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Savory Smoked Brisket Burnt Ends Recipe with Easy BBQ Glaze

smoked brisket burnt ends - featured image
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This recipe delivers tender, smoky brisket burnt ends with a rich, sticky BBQ glaze that balances sweet, tangy, and smoky flavors. Perfect for weekend BBQs and gatherings, it recreates the classic burnt ends experience with simple ingredients and careful smoking technique.

Ingredients

Scale
  • 3 to 4 pounds well-marbled brisket point cut
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 tablespoon coarse black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • Hickory or oak wood chips or chunks
  • Optional: splash of honey or chipotle powder

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4-inch of fat. Cut into roughly 1 1/2-inch cubes.
  2. Combine paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a bowl. Toss brisket cubes in the dry rub until well-coated. Let sit at room temperature for 30 minutes.
  3. Preheat smoker or grill to 225°F (107°C). Add wood chips or chunks for smoke.
  4. Place brisket cubes on smoker grate or perforated pan. Smoke for about 2 hours until bark forms and internal temperature reaches around 165°F (74°C).
  5. Mix ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper to make BBQ glaze.
  6. Transfer smoked cubes to an aluminum pan. Pour BBQ glaze over and toss gently to coat. Cover tightly with foil and return to smoker for 1 to 1.5 hours until tender and glaze is sticky.
  7. Remove foil and place pan back on smoker uncovered for 20 to 30 minutes to caramelize glaze, watching carefully to avoid burning.
  8. Let burnt ends rest for 10 minutes off heat before serving.

Notes

Maintain steady smoker temperature at 225°F (107°C) for best bark and tenderness. Let burnt ends rest after cooking to lock in juices. Use hickory or oak wood for classic smoke flavor. Avoid opening smoker too often to maintain temperature. For sweeter glaze, add honey; for smoky heat, add chipotle powder. Can be made in oven at 275°F (135°C) with broiler finish if no smoker is available.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ glaze, barbecue, smoked meat, brisket recipe, smoked brisket burnt ends

Find it online: https://goldensimmer.com/savory-smoked-brisket-burnt-ends-recipe-with-easy-bbq-glaze/