Brisket Burnt Ends

Brisket Burnt Ends

Wes Fryer
Brisket point meat becomes meat candy
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Prep Time 30 minutes
Cook Time 11 hours
2 hours
Total Time 14 hours
Course Main Course
Cuisine American


  • 1 RecTeq RT-700 Wood Pellet Smoker (or equivalent)
  • Aluminum Foil pan (can make 'foil boats' instead)


  • 12 lb brisket (point meat only)
  • 1/3 cup brown sugar
  • 1/2 stick butter


  • Fully cook a 12 pound brisket overnight on the smoker.
  • Let the cooked brisket meat rest at least 2 hours.
  • Cut the brisket in half to separate the point meat from the flat. (Ideally you can do this first, cutting along the fat seam between the two parts of the full packer brisket)
  • Slice and cut the point meat into approximately 1 inch cubes.
  • Sprinkle brown sugar over the meat cubes, add 1/8 stick pieces of butter on top.
  • Cook at 300 degrees for an additional 2 hours on the smoker.
  • Eat and enjoy!



Thanks to Bradley Robinson of Chud’s BBQ for his video, “How To Make Brisket Burnt Ends!” which was an inspiration for this cook.
Pair these burned ends with sliced brisket, great BBQ sauce, and lots of good sides! Today we enjoyed green beans, collared greens, mac & cheese, and fried okra from City Barbecue in Charlotte, North Carolina.
Brisket Burnt Ends by Wesley Fryer, on Flickr
Keyword bbq, beef, brisket, smoker
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Brisket burnt ends were one of my mom’s favorite barbecue meats. I love Texas-style barbecue brisket so much, however, it’s not often I make burnt ends. They are always popular when I do, however, and they never last long. In the attached cook video, I tried preparing two different varieties of burnt ends. Next time, I’ll just make the brown sugar and butter variety, they were definitely the best!

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