Step 7

Smoke the brisket until it reaches an internal temperature of 195°F (90°C), approximately 6-7 hours.

Step 8

Remove the brisket from the smoker and let it rest for at least 30 minutes.

Step 9

While the brisket is resting, prepare the glaze by mixing apple cider vinegar, ketchup, honey, Worcestershire sauce, and hot sauce in a saucepan over medium heat. Stir constantly until the mixture begins to simmer and slightly thickens, about 10 minutes.

Step 10

Cut the rested brisket into 1-inch cubes and place them in a large aluminum pan.

Step 11

Pour the prepared glaze over the brisket cubes, ensuring they are well-coated.

Step 12

Return the brisket cubes back to the smoker and cook for an additional 2 hours at 225°F (107°C), allowing the glaze to caramelize and create a sticky, smoky crust.

Step 13

Once caramelized, remove the burnt ends from the smoker and let them cool for a few minutes.

Step 14

Serve hot and enjoy your delicious burnt ends with your favorite sides!

Nutrition Facts

Serving size	5439.8 grams (5439.8g)

Amount per serving	% Daily Value*
Calories	12042

Total Fat 573.80g	736%
Saturated Fat 214.30g	1072%
Polyunsaturated Fat 24.00g
Cholesterol 4264mg	1421%
Sodium 32551mg	1415%
Total Carbohydrate 330.10g	120%
Dietary Fiber 7.80g	28%
Total Sugars 285.70g
Protein 1338.70g	2677%

Vitamin D 363IU	1815%
Calcium 749mg	58%
Iron 134mg	746%
Potassium 14090mg	300%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 45.2%

Carbs: 11.2%