Best Brisket Burnt Ends

32 reviews

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This Burnt Ends recipe comes straight from the pitmasters in Kansas City’s biggest BBQ joints. Slow smoked brisket point is cubed and braised in a sweet and tangy BBQ sauce for the most tender, melt-in-your-mouth bites of meat candy.

Stack of burnt ends on a wooden cutting board with text overlay - Brisket Burnt Ends.

What are Burnt Ends?

Burnt ends originally began as a Friday special at BBQ joints after the restaurant had collected the crispy ends of their sliced brisket throughout the week, sauced them up, and served them on bread. They became such a phenomenon that lots of restaurants started putting burnt ends on the menu.

Kansas City, Missouri is where burnt ends really took hold, and that’s where I went behind the counter to learn the ins and outs of how to cook them the “right way.” These tasty meat treats aren’t leftovers anymore, they are now a headlining item!

Burnt ends are made from the point end (also called the deckle) of a brisket. This cut comes from the pectoral muscle of the cow and is exceptionally tough because the cow uses it so frequently. It is also well-marbled with fat, so when the meat cooks low and slow over a wood fire those tight connective tissues break down and gelatinize as the fat melts and moisturizes the meat. You are left with these little nuggets of tender beef with a signature smoky bark and crazy good BBQ flavor in every bite.

Brisket point being seasoned with Hey Grill Hey Beef Rub.

Brisket Burnt Ends

This whole process for making burnt ends starts with a brisket. This recipe is made from the brisket point only, as opposed to smoking a whole brisket and then separating and cubing the point later. this technique is pretty unique to Kansas City, but it is definitely preferred for making the perfect burnt ends because you end up with more smoke and bark on the entire surface area of the brisket point.

Brisket burnt ends are made by smoking the point of a brisket, wrapping it in peach butcher paper, cutting the smoked brisket into cubes, then cooking the cubed meat in sauce and brown sugar. This results in a delicious almost candy-like cube of meat. 

If you’re looking for a cheaper, easier way to make burnt ends, try my Poor Man’s Burnt Ends. They’re made with a chuck roast instead of brisket and are a great variation (with great flavor) on this traditional recipe.

Smoked brisket point being wrapped with butcher paper.

Ingredients for Brisket Burnt Ends

Here’s what you’ll need to make these tasty meat treats.

Kansas City-style BBQ sauces are made with a ketchup base combined with molasses, vinegar, and spices. My Everything BBQ Sauce is AMAZING on these burnt ends, but feel free to use whatever sauce is your favorite. Check out more sauces at the Hey Grill Hey Store and let me know which one is your favorite on this recipe in the comments below!

Smoked brisket being sliced into cubes.

How to Trim Brisket for Burnt Ends

Unless you are able to purchase a brisket point by itself, you’ll need to separate the point from the flat to make these burnt ends.

Place the brisket on a large, stable cutting board with the fat cap down. First, trim the excess fat from the sides of the brisket. Next, use a sharp knife to cut through the fat, working your way down at a wide angle toward the cutting board. Lift the flat away from the point as you work your knife through. You should be able to cut along that layer of fat the entire way through. If you start to hit any muscle, readjust your knife and stay within that fat as much as possible.

Once the point and flat are separated, trim any remaining hard fat from the bottom of the point, and then trim the fat cap at the top to an even 1/4 inch thick.

Burnt ends being covered with BBQ sauce and brown sugar.

How to Make Burnt Ends

Once you have all your ingredients assembled, you’re ready to turn on the smoker and get to the recipe! Here’s how to make burnt ends.

  1. Preheat. The key to great burnt ends is low and slow cooking. Preheat your favorite smoker to 225 degrees F with oak wood (or whatever is your favorite for brisket).
  2. Season. Season the trimmed brisket on all sides with Beef Rub or equal parts salt, pepper, and garlic powder.
  3. Smoke. Place the seasoned brisket directly on the smoker, close the lid, and smoke for 6-8 hours, or until the internal temperature of the meat reaches 165 degrees F. Spritz with beef stock every hour.
  4. Wrap. Remove the brisket from the smoker. Wrap it tightly with peach butcher paper, and return it to the smoker. Continue to smoke the meat until it reaches an internal temperature of 195 degrees F. This step takes around 3 hours.
  5. Cube. Take the wrapped brisket off the smoker and carefully unwrap the butcher paper. Drain any liquid into an aluminum pan. Cut the meat into 1 1/2-inch cubes, trying to make each piece the same size.
  6. Sauce. Place the cubed meat in the aluminum pan. Coat the cubes with brown sugar and BBQ sauce. Finish cooking the burnt ends in the smoker for another 1-2 hours or until they have soaked the sauce and are just about falling apart.
  7. Serve. Remove the meat from the smoker and serve with a slice of white bread for an authentic experience. You can also serve with additional BBQ sauce on the side. Enjoy!

