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Flavorful Smoked Brisket Burnt Ends Recipe with Sweet BBQ Glaze Made Easy

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Smoky, caramelized burnt ends made from brisket point, coated in a sweet BBQ glaze for a crispy-tender, finger-licking experience. Perfect for entertaining or a comforting meal.

Ingredients

Scale
  • 4 lbs beef brisket point cut
  • 2 tbsp paprika (smoked paprika preferred)
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup BBQ sauce (thick, tangy style like Sweet Baby Ray’s)
  • 1/4 cup honey
  • 2 tbsp unsalted butter
  • 1 tbsp apple cider vinegar
  • Wood chips or chunks (hickory or oak preferred)

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch of fat to keep it juicy.
  2. Mix all rub ingredients (paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper) in a bowl.
  3. Generously coat the brisket all over with the rub, pressing it in. Let it sit at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Add hickory or oak wood chips/chunks for smoke and maintain steady temperature.
  5. Place brisket fat side up on smoker grate. Smoke for about 3 hours or until internal temperature reaches 165°F (74°C).
  6. Remove brisket from smoker and let rest for 10 minutes. Cut into 1-inch cubes.
  7. In a saucepan, combine BBQ sauce, honey, butter, and apple cider vinegar. Warm gently until butter melts and ingredients blend.
  8. Place brisket cubes in a foil pan. Pour sweet BBQ glaze over them and toss to coat evenly. Cover tightly with foil.
  9. Smoke glazed cubes for another 1.5 to 2 hours at 225°F (107°C) until tender and caramelized around edges.
  10. Remove foil and toss burnt ends one last time in glaze. Optionally, place back on smoker uncovered for 15 minutes to set glaze.
  11. Serve warm with your favorite sides.

Notes

Keep a close eye on smoker temperature and avoid opening too often to maintain consistent heat and smoke. Spritz burnt ends with apple juice or water during final smoking if they start drying out. Let burnt ends rest before serving to lock in juices. Glaze after brisket reaches 165°F to avoid burning glaze.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ, sweet BBQ glaze, smoked meat, brisket recipe, backyard BBQ, smoked brisket burnt ends

Find it online: https://flurpchef.com/flavorful-smoked-brisket-burnt-ends-recipe-with-sweet-bbq-glaze-made-easy/