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Brisket Burnt Ends

Juicy brisket burnt ends from a Wagyu point. Three rubs, smoked on a drum at 300°F, wrapped in butcher paper at 172°F, then pulled tender and cubed into meat candy.
Course Appetizer, Main Course
Cuisine American BBQ
Keyword brisket burnt ends, burnt ends, wagyu burnt ends
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 Servings

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

Butcher paper, not foil. Foil braises and softens the bark, butcher paper keeps it. These are great with a light sauce or no sauce at all.