How to Make Brisket Burnt Ends
Jump To Recipe
Invented in Kansas City, burnt ends are made by smoking and saucing the pointed end of a brisket. We’ll guide you through the entire cooking cycle step-by-step and have you making these little flavor bombs like it’s second nature.
Trim the Brisket
If using a whole packer brisket, start by trimming all the excess fat off of the top side of the brisket. You’ll want to leave 1/4-inch of fat across the bottom side. Also, make sure to remove any silver skin that you see.
Burnt ends are made using the point of the brisket, so your next step will be separating the point from the flat. Using a sharp knife, separate the point from the flat by cutting along the layer of fat that divides the two pieces. Once they have been separated, trim off any excess fat on the point side.
Season
Liberally season both sides of the point with one of our Traeger Rubs. Our favorites rubs for this recipe are our Prime Rib, and Beef, which help to bring out that bold, beefy flavor.
Smoke
Set the Traeger to 250 degrees F and smoke until the brisket reaches an internal temperature of 170 degrees F, about 4-5 hours. Monitor the temperature with a MEATER wireless meat thermometer. Once it hits 170 degrees F, remove from the grill.
For maximum wood-fired flavor we recommend using Hickory pellets for these burnt ends.
Cube
Remove the brisket from grill and cut it into 1-inch cubes. Place the cubes in a disposable metal pan and add 1/2 cup beef broth to the pan. Cover the pan with aluminum foil. Place the pan back in the grill and cook for an additional 1 1/2 hours.
Sauce
Remove the foil from the pan and add 1 cup of your favorite BBQ sauce. Our favorites for these burnt ends are Texas Spicy BBQ Sauce, and Sweet & Heat BBQ Sauce. Place the uncovered pan back on the grill and cook until all the liquid has reduced and the sauce has caramelized, 60 to 90 minutes.
Allow the burnt ends to cool slightly and serve them on their own or use them to make sandwiches, nachos, poutine and more. Enjoy!
BBQ Burnt Ends
by Traeger Kitchen
17 Reviews
Prep Time
10 Min
Cook Time
9 Hr
Serves
6
Pellets
Hickory
Saucy, slow-smoked brisket perfection. This Kansas City delicacy is full of savory flavor with a kick of heat you won’t be able to get enough of.
Ingredients
main
| 1 | (4-6 lb) point cut brisket |
| 2 Cup | beef broth |
| 12 Ounce | Traeger Texas Spicy BBQ Sauce |
| As Needed | Traeger Beef Rub |
1
When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
2
Combine broth and sauce in small bowl and set aside. Trim excess fat off brisket point and rub brisket with Traeger Beef Rub.
3
Place brisket on the grill grate and cook until the internal temperature reaches 190℉ (approximately 6 to 7 hours). Remove brisket from grill and cut into 1 inch cubes.
4
Toss brisket cubes with sauce mixture in a pan and cover the pan with aluminum foil. Place pan in grill and cook for 1 hour.
5
Stir the burnt ends and cook for an additional hour. Enjoy!
