I’ve smoked SPAM. I’ve grilled SPAM. But I’d never made SPAM burnt ends until now. I can say without hesitation that my life is now complete. No, these aren’t beef brisket burnt ends. But believe me, they’re really good. My first bite was an ‘oh, dang!’ moment for me. Heck, yeah, give me some more!
SPAM needs a bit of seasoning. Though it’ll pick up some flavor from the smoke, it’s up to you to add the rest. You want your SPAM burnt ends to be super yummy! I decided to take a sweet heat approach. I used a spicy BBQ rub for the seasoning. And for the sauce I used a sweet tomato-based BBQ sauce. You want a sauce that will caramelize, giving you a bit of a crust to the SPAM. The sweetness of the sauce contrasted perfectly with the spiciness of the rub.
You really can’t get any easier than SPAM burnt ends. It’s a great way to use extra space on your smoker, too!
If you’ve never made or tried burnt ends, I highly recommend them. As great as smoked brisket is, burnt ends are brisket candy. Highly addicting, they are a real treat. But hey, they do take time and brisket isn’t always the cheapest cut. So what to do if you want to feed a crowd of some meat candy without breaking the bank? Yep, you guessed it: hot dog burnt ends. Smoked hot dogs covered in a caramelized sauce, you’ll never eat those little sausage thingies again. Perfect for a party, these goodies will disappear in no time.
There’s absolutely nothing challenging about making these hot dog burnt ends. If you don’t have a smoker (I love my Weber smoker!) you can make the entire dish on a grill. You can even use a gas grill. If you do, I recommend you use a smoky BBQ sauce to add a little of that great I-made-these-on-a-smoker even-though-I-didn’t flavor.
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 (and did) eat these like popcorn. It was bordering on embarrassing. When you make them you’ll understand what I mean.
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! And on top of grits???? Amazing!
I usually prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For these burnt ends I went with whiskey barrel chunks for a heavier smoke flavor.
Need to feed a crowd and want to wow them with something totally different? Try my amazing hot dog burnt ends instead.
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.
Keyword beef, smoked
Prep Time 12 hourshours
Cook Time 10 hourshours
Total Time 22 hourshours
For the brisket
Peppery rubI used Tatonka Dust, but a mix of salt and pepper is perfect too. Just do not be shy with it!
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.
Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s burnt ends so-to-speak) cut of meat, a chuck roast. The process is the same. Smoke for hours, cut into pieces, add a bit of sauce, and smoke some more. That’s it. Every bite just falls apart. Great by themselves, on a roll as a sandwich, or my favorite, served over cheesy grits.
You do not want to use a heavy, thick BBQ sauce when making poor man’s burnt ends. Use a milder sauce that doesn’t have a lot of sugar or molasses. Less is definitely more. You can always add sauce to them when you serve them.
You can also just smoke a chuck roast as you would any other large piece of meat, such as a pork shoulder or butt. It makes for the perfect shredded beef sandwich. Check out my post on smoked chuck roast here.
Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s so-to-speak) cut of meat, a chuck roast.