This is the best BBQ brisket burnt ends recipe on the planet. I recommend using the seasonings and BBQ sauce in this recipe, but feel free to use whatever you have on hand – they’re amazing either way! Try these Brisket Burnt Ends at your next BBQ and see how many guests beg you for the recipe.
- 1 Brisket point, optional whole packer (flat & point)
- 1 tablespoon yellow mustard, substitute mayonnaise
- 1/4 cup Meat Church Holy Cow Rub, optional recipe in notes below
- 1 cup Meat Mitch WHOMP! BBQ Sauce, substitute your favorite BBQ sauce
- 2 tablespoons Meat Church Holy Gospel BBQ Rub, substitute favorite all-purpose rub
- 2 tablespoons honey
- 1 1/2 tray disposable aluminum pan, substitute deep baking dish
1. Trim and season the brisket
Remove the brisket from the fridge 1 hour prior to smoking. This will give the meat time to reach room temperature for more even cooking and allow the rub to adhere better. You’ll want to trim the brisket right away while it’s still cold as it makes it easier to remove the fat. If using a full packer brisket, remove the fat from the bottom of the brisket while leaving about a 1/4 inch of fat on top. You’ll also want to separate the point and the flat and remove any fat in between. I like to leave them intact close to where they meet as it helps the flat cook more evenly. You can completely separate them if you want. Slather the mustard evenly over the entire surface of the brisket. If using the brisket rub recipe in the notes, mix the ingredients in a bowl and sprinkle evenly over the brisket starting on the bottom side. You’ll want a heavy coating of the rub to help build a nice bark on the outside of the smoked brisket.
2. Heat up the smoker
Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
3. Smoke the brisket
Place brisket on the smoker fat side up and smoke at 225°F until it hits an internal temperature of around 195°F. If using a whole packer brisket, you’ll want to insert your thermometer in the middle of the flat right where it meets the point, approximately 8-10 hours depending on the size brisket. I recommend using a good leave-in meat thermometer so you don’t have to constantly check the smoked brisket. You can also wrap the brisket at 180°F to help it cook faster and retain a bit more moisture. Follow my Texas Style Smoked Brisket recipe for more information on how to wrap the brisket. We’re not looking for the brisket to be completely cooked and tender. The meat will continue to cook when we slice, season, and smoke the burnt ends.
4. Cube, season, and sauce the brisket burnt ends
Once the smoked brisket reaches an internal temperature of 195°F, remove it from the smoker. If using a full packer brisket, separate the point from the flat. Return the flat to the smoker and continue cooking until probe tender, approximately 203°F-205°F. Slice the brisket point into 1″ cubes and place in the aluminum pan. Coat the burnt ends with the Holy Gospel (or whatever BBQ rub you’re using), BBQ sauce, and honey. Toss well to combine ensuring they’re completely covered. Return the pan to the smoker and cook for one hour.
5. Serve the brisket burnt ends
Allow the brisket burnt ends to cool for a few minutes and serve with additional BBQ sauce.