The Ultimate Texas Burnt Ends: Sweet, Smoky, and Incredibly Tender
Real Texas burnt ends aren’t rushed. They’re crafted. And a huge part of that craft comes down to trimming, slicing, and cubing the brisket with the right tools. This recipe walks you through every step of the process, from trimming the brisket to glazing the final bites.
Burnt ends are one of those BBQ miracles that take patience, good smoke, and a brisket point with just the right amount of fat. When done right, they’re little cubes of caramelized beef candy, crispy on the edges, melt-in-your-mouth tender in the center, and dripping with sweet-smoky glaze.
What You’ll Need
Ingredients
• 1 whole packer brisket (preferably USDA Choice or higher)
• 3 tablespoons kosher salt
• 3 tablespoons coarse black pepper
• 2 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon mustard (as binder)
• 1–2 cups beef broth or water (for the smoker pan)
• 1 cup BBQ sauce
• ¼ cup honey or brown sugar (for final glaze)
Optional (but highly recommended):
A spice blend from a BBQ rub set can save time and deepen the flavor.
Step 1: Trim the Brisket Properly
Texas BBQ pros will tell you: burnt ends start with the trim. You want the brisket point well-shaped, with excess fat removed but enough left to keep it juicy.
Use a sharp boning knife to remove the large pockets of hard fat. This blade style is ideal for maneuvering through thick fat layers, separating the point from the flat, and shaping the brisket for even cooking.
What to trim
• Remove dense fat that won’t render
• Leave a ¼-inch fat cap
• Square the point for even cubes later
Pro Tip
Cold brisket trims cleaner. Refrigerate for 20 minutes before trimming so the fat firms up.
Step 2: Season Like You Mean It
Mix your salt, pepper, paprika, garlic, onion powder, and brown sugar. Coat the brisket lightly with mustard to help the rub stick, then season every surface generously.
You want a thick bark, so don’t be shy.
Let the brisket rest at room temperature for 20–25 minutes while the smoker heats.
Step 3: Smoke Low and Slow
Heat your smoker to 250°F (120°C) with post oak or hickory—classic Texas woods.
Place the brisket on the smoker fat side down if heat comes from below, otherwise fat side up.
Smoke until:
• The bark is set
• Internal temperature reaches 165–170°F (74–77°C)
This usually takes 6–8 hours depending on brisket size.
Spritz with broth or water every 30–60 minutes to maintain moisture.
Step 4: Wrap for the Stall
Once you hit the bark and temp sweet spot, wrap the brisket in butcher paper or foil.
Return it to the smoker until it reaches:
• 200–205°F (93–96°C)
• Or probe-tender in the thickest part of the point
This is where burnt ends get their legendary tenderness.
Step 5: Separate the Point and Cube It
Here’s where the slicing matters.
Use a long, smooth-gliding brisket slicer to remove the flat cleanly. Reserve the flat for slicing later.
Now switch to a carving-style long blade like a carving knife for brisket to cube the point into 1.25–1.5 inch squares.
Perfect cube test
• They should feel soft but hold their shape
• Fat should be fully rendered
• The bark should not crumble
Step 6: Sauce and Smoke Again
Place the cubes into a foil pan. Add:
• 1 cup BBQ sauce
• ¼ cup honey or brown sugar
• A splash of broth if needed
Stir gently to coat every burnt end.
Return the pan to the smoker at 275°F (135°C) for 45–90 minutes until the glaze thickens and caramelizes around the edges.
You want sticky, glossy, irresistible nuggets.
Step 7: Serve the Best Burnt Ends of Your Life
They’re ready when:
• A cube pulls apart with almost no resistance
• The edges are crispy
• The centers are buttery soft
• Sauce forms a shiny, smoky lacquer
Serve with white bread, pickles, sliced brisket, or eat them straight from the pan. No judgment.
Why the Right Knife Matters for Burnt Ends
This recipe relies on precision at every stage:
• Fat trimming
• Squaring the brisket
• Clean slicing of the flat
• Even cubing of the point
A sharp boning knife, a reliable brisket slicer, and a smooth carving knife for BBQ make all the difference in how clean your cuts are and how evenly everything cooks.
Burnt ends reward attention to detail—and the right knife makes that detail effortless.
