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5 Step Process To Make Brisket Burnt Ends

Barbeque brisket ends are honestly a treat that everyone wants to delve right in. They are always a star dish on the entire menu. Follow this blog till the end to learn an easy recipe to make brisket burnt ends. However, before we get on to that should know what burnt ends are actually.

What Are Brisket Burnt Ends?

BBQ brisket burnt ends are little drops of deliciousness from Kansas City, sometimes known as meat candy. Burnt ends are prepared from a barbecued brisket point.

After smoking, it is cut into small cube pieces and cooked in a dense bbq sauce along with a sprinkle of brown sugar. With this recipe, you will have caramelized smoked brisket burnt ends having a rich, dense coating.

As simple as it sounds, you should know that making perfect burnt ends needs humongous time, effort, and patience!

Smoking brisket is a time-consuming process; it takes around 8-12 hours. The urge to just eat it at this point is too real; however, smoking the meat for an additional 1-2 hours to create the classic burnt ends is a must.

Here’s how you will know they are done:

  • Tender
  • Charred
  • Oozing with moist juices

Easiest 5-Step Recipe to Make Brisket Burnt Ends

Follow this step-wise guide for a perfect BBQ meal.

Ingredients Required:

  • Almost 8-10 Pound Brisket Point
  • 1/4th cup BBQ dry rub
  • 1/2th cup BBQ sauce
  • 4 tablespoons of butter
  • 1 teaspoon Worcestershire sauce
  • 3 ounces of Dr. Pepper
  • 1/4th cup brown sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper


1: Prepare the smoker
For this, preheat the smoker at 225°F.

2: Prepare the brisket

  • Take a wood chopping board and lay the brisket firmly flat.
  • Next, shed excess hard white fats that won’t soften up during the cooking process to help the brisket cook evenly throughout.
  • The brisket has two points, the flat and point, and for making burnt ends, use the point.
  • Make use of any bbq rub or make one yourself; combine salt, pepper, and garlic powder together.
  • Apply this seasoning mix generously on all sides of the brisket, not to miss the between parts of the flat and point.

3: Smoke the brisket

  • At this point, carefully place the brisket inside the preheated smoker, and ensure that its internal temperature is around 160°F.
  • Wrap the entire thing in butcher paper or double wrap or aluminum foil.
  • This process creates the bark in the brisket.
  • Once the brisket temperature goes up to 210°F, it is time to remove it from the smoker.
  • If you are using a full-packer brisket, separate the flat from the point in this step since brisket point is what we will need to make burnt ends.

4: End the cooking of burnt ends; they are done

  • Finally, cut the brisket point into cubes, preferably 1-inch cubes.
  • Place them on an aluminum pan; season them well, and then toss in a light sauce coat.
  • You can combine it with a sauce mixture that consists of – BBQ sauce, Worcestershire sauce, a block of butter, some brown sugar, and the star ingredient — Dr. Pepper.
  • Sounds strange, right? Well, soda will greatly tenderize the brisket giving it a sweet aftertaste.
  • Now, return the pan to the smoker and cook those cubes at 225°F for an additional 1-2 hours until the sauce thickens to be sticky enough to touch.

5: You’re done!
The brisket burnt ends are now ready to be dug into!

Move the pan from the smoker and let it cool for around 10-15 minutes so that the meat absorbs the excess sauce. After that, grab a plate and munch it on!


What’s better than those sweetly caramelized cubes melting inside the mouth on the weekend, but the cook is taxing. Why not leave the hard part to us? And you focus on the divine experience? Visit Jerry’s BBQ with your family and friends today!