Stack of burnt ends on a wooden cutting board.

How Long to Smoke Burnt Ends

It takes approximately 10-12 hours to smoke burnt ends.

The initial smoke takes around 6-8 hours, followed by 3 hours wrapped in butcher paper, then a final 1-2 more hours once cubed and cooked in the BBQ sauce and brown sugar.

This time will vary for each time you cook these due to a variety of factors (the consistency of the heat on your grill, how thick your meat is, etc). Rather than watch the clock while these are cooking on the smoker, gauge the doneness by the internal temperature. Invest in a reliable instant-read meat thermometer and track the temperature as these cook to let ou know when they are done.

More Burnt Ends Recipes

If you loved this recipe, I can guarantee you’ll love these other variations of “meat candy” from Hey Grill Hey. Click on the links below to read the recipes with different flavor variations!

Best Burnt Ends Recipe

Ready to become the master of brisket? Join my members-only group The Grill Squad to access my Brisket Pitmaster Class (and so much more!) to increase your confidence of all things BBQ. Let me help you make better BBQ, feed the people you love, and become a backyard BBQ hero!

This post was originally published in March 2018. We recently updated it with more information and helpful tips. The recipe remains the same.

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Best Brisket Burnt Ends

By: Susie Bulloch (
4.97 from 32 votes
Slow smoked brisket point is cubed and braised in a sweet and tangy BBQ sauce for the most tender, melt-in-your-mouth Burnt Ends ever.
Prep Time30 minutes
Cook Time12 hours
Total Time12 hours 30 minutes
Servings8 people



  • 1 6-8 pound brisket point (also called the deckle)
  • 3 Tablespoons Hey Grill Hey Beef Rub or 2 teaspoons each of kosher salt, course black pepper, and garlic powder
  • 1 cup beef stock
  • 1 cup Everything BBQ Sauce or your favorite ketchup-based BBQ sauce
  • ½ cup dark brown sugar


  • Preheat. Preheat your smoker to 225 degrees F using oak wood.
  • Trim. If you are starting with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles. Trim the brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
  • Season. Season the brisket point on all sides with Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder.
  • Smoke and spritz. Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of the meat reaches 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat. Spritz with beef stock every hour during this initial smoke period.
  • Wrap. Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees F. This step typically takes 3 hours.
  • Cut into cubes. Remove the brisket to a cutting board. Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into 1 1/2-inch thick cubes.
  • Sauce. Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
  • Finish smoking. Set the uncovered pan back on the smoker and close the lid. Continue smoking at 225 degrees F for 1-2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides.
  • Enjoy. Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.


Calories: 118kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 3048mg | Potassium: 158mg | Fiber: 1g | Sugar: 25g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

94 Reviews

  1. DBarnhart says:

    I never rate recipes online but typically look at the ratings as a gauge.
    This recipe deserves a rating by me after making it last night.
    I began by trimming much of the fat, using my usual rub and bbq sauce. I also baked it for at least 30 mins longer to have a good boil of the sauce.
    The most gratifying complement was my daughter suggesting that it tasted like candy. That prompted me to come back to save the recipe and provide this review.

  2. Bryan says:

    Looks delicious. Plan on doing this for the Super Bowl. Do you think you could do one through six or one through seven a day ahead of time and then finish it off the day of the game?

  3. Robin says:

    I was wondering if I can smoke the point to the wrapped and 195° stage and then cube and refrigerate until the next day. Can I do the final sauce and cook step the following day? Thanks so much, love your videos and recipes!!

    1. Hey Grill Hey says:

      I would recommend doing the entire cook at once, and then reheating covered in your oven on low when you’re ready to eat them!

  4. Kevin says:

    I am new to BBQ-ing and these sound excellent. Do you use canned beef stock? Is there a good substitute for it? I haven’t found a canned stock I like. I love your content — thanks!

    1. Brian Davis says:

      The spritz really doesn’t matter much. You can use water, beef stock, beer, apple cider vinegar, hot sauce,etc. it has a teeny, if any, effect on the flavor profile of the finished product

  5. Geoff says:

    Can I smoke both pieces at the same time and finish the flat as one would a whole brisket and turn the point into burnt ends?

    1. Hey Grill Hey says: