I made some poor man’s burnt ends not long ago, which really got my mojo going. So I ran out and picked up a gorgeous Wagyu beef brisket and proceeded to make the real thing, brisket burnt ends. And suddenly, all was good in the world again. Nothing compares to these in my book. Tender as you can get. Beefy good flavor. Every bite is a treat.
I could eat these all day long. As much as I love sliced smoked brisket, or chopped smoked brisket, these little morsels pack more flavor into every bite. And they’re really great served on a hoagie bun with lettuce and tomato as a po boy!
Need to feed a crowd? Try hot dog burnt ends instead.
For the brisket
- 3-4 pound brisket point
- Peppery rub I used Tatonka Dust, but a mix of salt and pepper is perfect too
- Your favorite BBQ sauce
Texas Crutch sauce
- 2 tablespoons Turbinado sugar
- 2 tablespoons apple juice
- 1 tablespoon more peppery rub
For the brisket
- Rub the rub all over the brisket.
- Transfer to a resealable container or wrap in foil and refrigerate overnight.
- Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel's whiskey barrel chunks. Burnt ends need a little more smoke than say sliced brisket, in my opinion.
- Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
- Remove the brisket and place it onto a large piece of foil.
- Combine the crutch sauce ingredients and pour over the brisket.
- Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
- Remove the brisket from the foil.
- Cut beef into 3/4" - 1" cubes and place into a large disposable pan.
- Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
- Sprinkle with more of the rub and return to the smoker for 1 more hour.