How to Make Brisket Burnt Ends

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.

Step 1) 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.

Step 2) Season

Liberally season both sides of the point with one of our Traeger Rubs. Our favorites for this recipe are our Prime Rib, Beef, and Big Game rubs, which all help to bring out that bold, beefy flavor.

Step 3) 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.

Step 4) Cube

Remove brisket from grill and cut into 1-inch cubes. Place cubes in a disposable metal pan and add 1/2 cup beef broth to the pan. Cover pan with aluminum foil. Place pan back in grill and cook for an additional 1 1/2 hours.

Step 6) Sauce

Remove 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 for 60-90 minutes or until all the liquid has reduced and the sauce has caramelized.

Allow to cool slightly and serve.

You can make sandwiches, nachos, poutine or alone. Enjoy!

BBQ Burnt Ends

by Traeger Kitchen

4.2

17 Reviews

Prep Time

10 Min

Cook Time

9 Hr

Serves

6

Pellets

Hickory

View Recipe

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

Steps

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!