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brisket burnt ends

Brisket Burnt Ends

Smoked beef brisket point sliced into cubes and bathed in BBQ sauce to make melt-in-the-mouth, super meaty burnt ends.
Course Main Course
Cuisine American
Prep Time 12 hours
Cook Time 7 hours
Resting Time 10 minutes
Total Time 19 hours 10 minutes
Servings 6
Calories 698kcal
Author Jordan Hanger


  • 5 lbs brisket point
  • ¼ cup kosher salt
  • ¼ cup coarse black pepper
  • 2 tbsp granulated garlic
  • ½ cup beef stock
  • ½ cup BBQ sauce
  • ¼ cup brown sugar


  • If you have a whole brisket, separate the point from the flat end and save the flat.
  • Season the brisket point with salt, pepper and garlic, place in a foil pan, cover and refrigerate overnight or for a few hours.
  • Heat your smoker up to 250°F and smoke your brisket point until the internal temperature reaches 165 degrees.
  • After two hours, spritz brisket with water if it looks dry every 45 minutes to an hour.
  • Wrap your brisket with foil along with beef stock and place back on the smoker until it reaches an internal temperature of 195°F.
  • Remove the brisket from the smoker and uncover.
  • Cube up your brisket into 1x1 squares and mix with BBQ sauce and then back into the smoker uncovered for another hour until the internal temperature reaches 205°F.


Sodium: 5305mg | Calcium: 85mg | Vitamin C: 1mg | Vitamin A: 107IU | Sugar: 17g | Fiber: 3g | Potassium: 1516mg | Cholesterol: 234mg | Calories: 698kcal | Saturated Fat: 10g | Fat: 28g | Protein: 80g | Carbohydrates: 27g | Iron: 9mg