Brisket Burnt Ends
Our Brisket Burnt Ends recipe comes straight from the best. Our chefs here at Barbecue at Home have cultivated an easy step by step guide to help BBQ lovers everywhere impress their guests at the table. That’s right! You’ll look like a pro in no time. Why go to a restaurant when you can make this dish 10 times better in the comfort of your own home? Not to mention, you could totally pig out and no one would judge you! This recipe is also ideal for cookouts and tailgates. Not only are the brisket burnt ends delicious to enjoy, but they are also super easy on their own. You can dice the point of the brisket into cubes and enjoy them by themselves as a melt in your mouth finger food! With two slices of bread or buns, you and your favorite people can enjoy a the most delicious BBQ sandwich known to man!
If you don’t know barbecue yet, you might be wondering what all the fuss is about burnt ends. You might even think “how can something that is burnt be tasty?”. Let us answer that. The point of the brisket isn’t actually burnt at all! When a slow smoked brisket point is cubed, then braised with savory-sweet sauces, all the flavors will come together and melt in your mouth like candy. Oh, and you can’t forget to save the rest of the brisket for sandwiches! All you need to complete this recipe is beef brisket, Dickey’s Rib Rub, Dickey’s Beef Brisket Rub, cider vinegar, and Dickeys Original Barbecue sauce. When using Dickey’s Competition Pellets, the flavor of your brisket burnt ends will come out infused with smokey flavors like maple, hickory, and a hint of cherry. I know your mouth must be watering by now. That’s because this smoked brisket burnt ends recipe was created by the brilliant minds of our professional chefs who known BBQ!
Add this recipe to Yummly
Preheat smoker to 275°F using Dickey's Competition Pellets.
Burnt ends are best to make when you are smoking a whole brisket. To make brisket burnt ends, you will utilize the point section of the brisket. The flat is sliced for sandwiches, plates etc.
Remove the point of the brisket while it is still hot. The point should easily separate along the fat line between the flat and point. The total weight of the cooked point should roughly be 2 lbs.
Once the point is removed, cut the point into large 1" diced pieces. Place the diced pieces into a large mixing bowl. Season the diced pieces with the Dickey's Rib Rub and Dickey's Brisket Rub. Then toss with Dickey's Barbecue Sauce and vinegar. Your brisket burnt ends are now ready!