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5 stars from 2 reviews

Brisket Burnt Ends (How to Make on Pellet Smoker)

Brisket Burnt Ends are brisket point pieces, smoked and slathered in BBQ sauce. Make this burnt ends recipe while the smoker’s still hot!
Author: Donna Elick
Servings: 6
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes

Ingredients

  • 3 pounds smoked brisket point
  • ½ cup brown sugar
  • 1 tablespoon chili powder
  • ½ tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ¼ cup TSRI’s signature bbq sauce plus more for dipping

Instructions

  • After the point has been smoked and removed from the brisket, cut into 1-inch cubes and arrange in a single layer in an aluminum foil pan.
  • Mix the dry spices together and sprinkle over the meat. Toss to coat evenly.
  • Pour the BBQ sauce over the burnt ends and toss again. Use just enough BBQ sauce to coat the meat.
  • Return to the smoker, uncovered, at 225F for about 1 hour, stirring halfway through the smoking time.
  • Remove from the smoker and serve with additional BBQ sauce.

Notes

  • Feel free to use BBQ sauce of choice
  • To prepare burnt ends on a grill rather than a smoker, please see instructions in the post.

Nutrition

Serving: 0.5 pound | Calories: 449cal | Carbohydrates: 24g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 330mg | Sugar: 22g | Fiber: 1g | Calcium: 38mg | Iron: 5mg