Burnt Ends

Cuisine American
Prep Time 12 hours
Cook Time 10 hours
Total Time 22 hours
Author Mike


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.
  • Devour.