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Flavorful Smoked Brisket Burnt Ends Texas-Style Easy Recipe for Perfect BBQ

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This recipe delivers tender, smoky, caramelized burnt ends made from brisket point with a simple rub and glaze, perfect for authentic Texas-style BBQ.

Ingredients

Scale
  • 5–6 pounds brisket point, trimmed of excess fat but leaving a thin layer for moisture
  • 2 tablespoons yellow mustard
  • 3 tablespoons BBQ rub (coarse blend with paprika, brown sugar, salt, black pepper, garlic powder, chili powder)
  • 2 cups hickory or oak wood chips or chunks
  • 1 cup thick, slightly sweet BBQ sauce (e.g., Stubb’s Original)
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons butter
  • Optional: pinch of cayenne pepper or substitute honey with maple syrup

Instructions

  1. Trim and prepare the brisket point by removing large chunks of hard fat but keeping a thin layer for moisture. Cut into roughly 1.5-inch cubes after initial smoke phase.
  2. Lightly coat the brisket point with yellow mustard to help the rub stick and add subtle tang. Generously apply the BBQ rub all over the meat.
  3. Preheat smoker to 225°F (107°C). Add hickory or oak wood chunks to generate steady smoke.
  4. Place brisket point fat side up on smoker grate. Smoke for 4-5 hours until internal temperature reaches about 165°F (74°C) and bark forms.
  5. Remove brisket and let rest briefly. Cut into 1.5-inch cubes.
  6. Prepare glaze by combining BBQ sauce, honey or brown sugar, and melted butter until smooth.
  7. Toss brisket cubes in glaze until fully coated. Place in foil pan or loosely wrapped in foil and return to smoker.
  8. Continue cooking at 225°F (107°C) for 1-2 hours until internal temperature reaches 195-203°F (90-95°C) and edges are caramelized and sticky. Check every 30 minutes and add more glaze if needed.
  9. Let burnt ends rest for 15 minutes before serving.

Notes

Keep a spray bottle of apple cider vinegar handy to spritz the meat if it seems dry during smoking. Tent with foil if bark gets too dark too soon but don’t wrap tightly until glaze phase. Use a reliable thermometer for best results. Rest meat before cutting to keep it juicy. Hickory and oak woods are preferred for authentic flavor. Can be adapted for oven cooking at 250°F (121°C) with broiler finish.

Nutrition

Keywords: smoked brisket, burnt ends, Texas BBQ, BBQ recipe, smoked meat, brisket burnt ends, backyard BBQ, smoked brisket recipe

Find it online: https://cheerycrisp.com/flavorful-smoked-brisket-burnt-ends-texas-style-easy-recipe-for-perfect-bbq/