Brisket Burnt Ends
Brisket burnt ends are a smoked brisket point, cooked on a drum smoker at 300°F, wrapped in butcher paper at 172°F and pulled tender, then cubed into caramelized meat candy.
| Cut | Brisket point, Wagyu if available |
| Smoker temp | 300°F, then 275°F after the wrap |
| Wrap at | 172°F internal, butcher paper |
| Pull | Probe tender |
| Wood | Pecan |
| Yield | Serves about 8 as a starter |
Burnt ends are the best bite on the brisket. I take the point, hit it with three rubs, and run it on the drum smoker until the fat renders into meat candy. Butcher paper keeps the bark, and a light sauce at the end is all they need.
Watch the full cook on YouTube.
Brisket Burnt Ends
Equipment
- Drum smoker
- Butcher paper
- Boning knife
- Instant-read thermometer
Ingredients
Brisket Point
- 1 brisket point separated from a packer, Wagyu if you can
- JDQ spicy BBQ rub
- Rio Valley Perfecto rub
- Big Papa’s Double Secret steak seasoning coarse, goes on last
To Finish
- BBQ sauce optional, a light toss
Instructions
Trim the Point
- Separate the point from the flat. Trim the hard fat and silver skin and square off the rough edges so nothing burns.
- On a highly marbled Wagyu point, take the fat down more so it renders.
Season
- Medium coat of JDQ spicy, a light coat of Rio Valley Perfecto, then a light coat of Big Papa’s Double Secret last. Coarse rubs go on last.
- Let it set 15 minutes, flip and repeat. Do not bury the beef.
Smoke
- Fire the drum smoker to 300°F with 3 chunks of pecan. Spin the grate every 45 minutes for an even cook.
- Smoke until the bark colors and the internal hits about 172°F, around 2 hours.
Wrap
- Wrap the point in butcher paper with a little water, not foil, so you keep the bark instead of braising it.
- Drop the heat to about 275°F and cook until probe tender with little resistance, about 1.5 to 2 hours.
Cube and Serve
- Rest on the counter for 1 hour. The top should hold a fingerprint, which means the fat rendered.
- Cube the point into even pieces. Toss with a little warm BBQ sauce if you like, or serve them as is.
Video
Notes
Pitmaster Notes
Wrap in butcher paper, not foil. Foil braises the point and softens the bark you built. When you push on the top and it holds a fingerprint instead of springing back, the fat has rendered and you are ready to cube.
Frequently Asked Questions
What cut do you use for burnt ends?
The brisket point. It is the fattier, more marbled muscle, so it renders into tender meat candy. Separate it from the flat or buy a point on its own.
Should you wrap burnt ends in foil or butcher paper?
Butcher paper. Foil braises the meat and softens the bark. Butcher paper keeps the bark intact while the point finishes tender. Wrap at about 172°F internal.
How do you know when burnt ends are done?
Probe tender with little resistance, and the top holds a fingerprint instead of springing back. That tells you the fat has rendered. Then cube and serve.
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